Mini Bread Rolls & Loaves

Mini Bread Rolls - you can't beat a basket of homemade rolls! The perfect size for dinner rolls, sliders, canapés & packed lunches.

4.87 from 22 votes

Print Pin Save Recipe

Course: Appetizer, Lunch, Side Dish

Cuisine: British

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings:

Calories: 132kcal

Author: Sarah James

Equipment

a large baking tray or mini loaf tin

Ingredients

500 g strong white bread flour
2 teaspoons sea salt
1 teaspoon sugar
1 teaspoon instant yeast we use Dove’s Farm
4 tablespoons rapeseed oil / Canola oil
300 ml tepid water

Instructions

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.
Transfer to a floured surface and knead for 10 to 12 minutes.
Check your dough is ready by using the windowpane test.
KitchenAid: Add flour, salt, sugar and yeast to the mixing bowl, make a well and add the oil and half the water.
Mix on slow speed number 1 for 1 to 2 minutes.
Add the rest of the water and mix on number 2 speed for 8 to 10 minutes.
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.
Mini Bread Rolls: Transfer the dough to an oiled work surface and divide into 45 g / 2 oz portions ( 16 – 18 ) for rolls or 12 x 70 g / 3 oz for mini loaves. I like to weigh them to make sure they get an even bake but you can divide into equal portions by eye if you prefer.
Shape dough portions into balls, cupping in your hands and place them on a large baking sheet. Leave no more than 2½ cm (1 inch) between each dough ball and you will end up with the rolls touching each other – this will keep them nice and soft.
Gently press the balls of dough to flatten them a little.
Mini Loaves: Shape dough portions into balls and then roll into lengths to fit your loaf tin.
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 oven to 350°F / 180°C fan / 200°C / Gas Mark 6
Place your baking tray or tin in the oven for approximately 20 to 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.

Notes

Preparation time does not include proving time.
I make the dough for these bread rolls in my KitchenAid with a dough hook fitted but mixing and kneading by hand produces the same results.
Mini Bread Rolls and Mini Loaves freeze well. Pop into a freezer bag or sealed container and freeze. They will keep for up to three months.
To defrost: Remove from the freezer a couple of hours before you need them and defrost at room temperature. They are ready to eat when defrosted like this but we love them served with our dinner refreshed in the oven for five minutes and served warm.
Nutrition information is approximate and meant as a guideline only.