Finding Paul Hollywood’s Soft Bread Roll Recipe in English

Paul Hollywood’s soft bread roll recipe yields tender, enriched rolls with a golden crust, made from strong white bread flour, milk, butter, sugar, salt, and yeast. The dough is kneaded until smooth, proved twice, shaped into rounds, and baked at 220°C (200°C fan) for about 12–15 minutes. The result is a soft crumb and slightly sweet flavour that suits both sweet and savoury fillings.

What Makes Paul Hollywood’s Soft Bread Rolls Distinctive?

Paul Hollywood, a well-known British baker and judge on The Great British Bake Off, is famous for reliable bread recipes. His soft bread rolls use an enriched dough, meaning it includes fat (butter) and sometimes sugar and milk. This enrichment creates a finer, softer crumb and a more tender crust than lean doughs. The rolls are versatile: they can be served plain, split for sandwiches, or used as a base for burgers and sliders.

Essential Ingredients and Equipment

For 12 rolls, you will need:

• 500 g strong white bread flour, plus extra for dusting
• 10 g fine salt
• 40 g caster sugar
• 10 g instant yeast
• 40 g unsalted butter, softened
• 300 ml full-fat milk, lukewarm
• 1 egg, beaten, for glazing

Equipment: large mixing bowl, measuring spoons and scales, a clean work surface, baking tray, and a cooling rack.

Step-by-Step: How to Make Paul Hollywood’s Soft Bread Rolls

1. Mix the dry ingredients: Put the flour, salt, sugar, and yeast into a large bowl. Keep the salt and yeast on opposite sides of the bowl at first, as direct contact can slow the rise.
2. Add the wet ingredients: Pour in the lukewarm milk and add the softened butter. Mix with your hands or a dough scraper until a rough dough forms.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should feel soft but not sticky. If using a stand mixer, knead with the dough hook on medium speed for 5–6 minutes.
4. First prove: Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp tea towel or cling film, and leave to rise at room temperature for about 1 hour, or until doubled in size.
5. Shape the rolls: Knock back the dough by gently pressing out the air. Divide it into 12 equal pieces (about 75 g each). Shape each piece into a tight ball by pulling the edges into the centre and rolling on the work surface with a cupped hand.
6. Second prove: Arrange the rolls on a baking tray lined with parchment paper, leaving space between them. Cover loosely and prove for 30–45 minutes, until puffed up.
7. Preheat the oven: Heat the oven to 220°C (200°C fan / gas mark 7).
8. Glaze and bake: Brush the tops of the rolls with beaten egg for a shiny, golden crust. Bake for 12–15 minutes, until well risen and golden brown. Cool on a wire rack.

For extra softness, brush the warm rolls with a little melted butter after baking.

Adapting the Soft Bread Roll Recipe for Different Textures and Preferences

The base recipe is a blank canvas. Small changes to ingredients and shaping create rolls that suit different tastes without making a separate dough for each person.

Texture Variations from the Same Dough

Flavour and Topping Options Without Changing the Core Recipe

• Seeded rolls: Brush with water or egg and sprinkle with sesame, poppy, or sunflower seeds before baking.
• Herb rolls: Add 2 teaspoons dried mixed herbs or finely chopped fresh rosemary to the flour.
• Cheese rolls: Mix 50 g grated strong cheddar into the dough after kneading, and sprinkle extra on top before baking.
• Sweet rolls: Increase sugar to 60 g and add 1 teaspoon ground cinnamon or the zest of an orange. After baking, brush with honey.

These variations can be made as separate batches from a single large dough: divide the dough into portions before the first prove, then add different mix-ins to each portion.

Building a Manageable Week of Meals with Soft Bread Rolls

One batch of 12 rolls can support different meals throughout the week without feeling repetitive. The rolls keep well for 2–3 days in an airtight container and freeze for up to 3 months. Thaw at room temperature or refresh for 5 minutes in a hot oven.

Meal Plan Using One Batch of Soft Bread Rolls

Ingredient Carrying Across Meals

The rolls themselves are the shared ingredient, but the fillings and toppings can also cross over. For example, a batch of roasted vegetables used in Monday’s burgers can be chopped into Tuesday’s sliders. Shredded cheese bought for breakfast sandwiches can top the garlic rolls on Friday. Plan for overlapping components: cook extra protein on Monday, and prep vegetables once for multiple meals.

Flexible Swaps for Different Dietary Needs

To make dairy-free rolls, replace the milk with oat, almond, or soy milk, and use a plant-based butter. For a vegan version, also swap the egg glaze for a mixture of 1 tablespoon plant milk and 1 teaspoon maple syrup. To make the rolls wholemeal, substitute up to 50% of the strong white flour with strong wholemeal flour; the rolls will be denser, so increase the milk by 2–3 tablespoons. For gluten-free diets, use a gluten-free bread flour blend with xanthan gum and reduce the milk by 30 ml, but note the texture will differ.

Why This Approach Works for Mixed Preferences

Starting with one adaptable base means no one is forced to eat the same thing. A family can have plain rolls, seeded rolls, and cheese rolls from a single batch by shaping and topping individual rolls differently before baking. The same dough can be used for sweet rolls on one day and savoury garlic rolls on another. This reduces food waste, saves time, and respects different tastes without making every meal feel identical. Paul Hollywood’s soft bread roll recipe is an excellent foundation because its mild flavour and soft texture pair well with almost anything.

Common Questions About Paul Hollywood’s Soft Bread Rolls

Why are my rolls dense and heavy? The dough may have been under-kneaded or under-proved. Knead until the dough passes the windowpane test: stretch a small piece until thin enough to see light through without tearing. Ensure the dough doubles in size during the first prove.

Can I use dried active yeast instead of instant yeast? Yes, use 7 g dried active yeast. Dissolve it in the lukewarm milk with a pinch of sugar and let it froth for 10 minutes before adding to the flour.

How do I store and reheat the rolls? Cool completely, then store in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in a 180°C oven for 5–7 minutes. For longer storage, freeze in a sealed bag for up to 3 months.