Basic White Rolls
Flavour these rolls with fresh herbs, dried herbs, crushed nuts, seeds, cooked onions, chopped olives, grated courgette, crumbled cheese, pesto, sundried tomatoes, chopped chocolate, spices etc.
You can even top them (after egg washing) with seeds, nuts, oats, wholemeal flour and even score them for different effects.
Preparation time: 20 minutes plus proving time Quantity: Makes 12 rolls or so Cooking time: 20 minutes
Ingredients
450g plain or strong flour
5g salt
5g sugar
15g fresh yeast or 6g dried
15g butter
250 ml lukewarm water (37*)
Method
- Sift the flour twice
- Add all the other dry ingredients and butter
- Mix in the water, by hand to a dough
- Knead for 5 or so minutes, till softer and pliable
- Leave in a warm place for 20 minutes
or so till risen (of course you can omit this 1st proving - it is cheating though!)
- Preheat the oven gas 7/220*c/450*f
- Knock back and kneed for a few minutes
- Add what ever flavour you like - (optional) see above
- Divide in to individual dough balls, approx. satsuma sized
- Make in to a preferred shapes
- Place on a greased tin
- Prove in a warm place till doubled in size
- Brush the top with egg yolk and a little milk
- Place in the middle shelf for 15-25 minutes till golden brown and cooked