Crusty bread rolls recipe

Ingredients
15 g (1/2 oz) fresh yeast
250 – 300 ml (9 – 10 fl oz) tepid milk
1 tsp caster sugar

450 g (1 lb) strong plain flour
1 tsp salt
50 g (2 oz) butter

Instructions
1. Blend the yeast with 150 ml (5 fl oz) of the milk and sugar. Sift flour and salt, add butter, and rub into flour.

2. Stir in yeast mixture and sufficient milk to make fairly soft dough.

3. Turn out onto a floured surface and knead thoroughly for 10 mins until dough is firm, elastic and no longer sticky. Place in a large bowl, cover with a clean tea towel and leave to rise in a warm place until doubled in size (1 – 2 hrs).

4. Turn out onto a lightly floured surface and knead well for 2 – 3 mins. Divide into 12 equal pieces and shape into rolls.

5. Place the rolls on greased baking sheets (I just cover the rack with foil – shinny side up) , spacing them well apart. Cover with tea towel and leave to prove until doubled in size. Cut slits in the top of each roll.

6. Bake for 8 mins on a medium heat until well risen and golden. I have found that if I do them on HI which is what I would use for most recipes they brown too quickly.

Post Views :8274

Share and Enjoy