Egg-wash; bake. Brush with butter; sprinkle flaky salt.
Ready when: Golden
05 Bake and finishBake until golden, then brush with butter and add a little flaky salt.
What to look for
Stage
Look / feel for
Needs attention
Mix
Tackiness
Dry dough
Troubleshooting
If you see this
Likely cause
What to do now
Next time
Sticky handling
Enriched dough
Dampen hands.
Avoid excess flour.
For burger buns, divide the dough into roughly 90 g pieces, round them and flatten gently. Proof until puffy and check baking from 15 minutes; larger buns may take longer than dinner rolls.
Mix the dough ingredients except the flour, then stir in 254 g flour. Use the mixer’s dough hook to fold and stretch the dough for 4–5 minutes, gradually adding the rest of the flour until it is soft, springy and slightly sticky.
Knead until the enriched dough is soft, elastic and slightly tacky.
Ready when: Soft; elastic; tacky
2
Let the dough rise
60–90 min
Put the dough in a greased bowl, cover and leave until doubled.
Cover in a greased bowl and wait until doubled.
Ready when: Doubled
3
Shape twelve rolls
Press the air out of the dough, divide it into 12 pieces and shape each into a ball. Put them in the buttered 23 × 33 cm pan.
Divide into twelve smooth balls and arrange in a buttered rectangular pan.
4
Let the rolls puff up
About 1 h
Cover the rolls and leave them to double again. Heat the oven to 190°C near the end of this rise.
Cover loosely and let the shaped rolls expand.
Ready when: Doubled
5
Bake and finish
20 min
Brush the rolls with the beaten finishing egg and bake until golden. Brush with melted butter and sprinkle with flaky salt.
Bake until golden, then brush with butter and add a little flaky salt.
Ready when: Golden
What can go wrong, and how can I fix it?
What you notice
Likely cause
What to do
Sticky handling
Enriched dough
Dampen hands. Avoid excess flour.
Useful recipe notes
For burger buns, divide the dough into roughly 90 g pieces, round them and flatten gently. Proof until puffy and check baking from 15 minutes; larger buns may take longer than dinner rolls.
See the detailed method and ratios in , or follow ingredients through the .
Ingredient proportions & recipe details
Soft dinner rolls at a glance
Makes
12 rolls
Heat
190°C
Baking time
20 min
Cuisine / style
International
Leavening
Yeast
How do the ingredient proportions compare?
Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.
Formula component
Grams
Flour = 100%
Water
59 g
10.3%
Whole milk
237 g
41.4%
Unsalted butter
14 g
2.4%
Sugar
25 g
4.4%
Bread flour
572 g
100%
Makes
12 rolls, four of each flavour
Heat
200°C conventional
Baking time
20–25 min
Cuisine / style
United Kingdom
200°C conventional; one 30 × 40 cm tray.
Mixed savoury rolls
Makes
12 rolls, four of each flavour
Heat
200°C conventional
Baking time
20–25 min
Cuisine / style
United Kingdom
200°C conventional; one 30 × 40 cm tray.
United Kingdom · Soft dinner rolls
Mixed savoury rolls
One butter-enriched dough makes three sets of rolls: pepper and onion rounds, Stilton and walnut knots, and Brie and basil spirals.
Method
01 · Mix and knead the buttery roll dough
12–15 min
Use: Strong white bread flour; Water; Fine salt; Instant dried yeast; Unsalted butter
Mix the dough flour, water, salt and yeast until evenly moistened. Work in the softened butter, then knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.
Ready when: The dough is smooth and elastic, with all butter incorporated.
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Divide the dough into three equal pieces, about 292 g each; cover two pieces. Fold the finely minced pepper and onion into the first piece. Divide it into four equal portions, about 83 g each, and shape into balls. Put them along one long edge of the tray, leaving about 2 cm between them.
Ready when: There are four round rolls with fine vegetable pieces distributed through them.
Fold the Stilton and walnuts into the second dough portion. Divide into four equal pieces, about 86 g each. Roll each into a 22 cm rope, tie one loose knot and tuck the ends underneath. Put the four knots in the next row on the tray, leaving room to expand.
Ready when: There are four loose knots, with the cheese and nuts mostly inside.
Roll the final dough portion into a 20×15 cm rectangle, roughly 1 cm thick. Scatter the Brie and basil evenly over it. Roll up from a 20 cm edge and pinch the seam closed. Cut the 20 cm log into four equal 5 cm pieces. Set them cut-side up and gently press each to about 3 cm tall. Add them as the last row on the tray.
Ready when: There are twelve rolls in three rows of four. The spirals hold their filling and have space between them.
Cut a shallow cross about 3 mm deep on each pepper-and-onion round. Bake the tray for 20–25 minutes. Cover loosely with foil if the cheeses colour too quickly. Probe the bread in a central roll of each shape, avoiding cheese pockets.
Ready when: The rolls are golden, with firm browned bases and bread centres about 93°C.
The dough is smooth and elastic, with all butter incorporated.
Let the dough rise
The dough is airy and roughly doubled in volume.
Divide into thirds; make four pepper rounds
There are four round rolls with fine vegetable pieces distributed through them.
Make four Stilton-walnut knots
There are four loose knots, with the cheese and nuts mostly inside.
Make four Brie-basil swirls
There are twelve rolls in three rows of four. The spirals hold their filling and have space between them.
Proof the twelve rolls together
All three shapes are puffy and a light fingertip dent in the dough recovers slowly.
Cross the rounds and bake the full tray
The rolls are golden, with firm browned bases and bread centres about 93°C.
Cool on a rack
The crumb has set and the cheese filling is warm rather than scalding.
Troubleshooting
If you see this
Likely cause
What to do now
Next time
The ropes tear when knotted.
The nut pieces are large or the rope has been stretched too tightly.
Rest the piece briefly, then reform it gently and tuck exposed nuts inside.
Chop walnuts finely and tie a loose knot.
The spiral centres stay soft after the other rolls brown.
The spirals were left too tall or tightly coiled.
Cover browned rolls loosely and continue until all three shapes meet the bread-centre cue.
Gently flatten the cut spirals to 3 cm before proofing.
Storage: Once cool, refrigerate in a closed container within 2 hours of baking and use within 3 days. Freeze for up to 2 months. Reheat until hot through before serving.; Contains: wheat, milk, walnuts.; This Nepedia version has not been kitchen-tested.
The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.
Mixed savoury rolls.
Recipe
Mixed savoury rolls
One butter-enriched dough makes three sets of rolls: pepper and onion rounds, Stilton and walnut knots, and Brie and basil spirals.
How do I make it?
1
Mix and knead the buttery roll dough
12–15 min
Mix the dough flour, water, salt and yeast until evenly moistened. Work in the softened butter, then knead by hand or with a dough hook at the machine’s recommended speed for 8–10 minutes.
Mix and knead the dough.
Ready when: The dough is smooth and elastic, with all butter incorporated.
2
Let the dough rise
60–90 min
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Let the dough rise.
Ready when: The dough is airy and roughly doubled in volume.
3
Divide into thirds; make four pepper rounds
8–10 min
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Divide the dough into three equal pieces, about 292 g each; cover two pieces. Fold the finely minced pepper and onion into the first piece. Divide it into four equal portions, about 83 g each, and shape into balls. Put them along one long edge of the tray, leaving about 2 cm between them.
Shape the pepper-and-onion rounds.
Ready when: There are four round rolls with fine vegetable pieces distributed through them.
4
Make four Stilton-walnut knots
8–10 min
Fold the Stilton and walnuts into the second dough portion. Divide into four equal pieces, about 86 g each. Roll each into a 22 cm rope, tie one loose knot and tuck the ends underneath. Put the four knots in the next row on the tray, leaving room to expand.
Shape the Stilton-and-walnut knots.
Ready when: There are four loose knots, with the cheese and nuts mostly inside.
5
Make four Brie-basil swirls
8–10 min
Roll the final dough portion into a 20×15 cm rectangle, roughly 1 cm thick. Scatter the Brie and basil evenly over it. Roll up from a 20 cm edge and pinch the seam closed. Cut the 20 cm log into four equal 5 cm pieces. Set them cut-side up and gently press each to about 3 cm tall. Add them as the last row on the tray.
Add the Brie-and-basil spirals.
Ready when: There are twelve rolls in three rows of four. The spirals hold their filling and have space between them.
6
Proof the twelve rolls together
45–75 min
Cover the tray loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Proof the twelve rolls.
Ready when: All three shapes are puffy and a light fingertip dent in the dough recovers slowly.
7
Cross the rounds and bake the full tray
20–25 min
Cut a shallow cross about 3 mm deep on each pepper-and-onion round. Bake the tray for 20–25 minutes. Cover loosely with foil if the cheeses colour too quickly. Probe the bread in a central roll of each shape, avoiding cheese pockets.
Score the rounds and bake.
Ready when: The rolls are golden, with firm browned bases and bread centres about 93°C.
8
Cool on a rack
30 min
Transfer the rolls to a rack and cool for at least 30 minutes before serving.
Cool before serving.
Ready when: The crumb has set and the cheese filling is warm rather than scalding.
What can go wrong, and how can I fix it?
What you notice
Likely cause
What to do
The ropes tear when knotted.
The nut pieces are large or the rope has been stretched too tightly.
Rest the piece briefly, then reform it gently and tuck exposed nuts inside. Chop walnuts finely and tie a loose knot.
The spiral centres stay soft after the other rolls brown.
The spirals were left too tall or tightly coiled.
Cover browned rolls loosely and continue until all three shapes meet the bread-centre cue. Gently flatten the cut spirals to 3 cm before proofing.
Useful recipe notes
Storage: Once cool, refrigerate in a closed container within 2 hours of baking and use within 3 days. Freeze for up to 2 months. Reheat until hot through before serving.
Contains: wheat, milk, walnuts.
This Nepedia version has not been kitchen-tested.
See the detailed method and ratios in , or follow ingredients through the .
60–90 min · The dough is airy and roughly doubled in volume.
How do the ingredient proportions compare?
Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.
