Light but firm, these are super for breakfast or lunch or anytime come to that. As the main bread eater in my household I find rolls really convenient – I freeze them then take one out each evening ready for the following morning’s breakfast. They’re always fresh and springy when left to thaw slowly overnight.
Credit: Put together by me, combining the basic methods of several good recipes
- 250g strong white flour
- 200g seedy flour (or any other suitable flour that you have to hand. e.g. wholemeal)
- 10g salt
- 10g caster sugar
- 7g instant yeast
- 150 ml warm milk
- 1 beaten egg (plus part of a second egg for glazing if required)
- 1 Tbsn olive oil
- 100 – 150 ml luke warm water
- Lay a sheet of baking paper on each of two baking sheets and sprinkle lightly with flour
- Mix the chosen flours and salt together in a large bowl, then stir in the sugar and yeast. (NB It’s important that the salt and yeast do not come into direct contact)
- Make a well in the centre of the flour mixture and pour in the warm milk, beaten egg, olive oil and enough of the water to make a soft, wettish dough. Do an initial in-the-bowl knead.
- On a very lightly floured (or oiled) surface, knead the dough for about 10 minutes until smooth (or use a dough hook in a stand mixer for about 5 minutes). Put the dough in a lightly oiled bowl, cover with cling film or a damp tea towel and leave until doubled in size – probably about an hour
- Tip the risen dough out onto a lightly floured surface and punch it down to remove any air. Divide into rolls either by weight or guesswork.
- Fold the dough over into firm roll shapes. (Drag the outer surface down and under the roll, pinching the dough together underneath where it won’t be seen. This helps the roll maintain a good shape when baked)
- Place the rolls well apart on the baking trays. Sprinkle with flour (optional) and put each tray inside a large plastic bag that will hold air. (I use white swing bin liners) Set aside for about 30 minutes until they’ve doubled in size.
- Meanwhile turn the oven on 200 degrees C (180 for a fan oven)
- For a nice glazed look, brush each roll with beaten egg then use a very sharp knife or razor blade to boldly cut slashes across the surface of each roll. This will ensure they rise evenly. Sprinkle with seeds if desired
- Bake for 15 – 20 minutes until deep golden brown and well risen.