Perfect for packed lunches and picnics, a batch of fresh white rolls will always satisfy your hungry hoards. Made with Allinson white dough in six simple steps, these white rolls are a great starter recipe for new bakers. As your confidence grows, try baking our beautiful Seeded Knot Rolls, also made with Allinson white dough.
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.
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
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.
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.
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 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.
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