Feeling very Artisan – White Crusty Dinner Rolls

OK so they aren’t the most amazing of artisan breads but for my first step into the exciting world of bread making I think its a fairly good step πŸ™‚

Unfortunately I cannot take credit for this wonderful recipe that must go to the goddess of all things baked Ms. Nigella Lawson.

I also have to add that it is true what they say…nothing and I mean nothing beats the aroma of freshly baked bread in your home. πŸ™‚ I hope you guys try these they are amazingly easy…I just wish I had found the recipe much sooner.

500gr of plain flour (some extra may be required)
3 teaspoons of fast acting yeast
1/2 a teaspoon of salt
1tablespoon of caster sugar
375mls of milk (I used low fat)
25gr butter.
Egg wash consisting of a beaten egg and a drop of milk.

Put the flour, yeast, sugar and salt into a bowl.
Put milk and butter into a pan on a low heat until butter starts to melt.
Mix the wet into the dry ingredients and mix with a wooden spoon until you have a rough dough.


At this stage you may need to add a little flour if it is too wet or a drop of milk if too dry.
Mix with a dough hook attachment for about 5 minutes until smooth.


Place in a greased bowl covered in clingfilm somewhere warm to rise for an hour.

At this point it should have doubled in size.


Use your fist to punch out the air (very gratifying πŸ™‚ )


Turn out onto a floured surface.


Need for a minute to refresh the dough.
Line a baking tray with greased parchment. Start to tear of balls of dough somewhere between the size of a walnut and golf ball. The recipe says you should get thirty balls but I only got about 20 as I made them a bit bigger.


Leave about a quarter inch gap between them and cover with a tea towel for half an hour.

Preheat your oven to 220.

After a half hour coat with egg wash. They should be almost touching so don’t worry

Place them in the oven for 15 mins.

Et Voila




2 thoughts on “Feeling very Artisan – White Crusty Dinner Rolls

    • Totally agree Sasha and the rolls are just big enough for smaller kiddies hands when cooked. I tthink next time I’ll leave out the sugar. Really doesn’t need it. Hope you and yours are keeping well xx

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