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Morning Rolls

by James Morton

The ‘roll’ is of the most indulgent form of bread. Subtly sweet, shining white and usually filled with bacon or egg or sausage or some combination of the three. I love them.

Prep time

2 hours

Cook time

1 hour






Step 1

Weigh out and mix together all the ingredients using a wooden spoon. It should form a rough and sticky dough – once all the flour is mixed in, cover it with a sheet of cling film. Leave it to rest for about half an hour.

Step 2

Once rested, fold the dough over inside the bowl until you’ve forced all the air out of it. Re-cover with cling film and leave for another half hour. Whilst it’s resting, grease a baking tray with a little oil.

Step 3

Now, you’re ready to make some rolls. First, turn your dough out onto a surface and fold all the air out, just like before. Then, cut it into 12 roughly equal pieces.

Step 4

Make one hand into a ‘cupped’ shape – like you were trying to carry water in it. Place your hand upside down on a piece of divided dough and make little circles until your dough comes together into a ball. Place them as you ‘roll’ them onto your baking tray.

Step 5

Brush the rolls with a little oil and place a sheet of cling film on top of them. Slide them into the fridge to rest overnight

The Next morning:

Step 6

Preheat the oven to 220C (200C fan) about 15 minutes as soon as you get up.

Step 7

When the oven’s hot, remove the cling film and bake the rolls for 15-20 minutes until ‘well-fired’.


Top Tips:

  • For extra lightness, fold all the air out of your dough every 15 minutes instead of every 30 minutes.
  • Try to use as little flour as possible when shaping: you need it to stick to your surface a little bit to get a tight ball!



  • 500g strong white flour
  • One 7g sachet instant yeast (make sure it’s in date!)
  • 30g caster sugar
  • 10g table salt
  • 320ml cold Graham’s whole milk
  • Oil for greasing