Bread rolls
Soft homemade bread rolls made with milk and yeast, gently proved and baked until golden, perfect for sandwiches or serving warm with butter.
Updated : 22 January, 2026
Easy
More than 1 hour.
Ingredients
125 milliliters
Milk
125 milliliters
Water
20 grams
Sugar
3 grams
Dry yeast
500 grams
Flour
0.5 teaspoon
Salt
1 teaspoon
Sunflower oil
1
Egg yolks
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the milk, water, sugar, yeast and 100g (3½fl oz) of the flour into the bowl of a freestanding mixer fitted with a dough hook. Alternatively, use a large bowl if mixing by hand. Mix briefly, then cover with a tea towel and leave to rest for 20 minutes.
Step 2
Add the remaining flour and the salt, then mix to combine. Knead on the lowest mixer setting for 10-15 minutes, until the dough is very smooth and elastic.
Step 3
Lightly oil the bowl and the surface of the dough, cover again with a tea towel, and leave to rise in a warm place for 2 hours, or until doubled in size.
Step 4
Preheat the oven to 210°C and line a baking tray with baking paper.
Step 5
Divide the dough into 10 equal pieces and shape each into a ball. To finish shaping, pull small pieces of dough from the outside of each ball and push them into the centre, working all the way around until the underside is smooth and taut, with the seam on top.
Step 6
Arrange the dough balls on the prepared baking tray, cover with a tea towel, and leave to prove for a further 20 minutes.
Step 7
Brush the tops of the rolls with beaten egg, then bake for 20-25 minutes, until golden. Transfer to a wire rack and allow to cool before serving.
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