Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Real Bread Rolls

Cooking time: 
15-30 minutes
Preparation time: 
1-2 hours
  • 250g stoneground white bread flour
  • 250g stoneground wholemeal bread flour
  • 350g hand warm (about 20°C) water
  • 3.5g instant/fast acting yeast (or 5g dried yeast or 10g fresh yeast)
  • 5g salt
  • About 1tsp oil and a little flour for the baking tray
  • A handful of seeds, oats, chopped nuts or flour as a topping (optional)
  • Large mixing bowl
  • Electronic scales (or scales and measuring spoons) and measuring jug
  • Baking tray
  • An old but clean plastic bag (e.g. a carrier bag)
  • A wire cooling/cake rack
  • Oven gloves
  • Clean tea towel
  1. Before you start, wash your hands.
  2. Dissolve the salt in the water in the measuring jug (if using fresh or dried yeast, dissolve this in the water first and leave for 10 minutes)
  3. Put the flour and instant yeast into the bowl and stir it round with your fingers.
  4. Add the water to the flour and stir around with your fingers until mixed and no dry bits are left.
  5. At this point, you can leave the dough to rest for ten minutes but this is not essential.
  6. Work the dough by stretching and folding it over itself until it is smooth and stretchy. This could take ten or fifteen minutes.
  7. Put the dough back into the bowl and cover the bowl with the plastic bag and leave to rise until the dough doubled in size. This should take about an hour but could be faster if the kitchen is warm or slower if the kitchen is cold.
  8. Oil the baking tray evenly and sprinkle lightly with flour.
  9. Get your hands wet and scrape the dough out of the bowl. Cut or break the dough into eight pieces and roll each into a ball.
  10. If using a topping, dip each roll into the nuts seeds etc.
  11. Put the balls on the baking tray with even spaces of about two or three centimetres between each.
  12. Slide the tray into the plastic bag, making sure that there’s plenty of space between the dough and the bag and leave to rise again for half an hour or forty minutes.
  13. About twenty minutes before the rolls are ready to bake, turn the oven on to heat up to 230°C (450°F or gas mark 8).
  14. Uncover the rolls carefully, making sure the plastic doesn’t touch the dough and slide the tray into the oven.
  15. Bake the rolls for fifteen minutes and have a quick look. If they are not quite golden brown, leave them for another five minutes.
  16. Wearing oven gloves, remove the baking tray. Put the rolls onto the cooling rack and cover with the tea towel. Bread is easier to cut once it’s cool and research has shown it’s easier to digest than warm bread.

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