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 it 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
These are simply divine, hot out of the oven with a generous slice 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!
Just use ordinary own brand self raising flour
Add to Collection
Rate this Recipe/Comment
Read More
Share on Twitter
Share on Facebook
Share by Email
Pin Recipe
Print Recipe
Servings: 6 rolls
Cost per portion 2p
Calories: 155kcal
Click on the check box to cross off Equipment, Ingredients or Recipe Steps completed.
If you click and buy anything, I may get a small commission on the purchase. It won't cost you anything extra. Some are just things that I like and/or use myself rather than necessarily best value 🙂
If you enjoyed this recipe, would you please consider leaving a review? It would really help
Instructions
- Put the flour, yeast and salt in a large bowl and mix well
- Mix hot water from the kettle and the tap to make hand hot water, 200ml. 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.
- Mix everything together well, there is no need to knead the dough
- Cover the bowl with a plate.
- Turn the oven on to 40°C. Put the bowl in the oven and leave it undisturbed for 20 minutes
- Click here to start a 20 minute timer
- Take the bowl out of the oven and shut the oven door, leaving the oven still on
- Tip the dough out onto the work surface and cut and shape it into 6 rolls. They are generally around 100g each. Give them a good shaping and tuck the sides underneath.
- Put on a baking tray and pop back in the oven for another 20 minutes to rise and prove.
- Click here to start a 20 minute timer
- Turn the oven up to 220°/200° fan and bake the rolls for 20 minutes when they sound hollow when tapped on the bottom and they have a good colour.
- Click here to start a 20 minute timer
To Serve
- My husbands favourite way of having these is straight out of the oven, sliced in half and a generous slice of cheddar put in to melt in the still hot roll
Equipment Needed
Notes
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!
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
Nutrition Facts
Cheapy Bread Rolls
Amount per Serving
Calories
155
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
195
mg
8
%
Potassium
56
mg
2
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
5
g
10
%
Calcium
6
mg
1
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @ThriftyLesley or tag #ThriftyLesley !
Jan – I don’t usually cover them with anything, no
Hi Leslie, can I please ask you cover the rolls with anything when you put them in the oven to rise & to prove, & if so, is it damp or dry?
Thanks,
Ruth – I use whatever yeast is in the shops, always the one where you put it straight in the flour, not the type you have to start with water first. I’m not sure that is even sold very widely any more. Dried yeast will last a couple of years in a cool, dry place. If in any doubt, you can always start it with a little water and a pinch of sugar. If it doesn’t froth after 10 minutes or so, it’s too old and won’t work
Hi Leslie.. can I ask what type (& brand) of yeast you used please? & advice on how to store the rest of pack of yeast. Would like to try to make but genuinely not sure where to start.. Hence the questions.. (Only ever used sachets of easy yeast donkeys yrs ago & I remember having to throw out the unused yeast.)
Thanks ever so much. Cheers.. Ruth
Wow..this is an outstanding, more easy to make recipe …and perfect for lunch, I really enjoyed your recipe…i will trying to make it from your recipe….Thanks for sharing….!