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Hand-made Soft Rolls / Burger Baps recipe

hand-made soft rolls / burger baps recipeOnce I’d mastered baking a loaf of bread, then crafting that same dough into little crusty rolls, I soon got to wondering how you make those pillowy soft rolls for burger buns etc. Perhaps you've wondered too?


My first attempt had Ryan say that it was the tastiest burger bun he’d ever eaten, in fact we sat down and enjoyed a warm roll each with just a smear of butter, so they were clearly going to be making a regular appearance :) Why should the burger get all the appraisal when the bun could be just as awesome? Spoiler: it seems the magic ingredient is milk! 


The process is essentially the same as for a loaf of bread so allow yourself the same sort of time scale for kneading and rising etc. As with my loaves of bread I sometimes substitute some of the white flour for wholemeal for more depth and flavour. The ratio you go for is really up to your own taste and how rustic you want your finished rolls to be.


TIP! As with any dough recipe make sure that your hands and rolling/kneading surface are squeaky clean and that any wedding rings etc have been stashed safely away (jewellery can harbour some nasty germs underneath, plus it’s fiddly business to have to scrub dried dough out from around any stones or cut patterns!). I also make sure to have a bowl of warm soapy water ready to clean my hands up afterwards.


Ingredients:    (makes approx. 8 large rolls)

450g bread flour (strong white / wholemeal or a mixture of both

1tsp salt

1/2 tsp sugar

7g dried yeast

50g butter

150ml milk

150 ml warm water



1. Mix flour, salt, sugar and yeast in a large bowl. Melt the butter and mix with the milk and water.

2. Combine the wet ingredients with the dry and knead for 10 mins on a well floured work surface (or in the bowl on your lap if you've not got a surface to use...). Push the dough away from you with the heel of your hand before gathering it back up, turning and repeating until elastic.

3. Divide the dough into 8 or more evenly sized pieces, shape into flattened rolls and transfer to a greased baking sheet leaving at least one inch between them. Allow to rise in a warm place for 30 mins or until almost doubled in size - they really do puff up well so don't worry if they look too small at first!

To shape bread; place your left hand on the side of the dough ball whilst using your right to gently try to turn it towards you. Allow your right hand to pass under the dough slightly as you pull it towards you. Reposition your left hand and repeat until the dough is smoothed into a neat round. Lift carefully with floured hands and/or a spatula to avoid it sticking and pulling out of shape.

4. Bake at a moderately high heat until lightly browned, around 20 mins, carefully turning if necessary for even cooking. For best results they need to remain very pale though of course not undercooked or you'll have wet dough in the middle! It can be a bit of a tricky balance to achieve so I tend to er on the side of overdone... Lower the tray or temperature if the tops are colouring too quickly.

5. Cool on a wire rack covered with a clean tea towel. Best eaten fresh else they become dry.

 Bread-dough formed into heartsBread-dough formed into hearts

Too easy? How about these romantic heart shaped rolls I made for our valentines Venison burgers? 


Don't ask me if the recipe works with soy or almond milk as I've not tried it - if you do  please come back and post your results in the comments below! We love to hear how people have adapted our recipes and any useful substitutions that might work for readers with dietary sensitivities.



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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more

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