Brilliant Bread Rolls
Homemade bread is one of god's gifts to man. The smell that fills your kitchen, the satisfaction when you take warm rolls out of the oven and the sheer joy of freshly baked bread with lashings of butter.
These rolls are very close to a ciabatta in texture and they really lend themselves to being toasted. As making bread goes, these are probably some of the simplest and really the only hard bit is the waiting for them to prove! I like to make a batch of these on a Saturday morning so there's plenty of bread for the weekend bacon sarnies and because you simply cannot beat homemade. Plus with only a few basic ingredients you'll save yourself a lot of dough! (Sorry, I couldn't resist.)
Brilliant Bread Rolls
Makes 8
500g unbleached strong white organic bread flour, plus extra for dusting
1 tsp salt
2 tsp dried yeast
30g butter or lard, softened
75ml milk, warmed
225ml warm water
oil, for greasing
With your fingers, mix the white flour, salt and dried yeast in a bowl. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs.
Mix the warm milk with the water. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.
Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size. When the dough has risen, return it to a floured work surface and knock it back (basically just throw it at the surface a few times to knock some air out of it!).
Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.
Meanwhile, preheat the oven to 220C/425F/Gas 7. When the rolls have expanded, transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through. To serve, separate the rolls and serve warm with butter (and bacon if you fancy it!).
TIP: This recipe is made a lot easier if you have a stand mixer. Just do the first two steps in there and let it do the all the hard work for you!
These rolls are very close to a ciabatta in texture and they really lend themselves to being toasted. As making bread goes, these are probably some of the simplest and really the only hard bit is the waiting for them to prove! I like to make a batch of these on a Saturday morning so there's plenty of bread for the weekend bacon sarnies and because you simply cannot beat homemade. Plus with only a few basic ingredients you'll save yourself a lot of dough! (Sorry, I couldn't resist.)
Brilliant Bread Rolls
Makes 8500g unbleached strong white organic bread flour, plus extra for dusting
1 tsp salt
2 tsp dried yeast
30g butter or lard, softened
75ml milk, warmed
225ml warm water
oil, for greasing
With your fingers, mix the white flour, salt and dried yeast in a bowl. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs.
Mix the warm milk with the water. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.
Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size. When the dough has risen, return it to a floured work surface and knock it back (basically just throw it at the surface a few times to knock some air out of it!).
Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.
Meanwhile, preheat the oven to 220C/425F/Gas 7. When the rolls have expanded, transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through. To serve, separate the rolls and serve warm with butter (and bacon if you fancy it!).
TIP: This recipe is made a lot easier if you have a stand mixer. Just do the first two steps in there and let it do the all the hard work for you!
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