Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
Prevent your screen from going dark
Place the flour, yeast and salt into a large mixing bowl or stand mixer bowl.
Measure out the oil and then use the same spoon to measure out the honey. This should ensure it glides easily off the spoon.
Pour the milk into the batch and then turn the mixer onto low.
Once the mixture has come together into a rough dough turn the speed to medium and knead for 10 minutes until it is silky and smooth.
If you are working by hand, pour the milk in and use a fork to mix until you have a rough dough. Transfer to a board and knead for 10-15 minutes until the dough is smooth and silky.
Place the dough into a large bowl and cover with clingfilm. Leave to prove in a warm place for an hour, or place in the fridge to prove slowly over night.
Pre-heat the oven to 220ºC/200ºC fan forced/Gas mark 7.
Punch the air out of your dough and give it a quick knead.
Pull of a small ball of dough, about the size of a walnut and pull it over your finger to create a smooth top. Pinch the bottoms in to create a ball shape.
Place the dough ball on a baking sheet lined with cooking paper. And repeat. I can usually get 36 mini rolls out of this mixture.
I like to place the rolls almost touching so that as they rise and bake you push together to form a pull apart layer. But if you want individual ones then make sure there is at least 2 centimetres between them.
Bake the rolls for 12-15 minutes until they are golden brown and sound hollow underneath when tapped.
Remove and allow to cool for 5 minutes before serving.
This recipe makes approximately 36 mini rolls, I always try to get 36 so I can create a 6x6 square on my baking sheet :oops: but if you find you can only get 30 out they should still be cooked through in the 15 minutes. I have made these as much bigger breakfast rolls, but then they needed around 25 minutes in the oven.