I’ll be honest, I avoided making rolls for years thinking the time commitment was too much until I discovered this Quick Malt Rolls recipe. The first time these beautiful golden Quick Malt Rolls emerged from my oven in record time, I actually double-checked my timer thinking I’d made a mistake.

What surprised me most was how the malt extract added such rich, complex flavor that nobody guessed these were a speedy weeknight version. You won’t believe that something so tender and delicious can be ready faster than watching your favorite show. Get ready to shock yourself with how easy fresh bread baking can actually be!

Why You’ll Love these Quick Malt Rolls

Why would anyone want to spend their precious morning wrestling with complicated bread recipes when these malt rolls come together in about the time it takes to watch a sitcom? I’m talking soft, slightly sweet rolls with that distinctive malty flavor that makes you feel like you’re eating something far fancier than what actually happened in your kitchen.

The barley flour gives them this wonderful, nutty depth without any of that “I’m trying too hard to be healthy” vibe. And honestly, watching them puff up in the oven never gets old, no matter how many batches I make.

What Ingredients are in Quick Malt Rolls?

The magic of these quick malt rolls starts with a straightforward lineup of pantry staples and one special ingredient that sets them apart. You’re working with a blend of two flours that create the perfect texture and flavor profile, combined with basic bread-making essentials that you probably already have on hand. The barley flour is what gives these rolls their distinctive malty character, while the bread flour provides the structure needed for that ideal soft, pillowy interior.

Ingredients:

2¾ cups (350g) bread flour, plus extra for dusting
3¼ cups (350g) barley flour
1½ teaspoons salt
1½ teaspoons sugar
1 × ¼-ounce (7g) packet fast-acting dried yeast
3 tablespoons (40g) salted butter
1¾ cups + 2 tablespoons (about 450ml) tepid milk and water, mixed

The temperature of your liquid mixture matters more than you might think—tepid means just barely warm to the touch, around body temperature. Too hot and you’ll kill the yeast, too cold and your rolls will take forever to rise. If you can’t find barley flour at your regular grocery store, check health food stores or order it online, because it’s really what makes these rolls special and not just another dinner roll recipe. The salted butter adds flavor, but if you only have unsalted on hand, you can use it and just increase the salt slightly.

For another delicious homemade bread, try our crunchy orange syrup loaves.

How to Make these Quick Malt Rolls

Begin by lightly greasing two baking sheets and preparing your dry ingredients. Combine 2¾ cups (350g) bread flour, 3¼ cups (350g) barley flour, 1½ teaspoons salt, 1½ teaspoons sugar, and 1 packet (¼-ounce/7g) fast-acting dried yeast in a large bowl.

Add 3 tablespoons (40g) salted butter to the dry mixture and rub it in by hand until the mixture resembles breadcrumbs, or use a stand mixer for a quicker alternative.
Gradually add the 1¾ cups plus 2 tablespoons (approximately 450ml) tepid milk and water mixture in a steady stream while mixing, incorporating it fully to form a cohesive dough.
Once the dough has come together, knead it thoroughly until it becomes smooth and elastic. If using a stand mixer with a dough hook, this step takes approximately 2 extra minutes; by hand, you’ll need to work the dough for several minutes until it reaches the desired consistency.

Turn the kneaded dough onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a round roll by gently tucking the edges underneath to create surface tension, then arrange all 12 rolls on the prepared baking sheets.
Cover the shaped rolls with oiled plastic wrap and allow them to proof at room temperature until they have doubled in size, typically 1 to 2 hours depending on kitchen temperature.
When the rolls have finished proofing, preheat your oven to 425°F.

Remove the plastic wrap and bake the rolls for 10 to 15 minutes until they turn golden brown and sound hollow when tapped on the bottom. Transfer the finished rolls to a wire rack to cool completely before serving.

Quick Malt Rolls Recipe

Wholesome rolls combining barley flour and bread flour with butter for richness and a touch of sweetness. These hearty rolls are perfect for sandwiches or alongside soups and have a slightly nutty flavor from the barley.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 20

Rising time 45

Servings: 12 Rolls

Course: Breakfast

Cuisine: British

Ingredients Method Notes

Ingredients

2¾ cups 350g bread flour, plus extra for dusting
3¼ cups 350g barley flour
1½ teaspoons salt
1½ teaspoons sugar
1 × ¼-ounce 7g packet fast-acting dried yeast
3 tablespoons 40g salted butter
1¾ cups + 2 tablespoons about 450ml tepid milk and water, mixed

Method

Begin by lightly greasing two baking sheets and preparing your dry ingredients. Combine 2¾ cups (350g) bread flour, 3¼ cups (350g) barley flour, 1½ teaspoons salt, 1½ teaspoons sugar, and 1 packet (¼-ounce/7g) fast-acting dried yeast in a large bowl.
Add 3 tablespoons (40g) salted butter to the dry mixture and rub it in by hand until the mixture resembles breadcrumbs, or use a stand mixer for a quicker alternative.

Gradually add the 1¾ cups plus 2 tablespoons (approximately 450ml) tepid milk and water mixture in a steady stream while mixing, incorporating it fully to form a cohesive dough.
Once the dough has come together, knead it thoroughly until it becomes smooth and elastic. If using a stand mixer with a dough hook, this step takes approximately 2 extra minutes; by hand, you’ll need to work the dough for several minutes until it reaches the desired consistency.
Turn the kneaded dough onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a round roll by gently tucking the edges underneath to create surface tension, then arrange all 12 rolls on the prepared baking sheets.

Cover the shaped rolls with oiled plastic wrap and allow them to proof at room temperature until they have doubled in size, typically 1 to 2 hours depending on kitchen temperature.
When the rolls have finished proofing, preheat your oven to 425°F.
Remove the plastic wrap and bake the rolls for 10 to 15 minutes until they turn golden brown and sound hollow when tapped on the bottom. Transfer the finished rolls to a wire rack to cool completely before serving.

Notes

Is malted bread healthy?

Quick malt rolls offer several nutritional benefits that make them a healthier choice than standard white bread. Malt extract is rich in B vitamins, particularly B2, B3, and B6, which support energy metabolism and nervous system function. Malt rolls also contain minerals like magnesium, phosphorus, and iron, contributing to bone health and red blood cell production.

The malt in quick malt rolls provides complex carbohydrates that release energy more slowly than refined white bread, helping maintain steadier blood sugar levels. Malt extract contains natural enzymes that aid digestion and improve nutrient absorption. However, malt bread does contain added sugars from the malt itself, which gives it a slightly sweet flavor and higher calorie content than plain wholemeal bread.

While quick malt rolls are nutritious, they’re not dramatically healthier than wholegrain alternatives. The health benefits depend largely on whether they’re made with refined or wholemeal flour. Wholemeal malt rolls provide additional fiber for digestive health and sustained energy. The malt adds nutritional value, but portion control matters since malt bread can be higher in calories and sugars. Overall, quick malt rolls make a wholesome choice for breakfast or snacks, especially when paired with protein-rich toppings for balanced, satisfying meals.

Is Malted Bread Healthy?

Quick Malt Rolls Substitutions and Variations

Barley flour gives these rolls their distinctive malty flavor, but I know it’s not exactly a pantry staple most people keep on hand. If you can’t find it, swap in whole wheat flour for a nutty taste, or use all bread flour for a lighter roll. You can also play around with the liquid ratio, adding a bit more milk for softer rolls or less for a chewier texture. Want them sweeter? Bump up the sugar to two tablespoons. Craving herbs? Toss in some rosemary or thyme with the flour.

What to Serve with Quick Malt Rolls

Since these rolls have such a hearty, slightly nutty flavor from the barley flour, they pair beautifully with just about anything you’d slap between two slices of bread. I’m talking thick-cut ham with sharp cheddar, or maybe some smoked salmon with cream cheese if you’re feeling fancy. They’re sturdy enough for a proper breakfast sandwich—bacon, egg, the works. Toast them up with butter and jam for something simple. Or do what I usually do: tear one open while it’s still warm, slather it with salted butter, and call it breakfast. No judgment here.

Final Thoughts

Look, I’m not gonna pretend these rolls will change your life or solve all your problems—they’re bread, not therapy. But they’re warm, they smell incredible, and they take way less time than you’d think. That counts for something, right? The barley flour gives them this nutty, slightly sweet thing that regular wheat rolls just can’t match. Plus, imagine pulling fresh rolls out of your own oven on a random Tuesday morning. That’s the kind of small win that makes you feel like you’ve got your life together, even if you absolutely don’t.

The Quick Malt Rolls Recipe That’s Breaking the Internet