About the bake
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.
If you enjoyed making this recipe, we think you'll love making your own pizza!
Method
Step 1:
If you've got young children, why not think about turning these white bread rolls into the lead characters from 'The Little Red Hen' book? Watch Rosemary Shrager transform this basic dough into lunchtime favourites for little ones
Step 2:
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.
Step 3:
KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer).
Step 4:
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.Step 5:
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.
Step 6:
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).Step 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.
Ingredients
For the Dough
- 500g Allinson's Strong White Bread Flour
- 1 sachet Allinson's Easy Bake yeast or Allinson's Time Saver Yeast
- 1.5 tsp Billington's Unrefined Golden Caster Sugar
- 1.5 tsp Salt
- 1 tbsp Softened butter
- 300ml Warm water
- 500g Allinson's Strong White Bread Flour
Utensils
- Mixing bowl
- Tea towel
- Weighing scales
- 2x Baking sheet
- Cooling rack
Recipe Reviews
Easy to make. Used my food mixer and dough hook to make the dough. Tasty rolls.
Really easy recipe and very tasty rolls. I did a few things differently: I placed the dough balls in a smaller pan so they were touching after they finished proving. This made them lovely and fluffy on the sides. I cooked them for 17 minutes (this was perfect for my oven). I slathered a bit of melted butter over the top of the rolls straight after they came out of the oven for a lovely shine.
Fantastic result - the softest and lightest rolls.
Very easy to make , n tasted great was very happy with the results I’m onto making my 2nd batch
Great recipe. Made first time today. So tasty.
Really easy to make. Substituted half of the strong white flour with wholemeal and have just finished baking my second batch this week. May try making the muffins with milk and an egg next time for a different flavour.
Ingredients
For the Dough
- 500g Allinson's Strong White Bread Flour
- 1 sachet Allinson's Easy Bake yeast or Allinson's Time Saver Yeast
- 1.5 tsp Billington's Unrefined Golden Caster Sugar
- 1.5 tsp Salt
- 1 tbsp Softened butter
- 300ml Warm water
- 500g Allinson's Strong White Bread Flour
Utensils
- Mixing bowl
- Tea towel
- Weighing scales
- 2x Baking sheet
- Cooling rack