These soft and shiny rolls are an excellent addition on the dinner table and will enhance any special meal that you’re hosting. Not only will your guests be impressed by how they look, they’ll enjoy the taste and texture and the subtle hint of sweetness.

Makes: 12 rolls

Time: Initial mixing and prep: 25 – 30 minutes. First prove: 60 – 75 minutes depending on the room temperature. Shaping the rolls: about 30 minutes, maybe longer if you’re a bit “ham-fisted” like me. Second prove 30 – 40 minutes. Baking: 15 – 18 minutes.

Level: Reasonably easy. Shaping the rolls needs a little care and some patience, but the skill soon develops.

Need: I use a stand mixer, but these can be made without one, otherwise just normal baking items such as bowls, trays and spoons.

Ingredients

450g/1lb strong white flour or 00 flour
10g fine salt
5g caster sugar
7g sachet of instant yeast
50g/2oz butter
250ml/8fl oz lukewarm milk
1 egg, lightly beaten

For the topping

1 egg yolk
15ml water
Seeds of your choice

Alternately for fillings

Some olives or paprika or dried herbs or finely chopped onion or cheese or whatever you fancy, but don’t add a lot of moisture as it will affect the rising and/or baking times.

Method

1. Grease and line two large baking trays.

2. Sift the flour and salt into a large bowl (i.e. bowl of your stand mixer) and mix. Then stir in the yeast.

3. Warm the milk and butter together either in the micro-wave or over a low heat on the hob. Mix the egg into the milk, provided it is only lukewarm, not hot.

4. Make a well in the centre of the dry mixture. Add in the milky liquid and mix to form a dough. Knead on a lightly floured surface for 10 – 12 minutes or in the stand mixer for about 7 – 8 minutes.

5. Place dough in a lightly oiled bowl, cover and leave to rise until doubled in size – around 1 hour depending on room temperature.

6. Turn the dough out onto a lightly floured surface. Knock it back (punch the air out) and knead or fold for a few minutes. Divide the dough into 12 equal pieces.

7. Shape the dough balls.

Suggested shapes

Braids – divide the dough ball into three equal pieces. Roll each piece into a sausage shape, with an equal length and width. Line the pieces roughly parallel then pinch together at one end. Braid the pieces neatly but not tightly and pinch together at the other end. Tuck straggly ends under neatly.
Trefoils – Divide each piece of dough equally into three and roll into balls. Place the balls together in a triangular shape and press together gently.
Batons – Shape a dough piece into an oblong with neat rounded ends. Cut with three diagonal slashes before baking.
Cottage rolls – Divide each piece of dough into two pieces: 1/3 and 2/3. Place the smaller one on top of the larger. Make a hole through them both using a narrow round wooden spoon, or similar non-cutting implement.
Knots – Shape each dough piece into a long roll/string and tie into a single neat knot.
Pentagons – create a ball and flatten it. Use scissors to snip five cuts inwards equally around the circle of dough.

8. Place the shaped rolls well apart on the prepared baking trays and put each tray inside a large plastic bag (e.g. a bin liner), fill with air, fasten the end to create a “balloon” and leave for 30 minutes for the second rise.

9. During the second prove get the oven up to temperature: 220C / Fan 200C / 425F / Gas 7.

10. Mix together the egg yolk and water then brush over the rolls. Sprinkle some or all with the seeds of your choice. Bake for 15 – 18 minutes. Transfer to a wire rack to cool fully.

11. Several alternatives could include:

Adding powdered paprika or herbs to the dough before shaping.
Adding olives into the dough before shaping + a cut slice on top later.
Adding a small amount of grated cheese into the dough.

I wish you every success with your bread making. I hope you have a go at this one and enjoy making and eating a lovely loaf. If you want to see more of my bread recipes click this link.

Below are some quite different breads that you might want to try:

Cherry, Date and Nut Loaves