Home-made Bread Rolls

Preparation info

  • Makes


    • Difficulty


Appears in

The Pooh Cook Book

By Katie Stewart

Published 1979

  • About


  • 1 lb plain flour
  • 2 level teaspoons salt
  • ¼ oz lard or vegetable fat
  • ½ pint warm water (see recipe)
  • 1 level teaspoon sugar
  • ¼ oz (or 2 level teaspoons) dried yeast
  • beaten egg and milk for glazing
  • poppy seeds for decoration (optional)


Find a large mixing bowl, a sieve, a wooden spoon, a measuring jug, a knife, two baking trays and a pastry brush. At a later stage you will need to turn on the oven heat to hot (425 °F or Gas No 7) and you should grease the baking trays. You will also need a pair of oven gloves.

Sift the flour and salt into a large mixing bowl. Add the fat and rub into the mixture. Hollow out the centre of the ingredients.

Measure the water carefully. The water should be hand hot, in other words you should be able to hold a finger in it quite comfortably – get the right temperature by mixing hot water from the kettle and cold water from the tap. Stir in the sugar and then sprinkle the yeast over the top. Set aside in a warm place for about 10 minutes or until the yeast mixture froths up like beer.

Pour the yeast all at once into the centre of the flour mixture. Using your hands mix the ingredients to a rough dough in the basin. Turn out on to a clean working surface and knead and flatten the dough for about 10 minutes. Work until the dough is nice and elastic and no longer sticky.

Divide the dough in half and then divide each half into 6 equal pieces so that you have 12 pieces in all. Roll up each piece into a round and allow to rest for 10 minutes.

Roll out each piece of dough to an even rope, the length depending on the shape of roll you wish to make.

Single Knot

Roll an 8" length rope of dough and tie loosely in a single knot.

Twin Knot

Roll out a 12" rope of dough. Bring each end up and over to make two loops, then tuck the ends through the loops.


Roll out a 12" rope of dough. Coil up neatly from one end. Secure the last piece by pinching two strands together on the underside.


Roll out a 12" rope of dough. Coil up neatly from each end. One coil being above the rope of dough and the other being below.

As you prepare each roll place it neatly on the baking tray. Brush each one with the mixture of beaten egg and milk, then set in a warm place covered with a cloth until risen and puffy.

When ready to bake, brush tops again with a little more egg and milk. Sprinkle some poppy seeds over the tops. Place in the centre of a very hot oven and bake for 20–25 minutes.

When cold, spread rolls with butter, and fill with cheese, lettuce, tomato or any other filling you like.