This bread requires no stand mixer, no kneading, or special equipment. They are so soft band fluffy that you won’t believe how easy they are to make. In a large mixing, bowl adds one tablespoon of dried yeast followed by two teaspoons of castor sugar or superfine sugar then add half a cup of warm water.

Using a fork, mix everything together really well then leave the mixture for five minutes until it gets thick and frothy. For the dry mix, into a large bowl, sift for cups of flour then add a quarter of a cup of caster sugar and give it a good combination. Into a jug, mix one cup of milk with three and a half tablespoons of melted butter then adds two beaten eggs and mix it.

Add the milk mixture and the yeast mixture into the dry ingredients gently with a spatula or spoon, and mix everything together. Make sure you do not overmix it, just mix until everything comes together into a sticky dough. Toward the end, use your hands to bring everything together then cover the dough with a damp cloth and place it in a warm place for one and a half to two hours.

The dough should rise to almost triple in volume. After the dough has been proofed, degas it and dump it on your work surface and gently mix it for 20 seconds then shape it into a rectangular square and cut the dough into 12 equal portions. You can make them smaller or larger how you want but make sure they are of the same size.

Shape them into a tight ball and line them into a parchment-lined baking dish. Cover with a cloth and let it rest for another 45 minutes until they increase in volume. Bake them in a 200-degree celsius (390F) preheated oven for 15 minutes or until they turn golden brown.

Immediately they come out of the oven, brush the top with melted butter which will for a wonderful crush and gives a shine to the bread. Remove the bread from the tin onto a wire rack to cool slightly and then simply tear them apart and serve. Serve with your favourite spread and enjoy.


  • 1 tablespoon dried yeast
  • 1/4 cup and 2 teaspoons superfine/caster sugar
  • 1/2 cup warm water
  • 4 cups (480 grams/ 16.9Oz) bread flour
  • 1 cup (236ml) warm milk
  • 3 & 1/2 tablespoons butter, melted
  • 2 eggs, beaten


  1. Into a bowl add 1 tablespoon of dried yeast followed up by 2 teaspoons of sugar. Then add in 1/2 cup warm water and using a fork mix everything together well. Now leave the mixture for 5 minutes until it gets thick and frothy.
  2. For the dry mix, into a large bowl, sift in 4 cups of flour. Sifting it will make sure your bread rolls are nice and fluffy too.
  3. Add in 1/4 cup superfine or caster sugar and give everything a good mix around – when everything is mixed make a well in the centre for when we pour in the wet ingredients, it makes it much easier to stir the dough and prevents over-mixing.
  4. In a jug, melt 3.5 tablespoons of butter in 1 cup of milk. Melting the butter with the milk gives it the same temperature and mixes the two ingredients – now add 2 beaten eggs along with the yeast mixture.
  5. Then gently use a spatula or spoon to mix the wet and dry ingredients together, again make sure you don’t over-mix it you just want it to come together in a sticky dough. Toward the end, it’s best to use clean hands to bring everything together.
  6. Leave in the bowl and place a damp cloth over the top and leave the bowl in a warm place for 1 & 1/2 to 2 hours to rise and almost triple in volume.
  7. When the time is up, take away the towel and punch it right in the middle, then gently mix again with your hand for 20 seconds. Then take out of the bowl and lightly flour the kitchen surface with extra flour,
  8. Shape it into a rectangle or square, and cut the dough into 12 portions, this gives me the perfect size dinner roll but you can make them smaller if you wanted to if you were making sliders.
  9. Break apart the dough and shape it into a tight ball getting the tops as smooth as you can, then leave them again covered with a cloth for a final 45 minutes where they will again increase in volume. Then simply place them in a preheated oven at 200c or 390f for 15 minutes or until they are golden brown on top.
  10. As soon as they come out of the oven, lightly brush the tops with melted butter which forms a beautiful crust and gives off a nice shine to the bread.
  11. Simply tear them apart and you’ll see just how soft they are and when you tear one open it’ll be just gorgeous.