Dominic Hirst, Chef Tutor of the Cooking School, Dean Clough, makes breakfast bread rolls. To find out more about the Cooking School go to

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Bread making is very popular and these simple rolls don’t require a bread maker, just a greased floured baking tray and some time to let the dough prove. You could add dried fruit to them to give them an extra fruity twist.


225g strong white plain flour

1 x 6g sachet easy-blend (micro-fine) yeast

150ml milk

25g unsalted butter

2 tablespoons ‘runny’ honey

1 egg yolk

1 – 2 drops vanilla extract

1 – 2 tablespoons icing sugar


- mixing bowl

- measuring jug

- small saucepan

- tablespoon

- wooden spoon

- flour dredger

- table knife

- baking tray – greased and floured

- cooling tray

- whisk

- sharp knife

- sieve

How to make it

1. Place the flour and yeast in the mixing bowl. In the small saucepan, gently heat the milk and butter until the butter has melted and the mixture is just warm, not hot.

2. Add the honey to the warm liquid and whisk in the egg yolk. Pour all the liquid into the flour and yeast. Add the vanilla extract. With a wooden spoon, mix to a soft dough.

3. On a lightly floured surface, knead the soft dough until it is smooth. Cut the dough into 6 even-sized pieces. Shape the pieces into rounds or oval ‘roll’ shapes and place them on a greased and floured baking tray. Or, shape and flavour them as required.

4. Set the rolls aside in a warm place to rise to twice their size. Meanwhile, heat the oven to 220°C / Gas 7. When risen, bake the rolls for 10 – 12 minutes or until they are golden brown.

5. Sieve a little icing sugar over the rolls before serving.

Allergy Aware

This recipe contains

 Gluten (flour)

 Dairy (milk, butter)

 Egg