DSC05381cropEI have long been looking for a perfect soft roll that would suit a sandwich or a burger. I have tried some very good recipes but they were either too rich having eggs in or they still had a density which I did not like. I wanted light fluffy pillows of air and I also wanted fast. I have found myself needing rolls fairly quickly this past while so once again the search was on. I looked in my folder and found a recipe I had used sometime in the dim and distant past and recalled the rolls had a rather unpleasant yeasty flavour. These rolls only have one quick rise and I wondered if the combination of this and the use of dried active yeast maybe contributed to the yeasty taste. I decided to give them a go and use instant/fast action yeast this time round. Now remember I wanted light and fluffy. At the end of the mixing I don’t know what possessed me but I had baking powder sitting out. I am not usually a very impulsive person but I thought what the heck it might work so I added the baking powder. I don’t know what happened. I know little about the science of bread making so I don’t really know if the baking powder did it but my goodness I got my fluffy pillows and no yeasty taste. Fast too as there is only one rise and no kneading involved. These are a keeper. If you try this recipe I would be delighted with any feedback.



600gms/ 1 pound 5 ounces plain flour
2 teaspoons instant/fast action yeast
400mls/14 fl oz warm water
1 tablespoon of dried milk powder or use 200mls water and 200mls milk
4 tablespoons vegetable oil
2 teaspoons white sugar
1 teaspoon salt
1/4 teaspoon baking powder


Put the flour yeast salt sugar and powdered milk (if using) in the bowl of a stand mixer and stir together

Add the oil and liquids to the flour mixture, and beat with the paddle attachment until smooth, about 3 minutes. The mixture should leave the sides of the bowl cleanly when mixed but still be nice and soft. If you find it a little dry add more water but only a very little at a time.

At the end of the mixing time spread the dough out to make a well in the centre and sprinkle the baking powder in. Mix for another minute.

Turn dough out onto an oiled surface with oiled hands (stops the dough sticking to you and everything else) and let rest under bowl for about 10 minutes.

Shape dough into 12 slightly flat balls, and place on greased baking sheet or into two sandwich tins to rise until doubled in size.About 30 minutes

If you want burger rolls divide the mixture into eight

Bake in a preheated oven 200.C/Fan 180.C/400. F/ gas 6 for 12 to 15 minutes. They should be well risen and golden brown on top.

Leave for a few minutes before turning onto a cooling rack as they are quite soft and delicate.


The easiest way to divide the dough is to press it out into a rectangle then roll it up into a sausage shape before cutting into the required number of pieces.



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