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Lazy Bread Rolls

These are simple to make. The egg and sugar give them a fluffy richness which goes particularly well with strong savoury flavours like burgers, sausages or cheese.

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  • 200ml Water
  • 1 Egg (beaten)
  • 50g Butter
  • 3/4 tsp Salt
  • 1 tbsp Sugar
  • 500g White Bread Flour
  • 1 1/2 tsp Yeast
  • Sesame seeds, Poppy seeds, Semolina or other sprinkles of your choice


  1. If you're feeling particularly lazy put all the ingredients (except the sprinkles) in a breadmaker and choose the "dough" programme which will knead and do the first rise for you then jump to step 3 (if you're doing this overnight for rolls the next morning make sure the yeast stays dry on the top until the timer kicks in).
  2. If you don't have a breadmaker mix everything (except the sprinkles) by hand and knead for 10-15 mins until nice and stretchy then leave in a covered bowl for about 1 hour until doubled in size.
  3. After the first rise cut your dough into 12 roughly equal size lumps, shape into balls then flatten so they're roughly the size and shape of a burger.
  4. Place rolls on 2 lined trays and cover with oiled clingfilm and leave to prove a second time for about 45 mins until they have about doubled again (make sure the cling film is loose otherwise it will stop them growing).
  5. Brush the tops with a little milk and sprinkle on your choice of topping.
  6. Bake for about 12 mins at 200C (rolls should sound hollow when done, if you're not sure then longer is usually better than shorter).


Added by: DomD

Tags: Bread White Rolls

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Lazy bread rolls

I have a Russel Hobbs bread machine which I make the dough which is great by the the question is can they freeze well and how long thanks

keithburnett 01 February 2017

RE: Lazy bread rolls

The cooked rolls freeze OK for a month or 2 but aren't quite the same as eating them on the day of baking. You can freeze the raw dough after either 1st or 2nd prove then carry on as normal once it has come back to room temperature. However, I expect the best result might be to part bake before freezing. Clive's Q&A on this site suggests baking for the normal time at ~40 degrees cooler than usual to avoid forming a crust. Then, to finish, cook again from frozen (assuming you have rolls not a loaf) at the usual high temperature. Haven't tried it myself yet but it sounds promising. Let me know how you get on.

DomD 01 February 2017

half half flour

I followed this recipe but tweaked the flour i put 250grms of light multigrain and 250grams of white the result was excellkent

keithburnett 03 May 2015


Tried these rolls delicious going have a go with different seeds

keithburnett 24 April 2015


Could you tell me if it's unsalted butter plus do have to melt it down

keithburnett 06 April 2015

RE: butter

Salted vs unsalted is just a matter of taste. The quantity is small enough that it won't affect the rise. Its a reasonably low salt recipe so I usually go salted myself. No need to melt it but it does need to be reasonably soft to mix in. Or you could substitute 1-2 tbsp of oil if you prefer. Its a pretty forgiving recipe. Good luck.

DomD 06 April 2015

RE: butter

I got unsalted so will try thanks

keithburnett 06 April 2015

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