Bread Rolls

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  • Recipe difficulty: Easy
  • Vegetarian
  • 5 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people

Made with these products:

Ingredients

  • 250ml milk
  • 30g butter, melted
  • 1 egg
  • 400g plain flour
  • 7g easy action dried yeast
  • 60g caster sugar
  • A pinch of salt
  • 1 egg beaten

Serves: 12
Preparation time: 10 minutes plus 1 hour rising
Cooking time: 20 minutes
Tools:  Whisk, Dough hook
Equipment: Baking tray
Difficulty: Easy

Method

  1. Heat the oven to 190°C.
  2. Add the milk, butter and egg to the bowl and attach the whisk. Whisk together on a low speed
  3. Remove the whisk and attach the dough hook and add the flour, yeast, sugar and salt. Knead on a medium speed for 6 to 8 minutes
  4. Cover the bowl with a cloth and leave to rise in a warm place for an hour, or until doubled in size
  5. Remove the dough from the bowl and form into 12 buns, place on a baking tray and leave to rise for another 20 minutes
  6. Brush with some beaten egg and bake in the oven for about 20 minutes, or until golden and springy. Leave to cool

Your comments:

  1. Recipe rating: 5 of 5 Tasty sweet rolls

    I made these for the family tonight and while I thought they were a bit sweet everyone else loved them and they disappeared quick smart. I made them into logs and tied them to form 'knot rolls' then topped them with poppy seeds. Absolutely delicious! I only have one criticism - I did as instructed and turned on the oven to preheat before making the rolls - But I should have just switched it on later in the process, towards the end as I wasted a Lot of gas leaving it on for more than an hour while the dough was rising etc. oops.

    Posted: 6/07/2016 10:36:27 AM / Hannah

  2. Recipe rating: 5 of 5 Nice, but too sweet

    I made these rolls for the first time yesterday, as a practice run for Christmas Day. They were too sweet. I made them for Christmas and halved the sugar. They were still a little too sweet for my taste, but were much better.

    Posted: 25/12/2017 10:58:55 AM / Leanne Strahan

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