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+ servings
Close-up shoot of half a bread roll on top of 4 other rolls
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4.34 from 3 votes

Small Batch Dinner Rolls

Small Batch Dinner Rolls made from scratch, so soft, fluffy and easy to make at home with just a few simple ingredients. These bread rolls are the best you can get, they are so light and pillowy, you won't believe you've made them with so little effort and preparation. It might be a small batch, but it is so delicious!
Prep Time2 hrs 10 mins
Cook Time20 mins
Total Time2 hrs 30 mins
Course: Side Dish
Cuisine: International
Servings: 6 rolls
Calories: 445kcal


  • Oven


  • 500 g strong white bread flour
  • 2 teaspoon dried fast-action yeast
  • 1 tablespoon granulated sugar
  • 2 teaspoon salt
  • 300 ml milk
  • 1 tablespoon olive oil
  • 50 g butter at room temperature
  • 1 egg to brush


  • Warm up the milk ( do not boil), add the yeast, sugar and one tablespoon of flour, and set aside until the yeast mixture is foamy and bubbly.
  • In a separate bowl, sift the flour, add the salt, butter and yeast mixture once is ready.
  • Knead gently for at least 5 minutes until you get a smooth and elastic dough that does not stick to the bowl.
  • Shape the dough into a ball, brush with the olive oil, cover the bowl with cling film and leave to proof for at least 1 hour in a warm place or until it doubles its size.
  • Shape the dough into a sausage and divide it into 6 balls. Transfer the balls to a baking tray lined with non-stick paper, or a baking dish greased with oil or butter. Leave to proof again for 30 minutes to an hour, until the rolls are sell risen.
  • Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit).
  • Beat the egg, then brush the rolls with the egg.
  • Place the tray or dish on the middle rack in the oven and bake for 15-20 minutes until the rolls are a golden brown colour and well fluffy.


  • To see the measurements displayed in cups and ounces, please click on the US Customary link. 
  • The number of serving can be adjusted by clicking on the number 9 next to Servings.
  • If the yeast doesn't activate, which is, become all frothy, DO NOT USE IT. Better start again, it might be that the yeast you used is no longer active, or the milk was too cold or too hot.
  • Depending on how warm it is in your kitchen, it might take less or longer than an hour to get the dough risen. The warmer, the better!


Calories: 445kcal | Carbohydrates: 70g | Protein: 13g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 870mg | Potassium: 203mg | Fiber: 3g | Sugar: 5g | Vitamin A: 329IU | Calcium: 75mg | Iron: 4mg