Cheapy Bread Rolls, 2p each, an hour from start to finish

Cheapy bread rolls - baked
Made Broccoli and Lentil Soup for lunch today and had no bread left at all, so made some of these cheapy bread rolls. I just use ordinary own brand self raising flour. I tried it many moons ago to see if would work, and it was fine, so I don’t bother with anything else now. I used to use strong bread flour, if you have some and want to  use it, of course you can. The rolls may well be a little lighter

250g flour, 45p/1.5kg 8p
half tsp salt
7g yeast, 64p/125g  4p (or 1x 7g sachet 14p)
250ml warm water

Put the flour, yeast and salt in a large bowl. Mix hot water from the kettle and the tap to make hand hot water, 250ml. Pour in most of the water and mix with a spoon, add the rest if you need it. The dough needs to be quite loose, but not sloppy.

Put a tsp oil on the worksurface and tip the dough out onto it. The oil helps to stop the dough from sticking to the worktop, your hands, you etc. Give the dough a good kneading for about 10 minutes, until the dough is silky. Visualise your boss or someone you would like to give a good kneading to and really go for it.

Alternatively, if you are lucky enough to have a food mixer like me, bung it all in there and mix with the dough hook for 10 minutes. A friend uses a food processer and processes it for several minutes and that seems to work well too.

Heat the oven to just warm, switch it off. Cover the dough in the bowl with cling film or a moist tea-towel and put it in the oven for 20 minutes to rise.

Cheapy bread rolls - proving

When the 20 minutes is up, tip the dough out onto the work surface and cut and shape it into 6 rolls. Give then a good shaping and tuck the sides underneath. Put on a baking tray and pop back in the oven for another 15 minutes.

After 15 minutes, take them out and place them carefully on the worktop, you don’t want to shake out any air. Heat the oven to 220/200 fan.

Bake the rolls for 20 minutes, until they sound hollow when tapped on the bottom and they have a good colour.

These are simply divine, hot out of the oven with a tiny sliver of cheese in the middle, so it half melts.

We usually have them with soup, for lunch. DP usually scoffs 3 very quickly, then complains he has stomach ache!


Cheapy bread rolls with cheese</a 







Thrifty Lesley has an associated Facebook Group. Do come over and say hello if you haven’t already joined. I’d love to see you!

I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community.



  1. Thrifty Lesley

    If people like it, is there a problem? You could try using a bit less yeast if you really dislike the smell

  2. mary maunsell

    Hi Lesley I’ve only made bread a few times and everyone that has eaten it says it tastes good but it has a very yeasty smell can you tell me what I’m doing wrong.

  3. Lesley

    I use either self raising or plain, it won’t make any perceivable difference

  4. New England Flybaby

    Hello! Should I add baking powder and salt to my regular flour so it becomes a substitute for self-raising flour, OR would it be okay to use just regular, plain flour? Thanks.

  5. Kayleigh Watkins

    A great recipe, I love the kneading tip, I could think of a few people to knead to lol xx

  6. Claire

    Thanks – will do! x

  7. Lesley

    Claire, I am far from an expert, but yes, I would tend to think it is underdone.

    One of the things that Aiden said, is to heat the oven to the hottest it will go and not to turn it down. Put your loaf in and, using a spray bottle, spray liberally around the oven, not on the bread, before closing the door. Leave the loaf for about 35 minutes at this hottest heat.

    When it comes out, it needs to sound hollow on the bottom.

    If you are doing rolls, we didn’t do rolls on the course, but I would try upping the temp, spraying with water and leaving them until very brown.

    Try that and see how you get on, let me know. Lesley

  8. Claire

    Lesley, whenever I’ve attempted to make bread it’s always come out with a big thick sticky bit at the bottom – does this just mean it’s under done or am I doing something else wrong? x

Submit a Comment

Your email address will not be published. Required fields are marked *