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January 29, 2014

I always like trying new bread recipes and as I’ve not had great success with a softer type bread roll I had kept this recipe on the iPad as one to try. It’s from Bread Ahead bakery in Borough Market and the only changes I made were to almost melt the butter for easier mixing and to follow my usual method of folding and resting rather than the full on kneading of this professional bakery!

They came out beautifully soft and tasty and Mr W has already put in a request for another batch as soon as possible.


500g strong white flour
200ml Milk
60g Sugar
1/2 teaspoon salt
3 large eggs (reserve a little for egg wash)
20g fresh yeast (or 10g dried)
60g butter (very soft/almost melted)


1. Mix yeast and milk in a large bowl.

2. In another bowl mix flour, sugar, beaten eggs and gradually mix in the milk/yeast.

3. Add the softened butter and work into a smooth dough then leave for 10 minutes.

4. Add the salt and then fold the dough 30 times by pulling the edges into the centre while turning the bowl.

5. Leave for 10 minutes then repeat a further 3 times. Leave for 30-40 minutes.

6. Place the dough on an oiled surface and flatten into a rectangle before folding into 3 like an envelope then turn 90 degrees and repeat. Cover and leave for 30-40 minutes.

7. Split the dough into 9 and shape into rolls then place in a large, oiled springform cake tin , cover and leave for one hour.

Shape the rolls

Shape the rolls

8. Put a tea towel over the top and leave for about an hour – the little buns will have grown nice and plump (around double in size) and merged together.

The risen rolls

The risen rolls

9. Egg wash the top of the rolls with whole beaten egg and bake for around 30 minutes at 180˚C.

Milk rolls

Milk rolls

10. Cool on a wire rack, and enjoy with some raspberry jam and butter.

  1. January 29, 2014 1:44 pm

    These look great and they sound pretty easy! I will try them. Thanks for sharing.

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