Sides · Caribbean

Bajan Salt Bread Rolls

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 22, 2026

These soft, pillowy rolls are a Barbados staple, perfect for breakfast, sandwiches, or mopping up a saucy dinner. The name is a little misleading since they are only lightly salted, but the tender crumb and golden crust make them worth the wait. Once you smell them baking, you will want to make a double batch.

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Bajan Salt Bread Rolls

Why you'll love this

  • Soft and fluffy with a golden crust every time
  • Uses just six pantry staples
  • Perfect for sandwiches, breakfast, or dinner
  • A taste of Barbados from your own oven

EveryDayMeal recipe

Bajan Salt Bread Rolls

Prep
25m
Cook
30m
Total
145m
Serves
12
Level
Medium

Ingredients

  • 2 packets (about 4 1/2 tsp) active dry yeast
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 6 cups all-purpose flour
  • 2 1/2 cups warm water

Equipment

  • Large mixing bowl
  • Flour sifter or fine mesh strainer
  • Baking sheet
  • Clean kitchen towel

Instructions

  1. Sift 3 cups of the flour into a large mixing bowl and stir in the salt and yeast so they are evenly distributed before any liquid goes in.
  2. Slowly pour in the warm water (it should feel like bathwater, not hot) along with the oil and sugar, stirring until you have a shaggy, stiff dough that pulls together.
  3. Add the remaining sifted flour a little at a time until the dough is firm enough to knead without sticking badly to your hands.
  4. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until it feels smooth and springs back when pressed, which means the gluten has developed for a light crumb.
  5. Place the dough in a greased bowl, cover, and set it somewhere warm for 40 to 50 minutes until it doubles in size. It is ready when you poke it and the dent stays put.
  6. Preheat the oven to 425 degrees F so it is fully hot by baking time.
  7. Punch down the dough, divide it into 12 equal pieces, and roll each into a fist size ball. Set them on a greased baking sheet with a little space between each.
  8. Cover the rolls and let them rise again in a warm spot for about 40 minutes, until they have doubled and look puffy.
  9. Bake in the center of the oven for 25 to 30 minutes, until deep golden brown and hollow sounding when you tap the bottom of a roll.

Tips from the kitchen

  • Warm water should feel comfortably warm, not hot, since water above 130 degrees F can kill the yeast and stop the rise.
  • For a shinier top, brush the rolls with a little milk or beaten egg just before baking.
  • If your kitchen is cold, let the dough rise inside a turned off oven with just the light on.

Estimated nutrition per serving: 260 cal · 7g protein · 49g carbs · 3g fat

Make it your own

  • Add a tablespoon of melted butter to the dough for a richer roll.
  • Sprinkle sesame seeds on top before baking for a nutty crunch.
  • Shape into one large loaf and bake longer, about 40 minutes, for a sandwich bread.

Storing & make-ahead

Store cooled rolls in an airtight container or zip top bag at room temperature for up to 3 days. To freeze, wrap tightly and freeze up to 2 months. Reheat in a 300 degree F oven for a few minutes to bring back the fresh baked softness.

Good to know

Why did my rolls come out dense?
Dense rolls usually mean the dough did not rise long enough or the yeast was old. Make sure your yeast is fresh and give the dough enough time to fully double at each rise.
Can I use instant yeast instead?
Yes, instant yeast works well here and can be mixed right into the flour. The rise may be slightly faster, so keep an eye on the dough.
How do I know when the rolls are done?
They should be deep golden brown on top and sound hollow when you tap the bottom. An internal temperature of about 190 degrees F is a sure sign.
Can I make the dough ahead?
Yes, after the first rise you can refrigerate the dough overnight. Let it come to room temperature and shape, then do the final rise before baking.

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