Crusty Bread Rolls
Over a year ago
1,334 views
Ingredients
- 15g yeast
- 250 - 300 ml tepid milk
- 450g strong plain flour
- 1 tsp salt
- 50 g butter
- 1 tsp sugar
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
i made these to go with a potato and leek soup i was having as a starter, awesome, straight from the oven and into my soup!
Method
-
1
1. Blend the yeast with 150 ml (5 fl oz) of the milk and sugar and leave in a warm place for about 15 min until you get a brown froth on top (if you are using fast action yeast you should be able to just stir it into the milk and then add to the flour straight away). Sift flour and salt, add butter, and rub into flour.
2. Stir in yeast mixture and sufficient milk to make a 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, 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 15 - 20 mins until well risen and golden. 230°C/450°F/gas 8
Chef's Tips
when making these i use cling film to cover the surface that i am working on makes cleaning up soo much easier.
Similar Recipes
View all similar
Comments (0)