How to Make Bread Rolls with Rosemary Shrager

TV star and celebrity chef Rosemary Shrager shows how make a simple, family friendly white bread roll recipe.

500g Allinson's Strong White Bread Flour
1 Sachet Allinson's Easy Bake Yeast or Allinson's Time Saver Yeast
1½ tsp Billington's Unrefined Golden Caster Sugar
1½ tsp Salt
1 tbsp Softened Butter
300ml Warm water


MIX Mix the flour, yeast, sugar and salt in a big bowl. Using your fingertips rub in the butter until only fine ‘crumbs’ are left. Mix in the water with a cutlery knife.

KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).

RISE Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.

SHAPE Knock back the dough by gently kneading just 5 times to get the air out. Cut the dough into 12 even pieces (use a weighing scales if you like). Roll each piece into a ball and sit on two flour-dusted baking sheets – they’ll need room between them for growing.

PROVE Cover the rolls with a clean tea towel and leave to prove until doubled in size. Preheat your oven to 220°C (fan 200°C, gas mark 7).

BAKE Bake the rolls for 20 minutes or until golden. If you tap the base of a roll it should sound hollow. Cool on a wire rack.

For more bread baking inspiration visit bakingmad.com/bread