Soft Bread Rolls

With summer, hopefully, just around the corner - that is, if we've not had all we're going to get already - I thought I'd have a go at making a 'burger type' soft roll, minus the sesame seed 'cos I've ran out!

Bead rolls

The basic method is here, so I won't repeat it.

Ingredients for 12 rolls:
600g Strong Bread Flour
120ml Hot Water
300ml Cold semi-skimmed milk (you want the total liquid to be about 35 - 37°C when you add it)
1½ teasp Salt
4 tblspns Cooking Oil
1 sachet Fast Action Dried Yeast (7g)

Make the dough according to the above method but instead of making a loaf make 12 rolls (about 85g each uncooked weight). Flatten the rolls to about 12mm/½ inch thick and leave to prove.

Do not spray the oven with water - Cook at 180°C (170°C Fan Oven) for about 20 mins until light brown and hollow sounding when tapped on the underside. .

These are very light and have good keeping qualities.

Friday 27 June 2008
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