Soft White Rolls

Written by  //  May 8, 2014  //  Bread, Recipes  //  4 Comments

Soft White Rolls

I’ve had the recipe for these rolls bookmarked for a long time and today was the day to try it out.  I’m not a fan of soft bread and soft white bread rarely makes it on to my must try list, my blog is called Sourdough and Other Things for a reason, I love sourdough bread, but I thought they might be good for burgers or even a bacon roll.  I found the recipe on a website called Tales from The Kitchen Shed Sarah tells the story of how these rolls were developed and the full recipe for hand or machine making of the dough.  I only give the Kenwood version here because that is what I use.  The sharp eyed among may notice that Sarah adds sugar to her rolls but I don’t.  I never add sugar to bread dough unless it is a sweet dough, I always think you can taste it and I don’t like the taste of sugar where it shouldn’t be. If you really think you need sugar add 1tsp to the flour mixture.

I have referenced Sarah’s website before when I posted her recipe for Malt Loaf, well worth a look if you have a bit of time.

I made the dough in my Kenwood Chef but you could make it by hand, the dough is quite wet so be warned, it is manageable though especially if you use the Bertinet method of working the dough and use your dough scraper.  I can still hear him say over and over    “use your scraper”  “where is your scraper”  “your scraper is your friend”  whenever I make bread.

Soft White Rolls
Prep time
Cook time
Total time
Soft white rolls perfect for crispy bacon and tomato ketchup.
Recipe type: Bread
Serves: 18
  • 1kg strong white bread flour
  • 20g salt
  • 10g instant yeast 20g fresh
  • 85g oil rapeseed or olive oil. ( I used EVOO)
  • 600ml water
  1. Oven temp 200C or gas 6
  2. Put the flour salt and yeast in the bowl
  3. Add the oil and some of the water
  4. Mix well adding water till it is all incorporated
  5. Knead 5 - 10 minutes till you have a ball of dough.
  6. Put the dough into a floured bowl, cover with a tea towel then leave aside till well risen ( don't rush this stage)
  7. When the dough has doubled in size turn it out on to a floured surface
  8. Cut off 100g pieces and roll into balls
  9. Place them on a greased tray ( or use a silicone sheet) Don't space them too far apart, about an inch apart is fine. When they bake they will join up, this keeps them soft. Flatten the rolls slightly.
  10. Cover with a tea towel and leave to prove for 30 -45 minutes.
  11. When well risen bake for 25 minutes approximately.
  12. The oil in the dough makes them go a nice golden colour.
  13. Break the rolls apart when they are cold.



4 Comments on "Soft White Rolls"

  1. Avatar
    Anne May 8, 2014 at 21:08 · Reply

    These kind are popular with mine x

    • marietait34
      marietait34 May 8, 2014 at 21:14 · Reply

      They are nice but I will always prefer sourdough.

  2. Avatar
    Frances May 9, 2014 at 08:51 · Reply

    Having seen and tasted these rolls, I can say they are delicious! They had an unbelievable natural glaze. I thought Marie had put a milk or egg wash on them, but she had not. I shall try making them with my Kitchenaid!

    • marietait34
      marietait34 May 9, 2014 at 08:54 · Reply

      Thanks Frances.

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