Mary Berry Soft Bread Rolls Recipe

There’s something quietly perfect about a soft bread roll, fresh from the oven. Not too fancy. Not fussy. Just warm, pillowy, and waiting for a smear of butter. Mary Berry’s take on this classic is spot on—light, golden-topped, and surprisingly easy for such good results. I make these when I want a break from the supermarket stuff. You can taste the difference.

Ingredients

• 1½ cups whole milk, warmed to just above body temperature
• 4 tbsp unsalted butter, melted — this goes into the dough and makes it extra tender
• 1 tbsp active dry yeast — make sure it’s fresh, not something from the back of the cupboard
• ⅓ cup granulated sugar
• 1¼ tsp fine sea salt
• 4 cups all-purpose flour (start with less, add as needed — dough should be tacky but not sticky)
• 1 tbsp melted butter, for brushing after baking
• ½ tsp kosher salt, optional topping for that bakery-style finish

Instructions

1. Get your yeast going:
   In a big bowl (or your stand mixer), stir together the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and leave it for 5 minutes. If it doesn’t foam, your yeast is probably dead — start again.
2. Mix the dough:
   Add the rest of the sugar, salt, and melted butter to the foamy mix. Stir. Then start adding the flour, a half-cup at a time. If you’re using a mixer, use the dough hook once it gets too thick. If you’re mixing by hand, roll up your sleeves and use a sturdy spoon — then your hands.
3. Knead it:
   You want the dough soft, springy, and just slightly tacky. Not claggy. Not dry. Knead for about 2 minutes in the mixer or 10 minutes by hand. You’ll feel it come together. I usually end up with flour on my elbows.
4. First rise:
   Oil a clean bowl, plop the dough in, cover with cling film or a damp tea towel, and leave it somewhere warm for about 2 hours. It should double in size and feel puffy when you poke it.
5. Shape the rolls:
   Tip the dough out onto a lightly floured surface. Gently press it down, then divide into 15–24 pieces, depending how big you want them. Roll into little balls — don’t overthink it — and arrange in a greased 9×13 tin or on a baking sheet.
6. Second rise:
   Cover again and let them rise for 30–60 minutes. They should puff up nicely but not go too wild. I once left mine too long and they merged into one giant bread blob. Still tasty, mind.
7. Bake:
   Oven at 375°F (190°C). Bake for 23–25 minutes, until golden on top and light underneath. If you tap the bottom of a roll, it should sound slightly hollow.
8. Finish:
   Straight out of the oven, brush with melted butter. Sprinkle with flaky or kosher salt if you like. Let them cool slightly — then try not to eat three in a row.

Common Mistakes (and how to avoid them)

Why are my rolls dense?
Too much flour, or not enough rise time. Go slow, let the dough breathe.

My dough is too sticky—what now?
Add flour a tablespoon at a time. Don’t panic. Sticky is good. Wet, gluey mess? That’s not.

They came out hard on top. What gives?
Could be overbaked. Or your oven runs hot. Cover with foil if they brown too fast.

I forgot the second rise. Are they ruined?
Nope. Just let them rest a bit longer before baking. They’ll be denser but still edible.

Storing & Reheating

On the counter:
Keep in a sealed container or bread bag. They’ll stay soft for 2–3 days.

In the fridge:
Fine for up to a week, but warm them before eating — fridge makes bread firm up.

Freezer:
Yes. Wrap each roll in cling film, then bag them. Defrost overnight, or reheat straight from frozen if you’re impatient.

To reheat:

• Oven: 350°F, 5–7 minutes
• Microwave: 30 seconds with a damp paper towel
• Air fryer: 2–3 minutes at 350°F

What to Serve With These Rolls

• Soup. Any soup. Lentil, tomato, leek and potato — they’re ideal for dipping.
• Egg mayo or coronation chicken. Old-school sandwich fillings never miss.
• Just butter. Honestly, warm from the oven, that’s all they need.

FAQs

Can I use instant yeast instead of active dry?
Yep! Skip the blooming step — just mix it right in with the flour.

Can I use oat or almond milk?
You can, but the rolls won’t be quite as rich. Full-fat dairy milk gives the softest crumb.

Can I shape these into burger buns?
Absolutely. Make fewer, slightly larger rolls and flatten them a touch before baking.

Can I make the dough ahead?
Yes. Let it rise once, shape the rolls, and pop them in the fridge overnight. Bring to room temp, let them puff up, then bake.

Try More Recipes:

• Mary Berry Wheaten Bread Recipe
• Mary Berry Parmesan Biscuits
• Mary Berry Date And Walnut Scones