Paul Hollywood Bread Rolls Recipe
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.
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!
Video
Notes
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.