Thursday, 4 September 2014


White bread rolls freshly made last night.  The boys in this house love them!  Great for lunch boxes too.
I use a white dinner roll recipe.  You can shape them into little rolls or one big bread pan.  However, for the bread pan you will need to make a slit in the top of the pan and cook a little longer. 
It is a long process as you will have to let the dough sit to rise and let the yeast do its work.  But the preparation and cooking is simple.

1.      Gently heat 50g butter, 1tbsp caster sugar & 225ml milk until the butter has melted and the sugar has dissolved.
2.      Sift 550g strong white flour & 1 ½ tsp salt into a large basin.  Stir in 2tsp dried yeast.  (This can be easily got….I bought a box of individual sachets in Tesco and it is inexpensive.) Make a well in the centre and add the milk mix along with 2 medium eggs beaten.  (Reserve about 1 tbsp of the eggs for later.)  Bring the mix together with your hands softly and topple out onto floured board. 
3.      Knead the dough for 10 minutes.  Just form the dough roughly into a round dough. Oil the basin and place the dough into it.  Cover basin with cling film and leave the dough in a warm place for 1 hour to rise to double the size. 
4.      Then, knead the dough again for a minute or two, then divide and shape into whatever shapes you like.  Place them on oiled baking sheets, cover again with clingfilm and leave to rise to double the size for 30 minutes.

5.      With 15 minutes to go, preheat oven to 220°C.  Mix the reserved egg with 2tbsp milk and brush over the dough.  If you like, here, you could add sea salt or poppy seeds or just leave them plain.  Bake in preheated oven for about 20 minutes (longer for bread pan) until golden brown.  I put a skewer through to see if baked; if it comes out clean, it’s ready.  Cool on wire rack and cover with clean tea towel while cooling to keep the bread soft.

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