White bread rolls recipe
White Bread Rolls recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
|500 g||plain white flour|
|275 ml||warm water|
|2 tsp||dried yeast|
|2 tsp||brown sugar|
|2 tsp||vegetable oil|
Mix the yeast with about half the water and all the sugar in a jug and leave it in a warm place, covered, for about 10 minutes.
Sift the flour and salt into a large warmed bowl. Pour the yeast mixture over the flour and start bringing them together. If you have an electric mixer with a dough hook, use it. Add enough water to moisten the dough without it being sticky. Once well kneaded, form the dough into a ball and cover the bowl. Allow to double in size in a warm place.
Knock back the dough and knead it again. Divide the dough into 16 equal portions and form each into a ball.
Pull and stretch the dough from top to bottom so the dough looks smooth. Form into shape and place on lightly oiled oven trays, allowing space between then for expansion. Cover with a cloth and leave in a warm place to rise for about 30 minutes.
Meanwhile, preheat oven to Gas Mark 6, 200°C, 400°F.
Bake for about 20 minutes until brown on top. If wanted dark, bake for an extra 2 or 3 minutes, or longer if wanted slightly burned.
About the recipe:
Although there is nothing that announces these as Scottish, bakers in Scotland bake these ‘lightly fired’ or ‘dark’ to match individual preferences.
ca. 30 min
ca. 3 hrs
Grade of difficulty:
Calories per portion:
Reference: White bread rolls recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.