Mamta's Kitchen

Bread Rolls/Sticks

Bread Rolls/Sticks

Steve Lister

Freshly made bread rolls are delicious and they are easy to make. I make extra, for use later. They freeze well. This recipe makes about 8 large rolls.


  • 4 coffee cups (approximately 650-700 gm.) of strong bread flour

  • 3 x 7gm. sachets of fast acting yeast

  • 1 tsp. sugar

  • 1 tsp. salt

  • 1 tsp. black pepper

  • 1 tsp. dried rosemary (finely ground)

  • 1 tsp. dried thyme (finely ground)

  • 5 tbsp. olive oil

  • 1/2 cup hot water mixed with 1 1/2 cup cold beer. Use as much as required to make a soft dough.


  1. Mix all the dry ingredients in a mixer with dough hooks or by hand.

  2. Add and mix in the olive oil.

  3. Then add the water and beer mix and knead, creating a soft dough. If it becomes a little too soft and sticky, just give it an extra dusting of flour. It actually makes better bread, if you make the dough wetter/softer. You can make dough by hand too.

  4. Tip it out on to floured board and knead for 2-3 minutes.

  5. Break off into approximately 8-9 portions. Roll each into a long sausage shapes (pick a size you want to eat).

  6. Place spaced out on an oiled and floured baking tray.

  7. Leave to rise, covered with a towel, in a warm place for about an hour. They should double in size and should be springy to touch.

  8. Brush top with olive oil and give a sprinkle of salt/pepper/rosemary (all three if you like)

  9. Bake in a warm/hot oven about 200°C or 400°F or Gas mark 6, for 10-20 minutes. You might have to turn the tray around so they cook evenly on all sides.

  10. Take out and leave to cool before slicing!

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