White Yeast Rolls



  • 1 lb (450g) strong white flour
  • 1 sachet dried yeast
  • 1 teaspoon salt
  • 10 fluid oz warm water
  • 2 oz soft butter

Equipment: A food mixer with a dough hook makes this much easier.


  1. Place the flour, salt and yeast in the mixer bowl, mix well, make a well in the centre, add the warm water and oil/butter. Knead for 5 mins on a low speed.
  2. Detach the dough hook, cover with a damp clean tea towel and leave until doubled in size. This normally takes about 1.5 hours.
  3. When dough has risen punch back down and divide into 12 equal balls of dough and space evenly on your lightly greased baking tray. Again, leave to rise for about 2 hours.
  4. Preheat oven to 230c, dust flour on the rolls and bake for 12 mins.
  5. Once baked cool on a wire rack.

Top Tip: If you want a really soft crust cover with damp tea towel whilst they are cooling.