Small Batch Egg Bread Rolls

Paul Visconti/StockFood Creative/Getty Images
Prep: 2 hrs 15 mins
Cook: 15 mins
Total: 2 hrs 30 mins
Servings: 6 servings
Nutrition Facts (per serving)
158 Calories
8g Fat
14g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 158
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2g 12%
Cholesterol 153mg 51%
Sodium 508mg 22%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 5%
Protein 8g
Calcium 85mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Just want a simple roll recipe? This small batch of white bread egg rolls ​will go great with any meal and kids love them.


  • 2/3 cup milk (room temperature)
  • 1 tsp. active dry yeast
  • 1 large egg (lightly beaten)
  • 2 tsp. soft butter (or margarine)
  • 1 tbsp. sugar
  • 1/2 tsp. salt
  • 2 1/2 cups bread flour

Steps to Make It

  1. In a medium bowl, mix milk and yeast. Add egg, butter, sugar, salt. Stir. Add 1 1/2 cups of flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in a medium greased bowl. Turn dough over in the bowl so that the top is also lightly greased. Cover with a clean cloth and let rise in a warm, draft-free place for 1 hour or until doubled in size.

  2. Punch down dough. Turn dough out onto a lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Divide dough into 6 small rolls, 5 medium rolls, or 4 large rolls. Place on a greased baking sheet, 2 inches apart. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size.

  3. Bake bread at 375 F for 10 to 15 minutes or until the rolls are golden brown. Remove rolls from the sheet and let cool on the rack.


  • Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
  • Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
  • Breads made with milk have a soft crust while breads made with water will have a harder crust. To soften a crust that is too hard, store the bread in a plastic bag.

Recipe Variations

  • If you are using powdered milk instead of fresh milk, measure the dry milk into the bowl and add the correct liquid amount separately. For one cup of milk, use three tablespoons of dry milk and one cup of water.
  • Both dry and fresh herbs can be added to most yeast breads. Three tablespoons of fresh herb equals about one tablespoon of dried herb.
  • Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.