Make some legit bakery soft bread rolls!

We’ve been away here for almost a week now with 19 people (9 adults, 8 children, 2 babies) and I decided that I would have a crack at bread making for us all, which was perfect given that the shops are a  ferry and car ride away (not bovvered).

So bread making I have been a doing! And the kids have been LOVING it.

This recipe was originally from Hayley Gemma’s blog, known as Chadd’s bread (check out the hashtag on Insta) it’s a winner every time. Seriously, it’s that easy and you will be amazed at how you can make legit fluffy bread rolls at home!

I’ve made variations of the recipe every day and I could keep going if we were staying longer (christmas ham and cheese rolls, knot rolls, cheesy mite scrolls etc). The recipe is originally made for a Thermomix but I have been doing it by hand. And while you can make 6-8 big rolls, yesterday I did a MASSIVE batch by doubling the mix (one wholemeal and one white) and made the rolls into small balls (about 10-20 grams each) so they became little slider rolls and we got about 40 little rolls from each batch.

I know this seems strange that the ingredients are in weight, but get scales and DO IT. It will work every time.

Chadd’s bread aka LEGIT Bakery soft rolls

Put them into a big bowl in this order:

310 grams water (37 degrees or just bath water warm)
2 teaspoons yeast
510 grams plain flour
1 teaspoon sugar
1 teaspoon salt
30 grams olive oil
1 heaped teaspoon bread improver (you just get this in the baking aisle)

1. Place all the ingredients in the bowl in the above order
2. Mix with your hands until combined and tip out onto floured surface
3. Knead for 12 minutes adding extra flour as dough becomes sticky
4. Place into clean oiled bowl and cover with cling wrap in a warm place to double in size. This takes about an hour (we had it on top of the oven while it was on)
5. Punch down the dough and then tip onto floured surface and cut and shape as desired
6. Place into a banking dish lined with baking paper close together but not quite touching for the second  prove (45 mins)
7. Place into moderate oven (180 degrees) and cook until golden.

If you are making a scroll flatten the pieces into 4-5 cm widths by 10-15 cmd length and add your filling and roll before the second prove. And if you are making bacon and cheese rolls add on just before you place it in the oven to bake.

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Happy baking friends! You can totally do this…trust me!


  1. I might get really brave and give this a go. I haven’t made any sort of bread since I tried when we were first married 25 years ago. I made a lovely paperweight ! it was totally inedible. Even my husband that was always complimentary about my very limited cooking skills couldn’t eat it ?

  2. my bread always fails at the cooking stage. not sure what I’m doing wrong. the dough is beautiful though but the bread is always undercooked in the middle even after a verrrrrrrry long time in the oven or burnt on the outside and brick like. i might pluck up the courage to try again with this recipe or i might save myself the heartache and not.
    your holiday venue looks divine. is it a rental or part of your family?

  3. Chadd’s bread is da bomb!

  4. Gibbergunyah says

    Chadd’s bread has worked for me too, and I am NOT a cook. I thought of you today when I had breakfast with friends at the Burrawang Cafe then we adjourned to the pub (via the playground, of course) in time for lunch.

  5. A brilliant recipe. I have made the rolls many times. Interested though have you turned it into a loaf yet as opposed to rolls? I’m assuming it would make 1 loaf of bread.

  6. Cheekiechops says

    I am going to try this recipe as every other one with special acknowledgment of the Anne chocolate cake and Dianne’s pickles, that I cook of yours: works sensationally.

    Happy New Year.

  7. Got to love a Four Pillars Gin!!

  8. Beth they look so professional, you are amazing!!! Do you think there is something we could use as a substitute for the bread improver? We don’t have any at our corner store…. do you think you really need it??? I suppose you probably do to get such a professional finish, ha ha ha. They are making me hungry.

  9. Aimee Moore says

    I just tried this recipe today, it was fantastic. I made a single loaf and a batch of bacon and cheese rolls. Everything turned out beautifully. I am not a very good cook or baker, but the recipe was dead easy. Thanks Beth!

  10. Hello,
    I have finally gotten around to making these rolls….and I am totally gobsmacked by how soft and delicious they are. Simply amazing.
    I actually just added a sachet of dried yeast rather than measuring 2 teaspoons….so not sure how much extra was added. Maybe too much.
    Has anyone else lazily added a whole sachet?
    Thanks so much for the recipe. Will never buy bread rolls again!
    Regards from Brisbane.

    • Aren’t they MAGICAL? Love them so much! I don’t think the whole sachet would be a problem at all – I feel like I just chuck it in too. The bread improver makes ALL the difference. Happy baking!

  11. Someone just tagged me in #chaddsbread and I was like WHOA this is an actual THING! I will be telling Chadd tonight that he’s totally famous- well him and his amazing buns at least hahha. I kinda wish I’d called it “Hayley Gemma’s bread” now though…wouldve gave me some good constant exposure 😉😂
    Much love and thank you for still sharing it even after all this time xxx

  12. I’ve just puravhed a mason cash terracotta bread bowl and baking dish. These are going to be my first experiment


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