Breakfast rolls

    2 hours 50 minutes

    Make these for your family on a special weekend.

    16 people made this

    Serves: 10 

    • 80 ml (1/3 cup) sunflower or canola oil or 2 tablespoons softened butter
    • ½–1 teaspoon salt
    • 500 g (4 cups) white or bread flour
    • 2 teaspoons (7 g) dry yeast
    • 1 teaspoon sugar
    • 250 ml (1 cup) buttermilk, milk or water
    • 1 egg

    Preparation:1hour40min  ›  Cook:15min  ›  Extra time:55min  ›  Ready in:2hours50min 

    1. Place oil or softened butter and the salt in a mixing bowl. Add the flour; make a well in the centre.
    2. Sponge Method: In a jug, sprinkle yeast over lukewarm buttermilk, milk or water; leave for about 5 minutes to dissolve and froth up. Add to the well, stir in the egg. Grease a baking tray. Knead the ‘sponge’ (yeast mixture), flour, liquid and egg by hand for several minutes into a dough. Cover and allow to prove for 30 minutes in a warm place until doubled in size.
    3. Mixer method: Whisk liquid, sugar and egg, stir in yeast to dissolve; pour into well. Knead with an electric mixer fitted with dough hooks for 4–5 minutes. Cover and leave to prove for 30 minutes.
    4. To make rolls, before proving, shape the dough into a long cylinder like a Swiss roll. Leave in a warm place, covered, until doubled in size. Knock back dough, kneading thoroughly. Cut into 10 pieces.
    5. Shape rolls and place on the baking tray. If they are placed close together they will be soft on the sides; if there is 2.5 cm between them they will be crusty. Leave to prove, then bake.


    *All the ingredients should be at room temperature except for the buttermilk, milk or water. Heat this liquid until lukewarm. Test the temperature with the back of your hand. If it is too hot, the yeast will ‘die’ and the dough will not rise.
    *Knead and punch down dough, preferably by hand, for 5–10 minutes until it is elastic. Only add enough flour or other liquid to make dough soft and no longer sticky.
    *Place dough in a bowl, cover with a kitchen towel and leave to prove (rise) in a warm place away from draughts. When risen sufficiently, it will be soft and silken to the touch.

    Cooking Times

    *Buns or rolls: Oven temperature 220°C (425°F, gas mark 7); middle rack; cooking time 10–15 minutes
    *Flat breads: Oven temperature 220°C (425°F, gas mark 7); middle rack; cooking time 20–35 minutes
    *Loaves of bread and cakes cooked in deep tins: Oven temperature 200°C (400°F, gas mark 6); second-lowest rack; cooking time 40–60 minutes

    Try this, too…

    *For Focaccia with Herbs and Olives, knead 500 g (4 cups/1 lb 2 oz) strong white (bread) flour, 2 tsp salt, 100 ml (3 1/2 fl oz) olive oil, 2 tsp (7g/1/4 oz) dry (powdered) yeast and 250 ml (1 cup/9 fl oz) lukewarm water into a dough. Cover and leave to prove for 30 minutes. Knead 2 tsp each of chopped rosemary, thyme and oregano and 150 g (1 cup/5 1/2 oz) finely chopped olives into the dough. Shape dough into an oval loaf, allow to prove and bake.
    *For Sweet Rolls, prepare the basic dough with the butter, 1 tsp grated lemon zest, 1 tsp ground cinnamon and 3 tbsp sugar. Knead the following into the dough as desired: 90 g (3/4 cup/3 oz) well-drained rum-soaked sultanas (golden raisins), halved toasted hazelnuts (filberts), diced candied fruit, coarsely chopped walnuts or pieces of chocolate. Shape rolls, allow to prove; brush with a mixture of 2 tbsp milk and 2 tbsp sugar before baking.

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    Reviews in English (2)


    Took shortcuts. Placed everything in my breadmaker. and used dough setting.  -  21 Jun 2009


    My husband can't get enough of these rolls. I have made them 3 times so far with excellent results each time.  -  21 Jun 2009