Print

Mary Berry Soft Bread Rolls Recipe

Mary Berry Soft Bread Rolls
Print Recipe

Mary Berry Soft Bread Rolls are small, airy yeast rolls made from white bread dough enriched with butter and sugar. They are shaped into individual rolls, left to rise until puffy, and baked until golden and soft.

Ingredients

Scale

  • 500g strong white bread flour

  • 1 tbsp sugar

  • 1 tsp salt

  • 7g fast-action yeast

  • 300ml warm water (not hot)

  • 40g softened butter

  • 1 egg (optional for glazing)

Instructions

Step 1: Combine the dry ingredients

Add flour, sugar, salt, and yeast to a large mixing bowl. Keep salt and yeast separate at first to avoid slowing yeast activity.

Step 2: Add liquids and butter

Pour in the warm water and add the softened butter. Mix until a soft dough begins to form.

Step 3: Knead the dough

Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, stretchy, and elastic. The dough should feel soft but not sticky.

Step 4: First rise

Place the dough in a lightly greased bowl, cover with a tea towel, and let rise for 1 hour or until doubled in size.

Step 5: Shape the rolls

Punch down the dough gently and divide into 10–12 equal balls. Shape each piece into a smooth roll by tucking the edges underneath.

Step 6: Second rise

Arrange the rolls on a parchment-lined tray, leaving space between them. Cover and let rise again for 30–40 minutes until puffy and almost doubled.

Step 7: Add egg wash (optional)

Brush the tops with beaten egg for a glossy finish or milk for a soft sheen.

Step 8: Bake the rolls

Bake at 200°C for 12–15 minutes, or until golden brown and hollow-sounding when tapped underneath.

Step 9: Cool before serving  

Transfer to a wire rack to cool slightly, ensuring the rolls stay soft and fluffy.

Find it online: https://maryberrycooks.co.uk/mary-berry-soft-bread-rolls-recipe/