Category: Basic Breads

Soft Rolls

Makes: 36 Rolls
Oven: 200 °C / 400 °F
Preparation Time: 1 hour and 30 minutes
Baking Time: 20 - 25 minutes
1 kg Cake flour (8 x 250 ml / 8 cups)
15 ml Salt (3 tsp)
30 ml Sugar (2 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
250 ml Milk (1 cup)
375 ml Lukewarm water (1½ cups)
    Margarine, to brush
  1. Mix all dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.
  4. Knock the dough down, divide into 36 equal pieces and shape into round balls.
  5. Place the balls, with spaces between them, onto a greased baking tray. Cover with greased plastic and allow to rise in a warm place, until double the size, about       20 – 30 minutes.
  6. Bake in a preheated oven at 200 °C / 400 °F for about 20 – 25 minutes, or until golden brown. Brush with melted margarine for a shiny crust.