Find my Holiday

Homemade Bread Roll Recipe - Baking On Board

There’s nothing like the smell and taste of fresh bread while you’re moored up at a beauty spot along the Broads. We challenged our Marina Manager, Chris, to bake a delicious batch of rolls on board one of our cruisers using his homemade bread roll recipe, and he certainly delivered.

Check out Chris baking his Rustic Norfolk Rolls on board Monaco below!

Fancy having a go? Find a list of ingredients and a step-by-step guide with Chris’ homemade bread roll recipe below!

Click here to download homemade bread roll recipe card


  • 310g Wholemeal Flour
  • 310g White Bread Flour
  • 1 tsp Salt
  • Pumpkin Seeds
  • Poppy Seeds
  • Rolled Oats
  • 2 tsp Yeast
  • 4oz Warm Water
  • 2 tbsp Honey
  • 1 tbsp Black Treacle
  • 2 tbsp Rapeseed Oil
  • 6oz Warm Milk
  • 1 Egg


  1. Measure 4oz water into a microwaveable jug and eat in microwave until warm.
  2. Add 1 tbsp honey and 2 tsp yeast to the water.
  3. Mix well, set to one side.
  4. Measure 6oz milk, pour into a pan.
  5. Add 1 tbsp honey, 1 tbsp black treacle and 2 tbsp rapeseed oil to the milk.
  6. Separate a little of the egg white (set aside for later use).
  7. Add the remaining egg to the milk mixture, stir well.
  8. Combine 310g wholemeal flour with 310g white bread flour in a large bowl.
  9. Add 1 tsp salt, a handful of pumpkin seeds and mix well.
  10. Gently heat milk mixture on hob, stirring continuously until the mixture is caramel-brown in colour.
  11. Be careful not to over-boil.
  12. Combine the water-yeast mixture with the dry ingredients.
  13. Next, stir in the milk mixture.
  14. Mix into a dough consistency.
  15. Lightly Flour a clean surface.
  16. Knead dough mixture for no longer than 10 minutes.
  17. Mould into a round ball and place in an oiled large bowl.
  18. Cover loosely and leave in a warm room/location to prove for 1 hour 10 minutes.
  19. Remove from the warm location, the dough should have doubled in size.
  20. Transfer to a dry, clean surface.
  21. Shape into a long snake and cut into 12 equal section. Each approximately weighing 80g.
  22. Oil a baking tray (we used 2).
  23. Roll each section into balls with the palm of your hand.
  24. Place spaced out on an oiled baking tray so no dough is touching.
  25. Use the reserved egg white to brush over the top of the dough to glaze.
  26. Sprinkle rolled oats and poppy seeds over the dough balls.
  27. Cover loosely once more for a second prove. This time around 17 minutes.
  28. Pre-heat the oven gas mark 8 / 200 °C
  29. Place in the middle of the oven, bake for around 37 minutes.
  30. Once golden on top remove from the oven.
  31. Transfer rolls from the baking tray onto a cooling rack.
  32. Cool completely before tucking in and enjoy with your favourite spread.