There’s something magical about biting into a freshly baked bread roll with a golden, crackling crust and a soft, pillowy interior. This Paul Hollywood bread rolls recipe brings that professional bakery experience straight to your kitchen.
Inspired by the Great British Bake Off legend himself, these crusty rolls deliver exceptional texture and flavor that’ll impress your family and friends.
Whether you’re serving them alongside soup, making gourmet sandwiches, or simply slathering them with butter, this copycat Paul Hollywood bread rolls recipe captures that signature crusty exterior and tender crumb that’s made Paul’s baking techniques famous worldwide.
What Does It Taste Like?
These Paul Hollywood crusty bread rolls offer a beautiful contrast of textures and flavors. The crust shatters delightfully when you bite through it, revealing a soft, airy interior with a subtle sweetness from the caster sugar.
The butter adds richness without being overwhelming, while the egg wash creates that distinctive golden sheen you’d find in artisan bakeries. There’s a mild yeasty aroma with hints of toasted wheat that makes these rolls incredibly satisfying.
The flavor is clean and versatile-neither too bland nor overpowering-making them the perfect canvas for both sweet and savory toppings.
Paul Hollywood Bread Rolls Recipe Ingredients
For the Dough:
- 500g strong white bread flour, plus extra for dusting
- 10g salt (approximately 2 teaspoons)
- 20g caster sugar (approximately 1½ tablespoons)
- 10g instant yeast (approximately 3 teaspoons)
- 30g unsalted butter, softened
- 2 medium eggs, lightly beaten
- 250ml cool water
- Olive oil for kneading and greasing
For Glazing:
- 1 medium egg, lightly beaten (optional)
Kitchen Utensils
- Large mixing bowl
- Measuring scales or cups
- Wooden spoon or dough whisk
- Clean work surface for kneading
- Clean tea towel or plastic wrap
- Baking tray or sheet
- Parchment paper
- Pastry brush (for egg wash)
- Sharp knife or dough scraper
Preparation and Cooking Time
- Prep Time: 20 minutes
- First Proof: 1-1.5 hours
- Shaping Time: 10 minutes
- Second Proof: 30-45 minutes
- Baking Time: 20-25 minutes
- Total Time: Approximately 2.5-3 hours
- Servings: 12 rolls
Paul Hollywood Bread Rolls Recipe Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, combine 500g strong white bread flour, 10g salt, 20g caster sugar, and 10g instant yeast. Mix these dry ingredients thoroughly, ensuring the salt and yeast don’t come into direct contact as salt can inhibit yeast activity.
Step 2: Add Wet Ingredients
Make a well in the center of your dry mixture. Add the softened 30g butter, 2 lightly beaten eggs, and 250ml cool water. Using a wooden spoon or your hands, bring the mixture together until it forms a shaggy dough.
Step 3: Knead the Dough
Lightly oil your work surface with olive oil. Turn out the dough and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Paul Hollywood’s signature technique involves stretching the dough away from you, then folding it back-this develops the gluten structure that creates that perfect texture.
Step 4: First Proof
Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover with a damp tea towel or plastic wrap and leave in a warm, draft-free spot for 1-1.5 hours until doubled in size.
Step 5: Shape the Rolls
Once proved, knock back the dough by punching it gently to release air. Turn it onto a lightly floured surface and divide into 12 equal pieces (approximately 70g each). Shape each piece into a tight ball by cupping your hand over it and rolling in circular motions on the work surface.
Step 6: Second Proof
Arrange the shaped rolls on a parchment-lined baking tray, spacing them about 5cm apart. Cover loosely with a tea towel and prove for another 30-45 minutes until puffy and nearly doubled.
Step 7: Prepare for Baking
Preheat your oven to 220°C (200°C fan/425°F/gas mark 7) about 15 minutes before the end of proving. If using, lightly brush the rolls with beaten egg for that professional golden finish.
Step 8: Bake
Bake in the preheated oven for 20-25 minutes until the Paul Hollywood bread rolls are deep golden brown and sound hollow when tapped on the bottom. For extra crustiness, place a small ovenproof dish of water on the bottom shelf-the steam creates that crackling crust.
Step 9: Cool and Serve
Transfer the baked rolls to a wire rack and allow to cool for at least 10 minutes before serving. They’re best enjoyed warm from the oven!
Customization and Pairing Ideas for Serving
1. Herb and Garlic Twist
Transform these rolls into savory showstoppers by adding 2 tablespoons of mixed dried herbs (rosemary, thyme, oregano) and 3 minced garlic cloves to your dough. Brush with garlic butter immediately after baking for an Italian-inspired variation perfect with pasta dishes or minestrone soup.
2. Seeded Crust Variation
Before baking, brush your Paul Hollywood crusty bread rolls with water instead of egg wash, then generously sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning. This adds textural interest and makes them ideal for burger buns or breakfast sandwiches.
3. Cheese-Stuffed Rolls
For an indulgent surprise, flatten each dough ball, place a cube of cheddar or mozzarella in the center, then seal and shape. These cheesy variations pair beautifully with tomato soup or as part of a ploughman’s lunch.
4. Sweet Breakfast Rolls
Increase the caster sugar to 40g and add a teaspoon of vanilla extract for slightly sweeter rolls. Serve warm with jam, honey, or Nutella for a continental breakfast experience that rivals any hotel buffet.
5. Slider Buns
Shape the dough into 16-18 smaller rolls instead of 12 for perfect slider-sized buns. These are exceptional for BBQ pulled pork, mini burgers, or appetizer sandwiches at parties.
6. Soup Dipping Perfection
Serve these rolls warm alongside French onion soup, creamy tomato bisque, or hearty beef stew. The crusty exterior holds up beautifully for dunking, while the soft interior soaks up every drop of flavor.
7. Afternoon Tea Elegance
Slice the rolls horizontally and fill with cucumber and cream cheese, smoked salmon, or egg mayonnaise for sophisticated tea sandwiches. The Paul Hollywood recipes bread rolls texture provides the perfect foundation for elegant finger food.
Expert Tips for Perfect Bread Rolls
1. Temperature Matters
Cool water is essential in this recipe because it controls fermentation speed. If your kitchen is particularly warm, use cold water; if it’s cool, room temperature water works better. The ideal dough temperature after mixing should be around 24-26°C for optimal yeast activity.
2. The Windowpane Test
To check if you’ve kneaded enough, perform the windowpane test. Stretch a small piece of dough between your fingers-if it forms a thin, translucent membrane without tearing, your gluten is properly developed. This ensures your copycat Paul Hollywood bread rolls have that characteristic chewy texture.
3. Proof Indicators
Don’t rely solely on time for proofing. The poke test is your friend: gently press your finger into the dough about 1cm deep. If the indent springs back slowly and partially, it’s ready. If it springs back immediately, it needs more time; if it doesn’t spring back at all, you’ve overproofed.
4. Steam for Crustiness
Professional bakeries use steam ovens, and you can replicate this at home. Besides placing a water dish in the oven, try spraying the oven walls with water just before closing the door. This steam delays crust formation, allowing maximum oven spring and creating that signature crackling exterior.
5. Scoring Technique
For an authentic bakery appearance, lightly dust your proved rolls with flour and score them with a sharp blade just before baking. A simple cross or single slash adds visual appeal and controls where the bread expands during baking.
6. Butter Enrichment Balance
The 30g butter in this recipe provides richness without making the rolls too brioche-like. If you want even softer rolls, you can increase butter to 50g, but remember this will slightly reduce the crustiness that makes these Paul Hollywood crusty bread rolls special.
7. Instant vs. Active Dry Yeast
This recipe uses instant yeast (also called fast-action or quick yeast), which can be mixed directly into flour. If you only have active dry yeast, activate it first in the warm water with a pinch of sugar for 10 minutes before adding to the flour mixture.
Storage and Reheating Guidance
Store cooled bread rolls in an airtight container or bread bag at room temperature for up to 3 days. For longer storage, freeze individually wrapped rolls for up to 3 months. Reheat from frozen in a 180°C oven for 8-10 minutes, or refresh day-old rolls with a light water spray and 5 minutes in a hot oven to restore crustiness.
Common Queries and FAQs
Q: Can I make Paul Hollywood bread rolls without eggs?
Yes! Replace the 2 eggs with 100ml additional water or milk. The rolls will be slightly less rich but still delicious. The egg wash can be replaced with milk or melted butter for browning.
Q: Why didn’t my rolls rise properly?
Several factors affect rising: expired yeast, water that’s too hot (killing yeast) or too cold (slowing activity), or a drafty proving location. Ensure your yeast is fresh and your proving spot is around 24-27°C.
Q: Can I prepare the dough the night before?
Absolutely! After the first knead, place dough in the fridge for overnight cold fermentation (8-12 hours). This develops deeper flavor. Bring to room temperature before shaping, then proceed with the second proof.
Q: How do I know when the bread rolls are fully baked?
Properly baked rolls should be deep golden brown and sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 90-95°C (195-205°F).
Q: Can I use plain flour instead of strong bread flour?
Strong bread flour is recommended because its higher protein content (11-13%) develops more gluten, creating better structure and chew. Plain flour will work but produces softer, less crusty rolls with denser texture.
Q: What’s the best way to reheat frozen bread rolls?
Thaw at room temperature for 1-2 hours, then refresh in a 180°C oven for 5-7 minutes. Alternatively, microwave for 20-30 seconds (though this softens the crust), then crisp in a hot oven for 2-3 minutes.
Q: Why are my rolls too dense?
Dense rolls usually result from insufficient kneading (underdeveloped gluten), not enough proofing time, or too much flour. Measure accurately and ensure your dough passes the windowpane test before the first proof.
Paul Hollywood Bread Rolls Recipe
Ingredients
- 500 g strong white bread flour plus extra for dusting
- 10 g salt approximately 2 teaspoons
- 20 g caster sugar approximately 1½ tablespoons
- 10 g instant yeast approximately 3 teaspoons
- 30 g unsalted butter softened
- 2 medium eggs lightly beaten
- 250 ml cool water
- Olive oil for kneading and greasing
- 1 medium egg lightly beaten (optional)
Instructions
- In a large mixing bowl, combine 500g strong white bread flour, 10g salt, 20g caster sugar, and 10g instant yeast. Mix these dry ingredients thoroughly, ensuring the salt and yeast don’t come into direct contact as salt can inhibit yeast activity.
- Make a well in the center of your dry mixture. Add the softened 30g butter, 2 lightly beaten eggs, and 250ml cool water. Using a wooden spoon or your hands, bring the mixture together until it forms a shaggy dough.
- Lightly oil your work surface with olive oil. Turn out the dough and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Paul Hollywood’s signature technique involves stretching the dough away from you, then folding it back-this develops the gluten structure that creates that perfect texture.
- Place the kneaded dough in a lightly oiled bowl, turning it once to coat. Cover with a damp tea towel or plastic wrap and leave in a warm, draft-free spot for 1-1.5 hours until doubled in size.
- Once proved, knock back the dough by punching it gently to release air. Turn it onto a lightly floured surface and divide into 12 equal pieces (approximately 70g each). Shape each piece into a tight ball by cupping your hand over it and rolling in circular motions on the work surface.
- Arrange the shaped rolls on a parchment-lined baking tray, spacing them about 5cm apart. Cover loosely with a tea towel and prove for another 30-45 minutes until puffy and nearly doubled.
- Preheat your oven to 220°C (200°C fan/425°F/gas mark 7) about 15 minutes before the end of proving. If using, lightly brush the rolls with beaten egg for that professional golden finish.
- Bake in the preheated oven for 20-25 minutes until the Paul Hollywood bread rolls are deep golden brown and sound hollow when tapped on the bottom. For extra crustiness, place a small ovenproof dish of water on the bottom shelf-the steam creates that crackling crust.
- Transfer the baked rolls to a wire rack and allow to cool for at least 10 minutes before serving. They’re best enjoyed warm from the oven!
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Notes
This Paul Hollywood bread rolls recipe delivers bakery-quality results that’ll make you wonder why you ever bought store-bought rolls. The combination of proper technique, quality ingredients, and a little patience creates crusty, golden rolls with that perfect tender interior.
Whether you’re following this copycat Paul Hollywood bread rolls recipe for a Sunday roast, weeknight dinner, or special occasion, these rolls never disappoint.
Once you master this versatile recipe, you’ll find yourself making batch after batch-they’re that good! Happy baking, and enjoy the wonderful aroma filling your kitchen!
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