1lb 4oz (575g) Strong bread flour

1/4 oz  (8g) Salt.

1oz (28g) Skimmed milk powder

3/4oz (22g)  Trex (or lard)

1oz (28g) Fresh yeast

3/4 oz (20g)  (or dried Yeast)

1/4 oz (8g) Caster sugar

111/2 oz (326g) water.

Note: If using dried yeast, use part of measured water to rehydrate.

Do not use fast acting type yeast.            

Dough Temperature (D.T.)                  29C

Bulk Fermentation Time  (B.F.T.)       30 min 

Yield  14 rolls at 56g (2oz)

Baking Temperature  240C, fan 220C, 460F.

Baking Time 10-12 minutes.




  1. Sieve the flour, salt and milk powder together into a mixing bowl.
  2. Add the fat and rub in to disperse evenly.
  3. Place the yeast and sugar into a separate basin.
  4. Measure the correct amount of water at the required temperature.
  5. Add half to the yeast and sugar, stir to disperse.
  6. Add the remaining water to the dry mix.
  7. Start to mix together either using your hands or a  spatula, pouring in the yeast/sugar water as you mix (make sure that there is no residue left in the basin) As the dough is formed, turn out onto the work top.
  8. Continue mixing to form a clear developed dough (for further information on mixing/developing a dough click here)
  9. When fully developed, place in a bowl, cover with a damp cloth  and allow to stand for 30 minutes (B.F.T.) in a warm, draught free area. TURN ON THE OVEN.
  10. The dough is now ready to be processed.
  11. Divide the dough into 112g (4oz) pieces and then split each piece into two giving 56g(2oz) units. Alternatively you can scale all at 56g(2oz) to start with.
Water Temperature: 

The correct and accurate way is to calculate the water temp and involves    the use of a thermometer .
A simple formulae is: Dough Temp x 2 - Flour Temp = water temp.
Measure the Flour Temperature (eg 20C).
                    DT 29C (84F) x 2 = 58 - FT 20C (68F) = 38C (100F)
The water temperature therfore is 38C,  this will vary according to the      temperature of the flour, however, this system does not take into account  any variation in room temperature but is usually a reliable way to calculate    the water temperature
      Note: If you do not have a thermometer; measure
 2 parts cold water to 1 part boiling water.
This will give you water at around 38C.


soft dinner rolls

After scaling the dough, mould into round balls (round up). Cover with a cloth to avoid skinning. It is good practice to set the units in rows and set in order to ensure strict rotation(the first piece of dough you rolled up will be the first that you shape

Rest for 8-10 minutes.

(Intermediate proof)

Moulded soft dinner rolls

 Moulded dough set on bench in uniform rows,ready for shaping.


(1) Knot. Starting with the first piece of dough, roll out to a long thin strand about 16 cm (6in) in length. Simply tie this strand into a knot. Place onto a lightly greased or baking paper lined (warm) baking tray.

Note: By rolling out the dough piece to 20cm (8in) long a Rosette can be formed, take one  tail of the Knot over and the other under, fixing both in the centre

 (2) C Scroll and S Scroll  Roll out the dough piece to a long thin strand about 16cm (6in) in length. 

For the C scroll, turn both ends of the strand inwards, to meet in the middle, thus forming a C shape. For the S scroll simply roll the two ends opposite to each other to form the S shape. Place on to the pre warmed, lightly greased or baking paper lined tray, allowing enough space for expansion of each dough piece.

 (3) Cottage. Take a rounded piece of dough and pinch of one third,  Re-mould to form two balls of dough. Allow to rest for about one minute and then place the smaller portion on top of the large piece. Push a finger down through the middle to fix the two pieces together. These rolls can be notched or left plain. (If notching, it is best to egg wash first.)

Place onto the pre-warmed ,lightly greased or baking paper lined baking tray, allowing space for expansion.


 (4) Three strand plait . Roll out the dough piece to a long thin strand about 16cm (6in) long and then divide into three. Roll the ends a little thiner and then join one end of the three strands together. To plait, bring outside right strand to centre then outside left strand to centre and then repeat until finished. Place onto prepared tray ready to be Egg washed, leaving room for expansion.

 (5) One Strand Plait .

       Roll out the dough piece to a long thin strand about 20cm (8in) long.

       Form the shape of a number 6.

      Bring the long tail under and through the loop.

      Twist the bottom loop from left to right, then bring the remainder of the tail through the bottom loop.

      Place onto prepared baking tray ready to be Egg washed, leaving room for expansion

 (6) Plain round or Finger rolls. 

 Simply re round the scaled dough pieces, (it is important that they are re-rounded for the second time after having Intermediate proof. and place on prepared tays.

For the finger rolls only partly re-round and finish by gently shaping into finger shape using the centre of the top of your palm (at the point where the fingers join the palm). 

When all the shaping has been carried out  the rolls should  be placed onto a warmed lightly greased or baking paper lined tray,evenly spaced, allowing  for expansion The rolls are then Egg washed.

Tip: To make Egg wash, crack one egg into a basin and add half an egg shell of water, mix thoroughly .

To improve the appearance and flavour and give even more variety some rolls can be finished with seeds such as Poppy or Sesame seeds.

The rolls now need to be PROVED for approx 30 minutes.Idealy they need to be kept at 38-40C (100-104F) in  humid conditions. 

To do this place the tray carefully into a large plastic/polythene bag (bin liners are ideal) and keep in a warm draught free area. Make sure the covering does not touch the rolls at any time. 

See our "Shoe-Rack" Prover opposite --------------------->

After 30 minutes carefully remove from the bag, taking care not to let the rolls touch the covering and avoid "banging/knocking" the tray. Place into the pre-heated oven and bake for approx 10-12 minutes

Formed rolls ready for proving

When baked, remove from the oven and carefully slide/take off the baking tray immediately and place onto a cooling wire. Take care not to burn yourself and also not to damage the rolls.