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I like these for breakfast, perfect with some jam and some fruit salad. They also make good lunch rolls, served on a plate with a variety of cheeses and lunch meats.


  • 1 lb. bread flour
  • 1 tsp. salt
  • 1 package yeast (rapid rise)
  • 1 1/2 c. (about) lukewarm milk
  • 1/2 oz. butter or margarine
  • grease for the pan
  • 5 tbsp. milk mixed with 1/2 tsp. sugar for coating


  • Preheat oven to 400.
  • Mix the flour and salt. Dissolve yeast in 1/2 cup milk and stir in some of the flour/salt mix to make a fluid batter.
  • Cover and let rise for about 20 minutes.
  • Dissolve the butter or margarine in the milk. Add the rest of the flour and milk.
  • Knead the dough until it comes away easily from the side of the bowl. Flour the bowl and let the dough rise for about 1 1/2 hours.
  • Form the dough into about 12 rolls and set them on a greased baking sheet. Let rise for about 10 minutes.
  • With the back of a knife, make a long indentation in every roll. Brush with water and bake for about 20-25 minutes.
  • After removing from the oven, brush with the sweetened milk immediately.

Categories: Bread  Oven  Roll 
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