Made this on Good Friday and was pretty satisfied with the result as it’s been sometime since I made dinner rolls or buns. They are sweet with a dense texture so if you are looking for fluffy buns, this is NOT the recipe to use. I made a batch of 10 rolls with extra for experimenting with crescent shaped buns. You could easily make 11-12 buns if the sizes of the buns are not too big.


My baking tray could only hold 9 rolls


These are the extras which could not fit in my earlier baking tray so used them to play around with making crescent shaped buns

Recipe makes 11-12 dinner rolls


  • 5g active yeast
  • 30g sugar
  • 200ml warm milk
  • 3/4 of an egg (the 1/4 I put aside and add half a table spoon of milk to use as egg wash)
  • 40g salted butter (if you use unsalted, please add a pinch of salt)
  • 290g all purpose flour



  1. Pour warm milk into a bowl and sprinkle yeast over the surface. Leave for 5-10 minutes.
  2. In the same bowl, beat in sugar, eggs, butter and salt (if any) and blend thoroughly.
  3. Stir in the flour gradually, to make the dough. Cover the dough and set in a warm place to rise until double its’ size, about an hour.
  4. Punch down the dough and then break off the dough into 12 equal sizes.
  5. Roll each dough into round shape and place them close to each other in the baking tray. They will expand in the oven.
  6. Preheat oven to 400 degrees F (200 degrees C).
  7. Brush the top of the dough with the egg wash and then, bake in preheated oven until top turns golden brown, around 10-15 mins.
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