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Tiger Rolls

by James Morton

There’s always an element of waiting around when making bread – but it’s well worth the wait.

Prep time

3 hours

Cook time

20 minutes






Step 1

First, weigh out your flour, water, salt and yeast in a large mixing bowl. Using a wooden spoon, mix them all together until you’ve got a sticky dough. Don’t knead it. Cover it in cling film and leave it for 30-40 minutes at room temperature.

Step 2

After this time, take a look. It should be a little risen and the creases smoothed out. Using your hands, give the dough a poke and prod and stretch and fold. Work it so there’s no bubbles left, then recover with cling film and leave for 90 minutes, or until doubled in size. Alternatively, you can leave it in the fridge overnight or throughout the day.

Step 3

Turn your risen dough out onto a well-floured surface. Cut it into 12 roughly equal lumps, and then shape these lumps into something resembling a roll using floured hands. If you can, pull their sides down, tucking under so the surface of each roll is taut. Place each one on a baking tray, leaving plenty space between each.

Step 4

Leave your rolls to rest for 30 minutes. During this time, make your paste for the top by mixing together your flour, water, oil, sugar and pinch of salt in a small mixing bowl.

Step 5

After this 30 minute rest, brush them with the paste so that they are completely covered. At this time, preheat your oven to 220C/200C fan/Gas 7 and then wait a final 15-20 minutes for it to heat up. Sorry, there’s lots of waiting when making bread.

Step 6

Bake your rolls for 25-30 minutes, or until they are a deep-dark brown on top and super-crispy. You should really leave bread to cool completely before munching away, but I won’t tell if you won’t.


Top Tip

Why not try (a little bit healthier) brown tiger rolls? All you need to do is swap out 150g of your white flour for wholemeal flour, then up the water by 30g.


For the dough:

  • 500g strong white flour
  • 320g tepid water
  • (weigh your water)
  • One sachet (7g) instant yeast
  • 10g table salt

For the paste:

  • 50g rice flour
  • (or any gluten-free flour)
  • 50g water
  • 2 tsp any cooking oil
  • 2 tsp sugar
  • a pinch of salt