Soft Bread Rolls – “Ted’s Rolls”

Pillowy Soft Bread Rolls with pull apart edges, guaranteed soft and fluffy every time. Easy to make with step by step instructions and video !

We love bread here at the Kitchen Shed so we make easy soft bread rolls at least twice a week.

There really is nothing better than the smell of freshly baked bread and it’s something I never get tired of.

Sooner or later most cooks get the bread baking bug and it’s easy to see why.

Buns fresh from the  oven on a cooling rack.

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These soft and fluffy bread rolls are perfect for sandwich fillings, your favourite burger, pulled pork or served with a warming soup.

Although OH loves a soft bread roll filled with crispy bacon, his favourite treat is a chip butty – a buttered soft bread roll filled with hot butter melting chips (steak fries) sprinkled with salt.

Soft Bread Rolls in a stack on a cooling rack.

My soft bread rolls are easy to make. You can have a batch done and dusted in just under 3 hours but given that hands on time is only about 15 minutes, you’re free to get on with something else as your dough rises and bakes.

A split bun being spread with butter. There are buns in the background and a pat of butter.

This recipe is an ideal first time bread to try if you’re new to bread making. That said, I recommend reading through all of this blog post and watching the video.

You’ll find plenty of tips to help you through the process including making the dough, shaping the rolls and baking. You can, of course, skip straight to the recipe if you’re a more seasoned baker.

Why Are They Called Ted’s Rolls ?

Close up image of the sides of the rolls to show how soft they are.

These extra soft bread rolls are affectionately known as “Ted’s Rolls” because the recipe was developed especially for OH’s terminally ill father, Ted.

Although Ted loved the fresh loaves I made for him, there came a time when he couldn’t manage eating crusty bread.

After a few trials and errors with oven timings and temperature I came up with my own version of soft bread rolls which became known in our family as Ted’s Rolls.

Ingredients For Soft Bread rolls

You only need 6 ingredients to make this recipe.

Bread Flour

You will need a high gluten content flour, generally labelled as Bread Flour or Strong White Flour.

I like to use Marriage’s Very Strong White Bread Flour, which is 100 % Canadian flour. This flour has the advantage of being high in protein and so produces more gluten. As a result, the dough holds together well but is also very elastic and perfect for making soft and fluffy rolls.


I’ve used instant yeast in the recipe, often called fast action or quick yeast. This yeast has the advantage that you can add it directly to your flour.

My favourite is Dove’s Farm Quick Yeast, which comes in a handy 125g packet. Once opened, Dove’s Farm Yeast will keep for up to two months if you store it in a cool dry place. I order my yeast from Amazon in packs of three and the Use Before date has always been a couple of years in the future.

You can use active dry yeast in the recipe. Add 2 teaspoons to warm water along with a spoon of caster / extra fine sugar, stir and leave for 10 to 15 minutes to bubble up.
It’s now ready to be added to the rest of the ingredients.


You need a small amount of white sugar.
Adding sugar to your dough mixture speeds up the action of the yeast so your dough will be ready to use within hours instead of the long proving time you would need when making French bread or sourdough.

In short, it’s just the right amount of food to get the yeast activated without adding too much sweetness to the soft bread rolls.


Important for boosting flavour but also essential for adding strength to the dough.

I like to use sea salt as it contains less sodium than regular salt but any fine salt will work in the recipe.


Lukewarm water is best, that is, you should be able to comfortably dip your finger into your water. Cold water will work but it will take longer for the bread to rise.

Thermapen being used to show the  temperature of the water at 38.5 centigrade.

REMEMBER that too high a temperature will kill your yeast and just like us, yeast works best at around 37°C / 98°F . I use my Thermapen to check the temperature is between 37°C / 98°F and a maximum of 40°C / 104°F.

How To Make Soft Bread Rolls

4 images showing the mixing of the dough in the KitchenAid and dough in a mixing bowl to prove.

Firstly, make the dough. I use my trusty KitchenAid stand mixer – all you have to do is add the ingredients and set on a slow speed for 10 minutes until the dough is smooth and elastic. Check the dough by using the window pane test.

The Windowpane Test is a consistently reliable way to check your dough is ready. Pinch off a small piece of dough and gently stretch it apart, pulling and rotating the dough into a thin membrane, or window pane, which is translucent when you hold it up to the light.

Equally, the dough can be hand mixed together in a bowl and then kneaded on a counter top. You will get the same results, all you need is a bit of elbow grease.

My boys used to love helping me knead the dough this way and my youngest son still kneads by hand to make Ted’s rolls every week. His rolls are equally as good as mine made in the KitchenAid.

Cover your dough and leave to rise for about an hour in a warm place. If it’s a cold day this may take up to 2 hours.

Shape Your Bread

Transfer your dough onto a lightly oiled work surface. Use oil not flour as you want your bread to be nice and soft. If you were to use flour, this would be adding flour to your dough which then absorbs moisture and will give you drier bread rolls.

I don’t knock back the dough as such. Removing the dough from your bowl and then shaping your rolls will take enough air out of it. Why punch all that air out after you’ve patiently waited for it to rise ?

I’ve experimented with both approaches, knocking back and shaping without knocking back. Without a doubt, I’ve had the best results when not knocking back the dough.

Set of 6 Images showing how to shape the dough.

Shape your dough into a rough log and divide into twelve equal pieces (about 95 g or 3 ½ oz if you want to weigh them)

Shape dough portions into balls, cupping in your hands and place them on a large lined baking sheet. I like to use a silicone mat as it’s reusable, ovenproof and easily washed. I’ve used a number of different silicone sheets over the years and they are definitely not all created equal – you tend to get what pay for. For me, by far the best silicone sheet is my Vermell Flama, which uses high quality German made silicone.

Leave no more than 2½ cm (1 inch) between each dough ball and after proving you will end up with the rolls touching each other – this will help keep them nice and soft.

Leave the dough balls in place on the tray as you flatten them a little by gently pressing the top of each one.

Cover with greased clingfilm / plastic wrap or a damp tea towel and leave to rise in a warm place for approximately 30 to 45 minutes.

How To Bake

Close up image of floured baked bread rolls.

Bake in a preheated oven at 325 °F / 180°C Fan /200°C / Gas Mark 6 for 25 minutes.
An easy way to check your rolls are cooked and not over baked is to use a food thermometer, my favourite being Thermapen, to measure the internal temperature. The internal temperature should ideally be 90°C / 194°F but don’t worry if you go up to 95°C / 203°F. You’ll still have a soft fluffy bread roll but with a slightly crisper crust.

Thermapen being used to show the internal temperature of the bread at 90 centigrade.

Place on a baking rack to cool.

For extra soft bread, cover with a tea towel while they cool.

12 freshly baked soft bread rolls on a baking sheet.

Soft Burger Buns

Ted’s Rolls make a great soft burger bun just as they are. But if you fancy a more traditional burger bun, brush with egg wash and sprinkle with sesame seeds just before your rolls go into the oven.

What Makes The Bread Soft And Fluffy ?

A roll being pulled apart from another roll showing the soft edge.

Firstly, choosing a good bread flour – very strong bread flour gives excellent results. Secondly, making a richer dough with the use of rapeseed oil (Canola). Lastly, by baking the rolls close together and covering them when they come out of the oven.

How Long Will They Keep ?

Like most homemade bread – fresh is best but they will keep for a couple of days.

Can They Be Frozen ?

Yes, soft bread rolls freeze well.

Once cooled after baking, simply pop into a freezer bag or sealed container before freezing. In this way, your rolls will keep for up to three months.

To defrost, remove your rolls from the freezer a couple of hours before you need them and defrost at room temperature.

If Yoy Like This Recipe …you might also like:

Multigrain Bread

Homemade Pitta Bread

Homemade Pizza Dough

Homemade Garlic Naan


Pillowy Soft Bread Rolls with pull apart edges, guaranteed soft & fluffy every time. With easy step by step instructions!

Soft Bread Rolls – “Ted’s Rolls”

Pillowy Soft Bread Rolls with pull apart edges, guaranteed soft & fluffy every time. With easy step by step instructions!
4.91 from 22 votes
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Course: Side Dish, Baking, Lunch
Cuisine: British, Baking
Prep Time: 15 minutes
Cook Time: 25 minutes
Rising time: 1 hour 45 minutes
Total Time: 2 hours 25 minutes
Servings: 12
Calories: 294kcal
Author: Sarah James


  • Stand Mixer
  • Mixing Bowl
  • Baking sheet
  • Silicone sheet


  • 750 g extra strong white bread flour plus a little extra for dusting. we use Marriage's flour
  • 2 teaspoons sea salt
  • 1 teaspoon sugar
  • teaspoons instant yeast we use Dove’s Farm
  • 6 tablespoons rapeseed oil / Canola oil
  • 450 ml tepid water


  • By KitchenAid : Add flour, salt, sugar, yeast, oil and water to the bowl of your stand mixer.
  • Mix on slow speed for 8 to 10 minutes until you a have a smooth and elastic dough. Check your dough is ready by using the windowpane test.
  • BY HAND : Mix the flour, salt, sugar and yeast in a large bowl and make a well in the centre.
  • Add the oil and a little water. Mix well adding a little water at a time until you have formed a ball of dough.
  • Knead for 10 to 12 minutes until you a have a smooth and elastic dough. Check your dough is ready by using the windowpane test.
  • Place your dough in a large greased bowl and cover. Leave to rest in a warm place for at least one and a half hours or until doubled in size.
  • Transfer the dough to a slightly oiled work surface and divide into 95g portions, 12 balls. I like to weigh them to make sure they get an even bake but you can divide into 12 equal portions by eye if you prefer.
  • Shape into balls, cupping in your hands and place them on a large baking sheet about 2½ cm (1 inch) apart. Gently press the balls of dough to flatten them a little.
  • Cover with greased clingfilm / plastic wrap or a damp tea towel and leave to rise in a warm place for approximately 30 to 45 minutes.
  • Preheat your oven to 400°F / 200°C / 180°C / Gas Mark 6.
  • Dust risen rolls with flour just before baking.
  • Place in the oven for approximately 25 minutes, checking halfway through the cooking time and turning the baking sheet around if some rolls are browning too quickly.
  • Place on a baking rack to cool. Wait until cool before breaking apart.



  1. Preparation time does not include proving time.
  2. For extra soft bread cover your freshly baked rolls with a tea towel or cloth until they have cooled.
  3. These rolls make a great soft burger bun just as they are. But if you fancy a more traditional burger bun, brush with egg wash and sprinkle with sesame seeds just before your rolls go into the oven.
  4. Soft bread rolls freeze well and will keep in the freezer for up to 3 months.
  5. Nutrition information is approximate and meant as a guideline only.
Nutrition Facts
Soft Bread Rolls – "Ted's Rolls"
Amount per Serving
Calories from Fat 72
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.

Pin Soft Bread Rolls For Later

2 images of bread rolls in a collage.  First image is a stack of buns on a rack and the second image is a split buttered bun.

I’m linking Soft Bread Rolls to the Fiesta Friday linky hosted by Angie over at Fiesta Friday.

100 thoughts on “Soft Bread Rolls – “Ted’s Rolls””

  • 5 stars
    Just made these for the first time, did half with cheese on top, they look absolutely great and taste just as wonderful.

    • That’s great to hear Chris and thanks for taking time to comment, it’s much appreciated. The cheese topping sounds a great idea, I bet they were really tasty.

  • 5 stars
    These are the best soft white rolls I’ve made so far. Really soft and fluffy and my kids loved them. This has saved us from having to do bi daily shops for freshish rolls given that I can make a set and save them for a couple of days. Would heartily recommend trying them.

    • Thanks for the recommendation Rob. Great to hear your kids loved Ted’s Rolls and you’re saving on trips to the shops 🙂 Thank you for taking the time to comment, it’s much appreciated.

  • 4 stars
    Found you on instagram ☺️ followed the recipe, they were deliciously soft and made gorgeous sausage butties yum …will be using this recipe forever now Ted’s rolls ????

    • Thanks Dawn, happy you’ve found me on IG and even happier you’ll be using my Ted’s Rolls recipe forever 🙂

  • Can you make soft crust bread rolls in a fan oven as I have read fan ovens aren’t great for these thank

    • Hello Gail, thanks for getting in touch. I bake mine in a fan oven, just bake them 10 or 20 degrees lower than the 200 depending on how hot your oven runs. I tend to find 20 degrees less works well for me. Another tip you could try to ensure really soft rolls is to place a teatowel over the rolls when they come out of the oven.

  • 5 stars
    I love this recipe. I’ve tried a few “soft” bread roll recipes in the past and been disappointed. Your recipe is absolutely perfect and we love them in this house! Especially with this lockdown, I have taken to baking our own bread as we don’t want to leave the house for anything. I can safely say, we will never go back to store bought bread after this. Thank you for sharing!

  • 5 stars
    Today is my second time making these, the first batch went very quickly!

    I cook a lot in the home, including making all our flour tortillas and flatbreads, but have never really attempted buns (or any recipe that needed yeast!), mainly due to how easily available they are in the shops!

    We are currently on lockdown, so attempted to make these, and I don’t think we will ever be going back to shop bought! So easy and delicious, thank you!

  • 5 stars
    I normally do a wholemeal mix but we were BBQing a couple of burgers tonight and I just fancied a soft white bun for a change… These worked absolutely perfectly, thank you 🙂 x

  • Hi Sarahj I am confused you use 2 teaspoons of yeast to a kilo of flour in Teds soft rolls recipe but also 2 teaspoons of yeast to half a kilo of flour in your mini rolls recipe. Is this correct

  • 5 stars
    Dear Sarah, I loved your recipe the smell and taste is great but unfortunately it did not come out as fluffy as on your photo. the water temperature was 40 degrees celsius, is it right? and also the the bottom of the bread was a little bit solid. I have used olive oil (extra virgin) because in our country we do not have rapeseed oil, can this be the reason? thanks in advance :))

    • Thanks Miriam, 40 degrees celsius is fine. There are a few factors to take into consideration:
      I’ve not baked my rolls with extra virgin olive oil so I’m not sure whether or not this would have an effect on the bread but I have had good results with sunflower oil – maybe you could try sunflower if it’s available.
      I’m wondering if the bread dough needed more kneading time, did you try the windowpane test?
      Or maybe the bread needed more time on the second prove?
      I’ve got a post on Bread Making tips that you might find useful . I’m sorry my reply is late as I am busy with my homemade marshmallow business and haven’t had time to check my food blog. I will check for your reply over the next few days, hope this helps 🙂

      • I haven’t made bread yet. I have just purchased a kitchenaid so was wondering if I could knead the bread in it as I’m not too sure how to knead by hand.

        • Hi Irene, your Kitchen Aid will make a great job of kneading your bread. There is a note at the bottom of the recipe with instructions for kneading in the Kitchen Aid. let me know how you get on.

  • For all of our affections for crusty artisan-style breads, there really is nothing like a tender roll. I can all but taste and smell these with my eyes. They look perfect!

    • Thanks Sarah, I always keep a batch of Ted’s Rolls in the freezer and take a couple out for Sunday dinner for OH.

    • Thanks for your kind comments Marie-Pierre and thank you for linking to my pitta breads. I’ll be popping over to your blog for your falafel recipe.

  • Although I don’t eat a lot of bread these rolls are making me drool! They look absolutely perfect. I love the window pane tip – I remember learning that in culinary school.

    • Thanks Leslie-Anne, I love the window pane test too, if your dough passes your bread won’t be a fail.

    • I’m not a fan of store bought burger buns either Jacquee. I can’t make enough Ted’s Rolls come BBQ season, whenever I’m invited to a BBQ I get a request to bring some with me. Mind you I don’t mind at all, my favourite thing to bake is bread 🙂

    • Thanks Elizabeth, Ted’s Rolls do make a great burger bun, I can’t make enough of them when it’s BBQ season.

  • 5 stars
    Thanks so much for sharing this recipe with us and the story of your adventures in France and England. I do hope when I try this wonderful recipe I have success.

    • Thanks Fred & you’re most welcome, it’s a pleasure to share the recipe & my French adventures. Don’t hesitate to contact me if you have any questions when you try the recipe.

    • Thanks Gloria, I love filling the kitchen with the aroma of freshly baked bread, you really can’t beat it!

  • 5 stars
    I love Ted’s Rolls, not just because they are so so soft, easy to make & delicious to eat, make large or wee rolls for any get together & you’ll be asked where you got them and then I tell them the amazing story and that alone is why I love Ted’s Rolls, Thank You Sarah for sharing x

    • Thanks Wilma, that really means a lot to me & the rest of our family. It really has been a pleasure to share Ted’s Rolls & the story behind them x

  • 5 stars
    With the company we get, this is my go to recipe, for Sunday Tea time. Perfectly soft sandwich rolls every time. People arrive to the smell of freshly baked rolls and can’t believe how soft they are.
    I’ve bookmarked the recipe for future reference.

    • Thanks for taking the time to review Ted’s Rolls Rob and for the five stars. I look forward to seeing your Ted’s Rolls photos on Twitter & Facebook each week. I’m happy to hear your guests enjoy Ted’s Rolls as much as we do.

    • Thanks for your kind comment Andy, pleased to hear you’re still enjoying making Ted’s Rolls 🙂

  • 5 stars
    I love Teds rolls they are my go to bread roll recipe every time Live the new printable recipe format Sarah great idea

  • These look so good! I love home made bread when it’s still warm with a little butter – I am hungry now lol!
    Thanks for linking up to #BloggerClubUK 🙂

    • Thanks Debbie, you can’t beat homemade bread with a little butter! A pleasure to share with #BloggerClubUK 🙂

  • What a lovely story! And what lovely looking rolls. I’ve never baked soft rolls before so must add this to my ever-increasing list of must-try recipes. Also, haven’t had a chip butty for years and really fancy one now! Thanks for linking up to #CookBlogShare x

    • Thanks Mandy, hope you find time to try the recipe, you can’t beat soft rolls for a chip butty 🙂 Always a pleasure to link up with #CookBlogShare x

  • 5 stars
    I really want to get back into making my own bread. Never tried homemade soft rolls before, they sound lovely. Pinned.

    • Thanks Sarah, once you start making your own bread you’ll be hooked. It’s worth it just for the aroma of freshly baked bread in your kitchen, your can’t beat it 🙂

  • Love the sound of these – I do like crusty bread, but there’s something wonderful about a soft and squidgy soft roll too. And I know exactly what you mean about making bread in France – the only time when I have made bread a lot was when we lived in France. French bread is lovely but it just doesn’t keep at all, meaning you have to get it in fresh every day – fun when you are on holiday, but it soon loses its charm when you live there!! Thanks for sharing 🙂 Eb x

    • Thanks Eb, pleased to hear I’m not on my own with making my own bread in France instead of buying it everyday. I felt slightly guilty but even my French neighbour’s enjoyed my bread. How long did you live in France for?

    • 5 stars
      Thank you for the fabulous Ted’s rolls recipe. I have just finished making my first batch. This was in response to my son who had a tooth extraction on Friday asking for white bread and not my usual brown with added seeds as he found the seeds were getting into the cavity ugh !!!They look and smell great he has tried one warm from the oven and given them 110% out if 100 . Ted’s story is very special and now imprinted along with the recipe in my brain, I will be making them regularly in the future . I intend trying them as Cornish splits tomorrow with homemade strawberry jam and clotted cream , thank you do much for sharing such a wonderful memory and recipe ????????????

      • Thanks so much for your heartfelt comment, I think I feel as emotional now as I did when I first wrote Ted’s Rolls Post. It really does mean a lot to all of us that people who we haven’t met make our family’s Ted’s Rolls. I bet they’ll work really well as Cornish Splits, do let me know how you get on.

    • Thanks James, I’ve seen the photos of your Ted’s Rolls, they looked fab. So pleased your family enjoyed them.

  • I make lots of bread and was curious as to what a Teds roll was. So I googled and found these soft, fluffy, amazing bread rolls. As soon as I can I am going to make these. Thank you for sharing such a beautiful, if sad story and recipe. Sammie

    • Glad you googled Ted’s Rolls Sammie, it’s a pleasure to share the recipe & the story behind them. Look forward to hearing how you get on x

  • Well, next week, 8th July I will have been making these rolls every week for a year! I remember as my 2nd grandson was born, I was looking after my 1st and we made these!
    Lovely, best bread recipe I have, I adapt with different flours, seeds etc sometimes! So glad I found Teds Rolls. Thank you

    • You’re most welcome Allison. It’s a pleasure to share the recipe, it’s great to hear you’re still enjoying making #TedsRolls & experimenting with different flours & seeds too.

  • Pingback: Weekly Meal Plan - 15/06/15 - 21/06/15 – Mother Mands
    • Thanks for trying the recipe & happy to hear you enjoyed them. Pulled pork is my favourite filling, I bet they were delicious 🙂

  • I’ve made some today. I used a 7g packet of dried yeast. They’ve just come out of the oven. They don’t look as soft as yours and they’ve only just touched each other, but very pleased with my first attempt.
    Thanks for getting back to me on twitter. I’ll tag you in a photo later. 🙂

    • You’re welcome, glad to be of help. Your bread rolls looked fab Su, glad you enjoyed them with your pulled pork.

  • Sarah I love these rolls! Easy to make., versatile & adaptable. I make with malted flour or 50/50 sometimes. Works a treat.

    • Really pleased to see you adapting the recipe, I like to use oats & oatmeal & have you seen the Ted’s Rolls makeover on my bean burger post?

  • These rolls look perfect- soft and fluffy and delicious. I’ve only just started making my own bread and can’t understand why it’s taken me so long! I have bookmarked this recipe to try. Thanks for entering AlphaBakes.

    • You’re welcome & thank you Ros. Now you’ve started making bread you’ll be hooked, it’s so satisfying & therapeutic.

    • Glad to hear you’re enjoying Ted’s Rolls Jacqui & thanks very much for the recommendation.

  • Really enjoyed making these…, and my husband say’s that they are the best rolls he has ever tasted! Thank you for sharing.

    • So glad you enjoyed making Ted’s Rolls Hayley & that they got your husband’s seal of approval. You’re most welcome, it’s been a pleasure to share the recipe.

  • These look totally amazing – I’ve never succeeded in making soft bread rolls yet! So I’ll definitely be giving them a whirl. Thanks for linking up with our lunchbox linky 🙂

    • Thanks, you’re right, fresh homemade bread is unbeatable – no flavour enhancers or E numbers to give a long shelf life.

  • These rolls are beautiful with a perfectly soft texture. I could eat about half-dozen on my own 😉 And I don’t think there’s any substitute for making your own bread…so delicious. Thanks so much for sharing with Made with Love Mondays and welcome to the series!

    • Thanks, you can’t beat making your own bread. I’m happy to share with Made with Love Mondays, I’m sure I’ll be sharing some more recipes.I enjoy cooking from scratch as much as I can.

  • Thank you thank you they are in the oven now and looking fab – been looking for a roll recipe for packed lunches and hopefully these will fit the bill perfectly

    • You’re welcome. They do look fab, just seen them on Twitter, so glad you like them & good to see your children have given them their seal of approval 🙂

  • These look great…perfect for BBQ season. We’ve been getting more adventurous with our BBQing, preparing our own marinades and making homemade chicken burgers so will definitely be giving these a go!

    • Homemade chicken burgers sound delicious, perfect filling for a bread roll. Look forward to seeing how you get on.

  • I have been drooling over your photos of these rolls on twitter! I need to try this and follow it exactly, anytime I make rolls they end up really hard. Love the sound of having with some pulled pork!

    • Thanks, saw your bread rolls on Twitter, they look delicious & soft. Enjoy your crispy bacon rolls for breakfast 🙂

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