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12 rollsAllergens - gluten


  • 500g bread flour (you can use white or brown)
  • 1 tsp dried yeast
  • 1 tsp salt
  • 400ml warm water

“You can brush the rolls with a
beaten egg or milk to give them a lovely shine!”

What to do

  1. Mix the dry ingredients together in a big bowl. Add the water
    and mix with your hands.
  2. Tip the dough onto a well-floured surface and begin to knead
    it; hold the dough with one hand and push the rest away from
    you with the other, turning it over as you go, using more flour
    to stop it sticking. Knead for 10 minutes.
  3. Leave the dough to rise for 45 minutes.
    Pre heat the oven to 220°C/Gas mark 7.
  4. Split the dough into 12 and shape into rolls.
  5. Place on a greased and floured baking tray.
  6. Bake the rolls for 30 minutes. They will become golden brown
    and when you tap the bottom of a roll it should sound hollow.

“To make a bread plait: take about a third of the dough and divide into three and roll each piece into a long sausage, about 20cm long. Take three ends and join them, tucking the joined end under. Plait the dough, tucking the end under. Leave to rise and bake alongside the rolls.”