Cute Little Bread Rolls

May 16, 2024

I am no expert when it comes to making bread, or with working with yeast.  I must admit to finding it quite daunting at first.  But this recipe is exceptionally easy fluffy and tasty.  

Bread buns, also known simply as buns or rolls, are small, round, individual portions of bread typically enjoyed as a side dish or used as a vessel for sandwiches. Here’s a rundown of some key aspects:

Bread buns are made from a basic dough consisting of flour, water, yeast, salt, and sometimes sugar or fat (such as butter or oil). Additional ingredients like milk, eggs, herbs, or spices may be added to vary the flavour and texture of the buns.

The dough is typically mixed, kneaded, and allowed to rise until it doubles in size. It is then divided into smaller portions and shaped into round balls. The shaped buns are placed on a baking sheet or tray and allowed to rise again before being baked in an oven until golden brown and cooked through.

There are countless varieties of bread buns, ranging from plain white or whole wheat buns to more elaborate types like brioche, challah, or sweet rolls. Buns can also be flavored with ingredients like cheese, herbs, garlic, or seeds for added taste and texture.

Bread buns are incredibly versatile and can be used in a variety of ways. They are commonly served alongside meals like burgers, sandwiches, soups, or stews. They can also be split and toasted to make breakfast sandwiches or used as a base for sliders, mini sandwiches, or even as a vehicle for holding meats, cheeses, and other fillings.

I have so many bread questions!

Like I said earlier I am often quite daunted by all things yeast.

My head gets muddled when we begin to start thinking about all the different types of yeast.  Like, what is active yeast?  What is instant yeast?  And then in New Zealand we have sure bake yeast.

Well my friend Laura has written the most amazing detailed blog post about it.  And there is no point re-inventing the wheel and so here is the link to her incredible step by step guide to all things yeast.

The Kiwi Country Girl‘s Guide to baking with yeast.

What is the best way to store yeast?

Storing yeast properly is crucial for maintaining its viability and effectiveness. Here are the best practices for storing different types of yeast:

  • Original Packaging: If unopened, store in a cool, dry place like a pantry or cupboard. Check the expiration date and use before it passes.
  • Opened Packages: Transfer to an airtight container to prevent moisture and air from reaching the yeast. Store in the refrigerator or freezer. Yeast stored in the fridge will typically last for about 4 months, and in the freezer, it can last up to 6 months or longer.
  • Refrigeration: Fresh yeast should always be stored in the refrigerator. It typically lasts about 2 weeks if kept cold and properly wrapped.
  • Freezing: For longer storage, fresh yeast can be frozen. Break it into small portions, wrap tightly in plastic wrap, and place in an airtight container or freezer bag. Use within 3 months for best results. Thaw in the refrigerator before use.

General tip include;

  • Keep It Dry: Moisture can activate the yeast prematurely or cause it to spoil.
  • Airtight Containers: Use containers that seal well to protect the yeast from air and moisture.
  • Labeling: Always label your containers with the date of storage and expiration dates, if applicable.

If you are unsure about the viability of your yeast – give it a little test before wasting a whole batch of ingredients.

  • Dissolve a small amount of yeast in warm water (around 100°F or 38°C) with a pinch of sugar. If it bubbles and froths within 5-10 minutes, it is still active and good to use.

How do I store my left over cute bread rolls?

Always enjoyed best fresh on the day they are made, but they can be stored in an airtight container at room temperature for a day or two. They can also be frozen for longer-term storage; simply thaw them at room temperature or warm them in the oven before serving.

Whether plain or fancy, bread buns are a beloved staple in many cuisines around the world, offering endless possibilities for delicious meals and snacks.

Why is white bread so good!

White bread’s desirability can be attributed to several factors, including its taste, texture, versatility, and cultural preferences. Here are some reasons why white bread is often sought after:

  1. Soft Texture: White bread typically has a soft, tender crumb and a light texture, making it pleasant to eat on its own or in sandwiches and other dishes.
  2. Mild Flavor: White bread has a mild flavor compared to whole grain or whole wheat bread, which can make it more appealing to those who prefer a subtler taste.
  3. Versatility: White bread’s neutral flavor and soft texture make it versatile for use in a wide range of dishes, from classic sandwiches to French toast, bread pudding, and more.

If you would like a more robust family recipe for two loaves of bread you need to try my recipe here.

If you love enamel bakeware like me – make sure to check out the Falcon range of dishes.
If you are in New Zealand here is a link
If you are elsewhere in the big wide world.  Try here.

Make nine big buns or twelve small cute little buns and enjoy x

Cute Little Bread Rolls

Prep Time2 hours
Total Time2 hours 30 minutes
Servings: 12 rolls


  • 350 ml warm water
  • 4 tsp Surebake yeast (or 2 tsp of active yeast)
  • 1 tbsp honey (or white sugar)
  • 600 grams high-grade flour
  • 1 tsp salt
  • 1 tbsp oil
  • melted butter for brushing (optional)


Cake Mixer knead and First Rise

  • Place the warm water, yeast and honey into your cake-mixer bowl. Mix with a spatula on a low speed till frothy.
  • Swap the spatula attachment for a dough hook. Add the the flour, salt and oil and let the dough hook knead the dough for a good 10-15 minutes. I often set the alarm and go and do another task, checking every now and then to make sure the cake mixer doesn't walk off the bench.
  • Sprinkle the bench with flour and knead the dough into a ball. Place in an oiled bowl, cover and pop in a warm spot, and leave until the dough has doubled in size. This usually takes 45 minutes to 1 hour, but could be longer in colder weather- keep an eye on it and use your judgement.

Bread Maker dough setting and First Rise

  • Place all go the ingredients into the bread maker tin and choose the dough setting. This will knead the dough and allow a first rise before the machine will beep (your signal to take out of the amchine).

Second Rise

  • Once the dough has doubled in size, punch down the dough, remove it from the bowl and form it into a long snake. Cut the dough into 9 or 12 equal-sized balls. Gently knead, roll and shape each ball into a cute little bun.
  • Place the dough balls in an array in a large dish with sides, leaving a little space between each one. Leave to prove in a warm spot until doubled in size again, 35 minutes to 1 hour. Cover with a damp tea towel to avoid the dough drying out.
  • Preheat oven to 200℃ (400℉) fan-bake.
  • Once the dough balls have doubled in size, place in the oven and bake for 25-30 minutes until golden brown. Remove from the oven and brush with melted butter (this is optional) before allowing them to cool.


You can choose to make 9 large bread buns or 12 cute small buns.  You choose x