If you’re a follower of my Facebook page (which, if you couldn’t tell from my near constant nagging, you should all be), you might have seen me saying the other day that I’d baked something that took literally five minutes.


I don’t use that word lightly. I don’t mean the kind of ‘literally’ that you would find in a sentence like ‘I will literally die if these cupcakes sink in the middle’ (if that was the case I’d be dead ten times over).

I mean these rolls take literally five minutes to prepare.

And they taste damn good too.

I felt quite the domestic goddess presenting my boyfriend with freshly baked bread for his dinner – just don’t tell him how easy it was, okay? Our little secret.

And what’s the only thing better than freshly baked bread rolls? Here are a few hints…

That’s correct – freshly baked bread rolls with the best tomato soup I’ve ever made.

(Please excuse the huge slab of butter on that roll… I didn’t want to try to spread it in case it tore the roll to pieces. Also I just wanted to eat a huge slab of butter.)

If a bowl of just-the-right-amount-of-creamy tomato soup doesn’t comfort you on a cold April evening (why is it cold in April? Why?), I don’t know what will.

And if you’re in a place that’s currently nice and warm… firstly, I’m jealous, and can we have some of your sun please? And secondly, you should still make this. Just sit in front of the freezer for a bit or something, then settle down with a bowl of soup to warm you up.

5 minute dinner rolls

Recipe adapted from The Southern Lady Cooks

Makes 6 rolls

300g self-raising flour
4tbsp mayonnaise (I used light and it worked fine)
250ml milk
1/2tsp garlic granules

Heat the oven to 200°C (Gas Mark 6 / 400°F). Mix all ingredients well in a large mixing bowl. Spoon the mixture into about 6 dollops on a greased or lined baking tray, leaving a couple of inches between each portion of dough. Bake for around 20 minutes, or until the rolls are firm and browned.

The best tomato soup

Serves 2

25g butter
2tsp oil
1 onion, diced
2 cloves garlic, diced
2tsp paprika
1tbsp sugar
600g tomatoes, diced
500ml water
1 stock cube
3 bay leaves
2tbsp Greek yoghurt (optional)

Melt the butter with the oil in a large saucepan, and gently cook the onion and garlic over a fairly low heat. After 5-10 minutes, when the onion is soft, add the paprika and cook for 1 minute further. Then add the remaining ingredients, and simmer for 30 minutes. Remove the bay leaves, and then use an immersion blender to make the soup smooth. Stir through the Greek yoghurt, if using, and serve warm with fresh bread.