BREAD ROLL SHAPES RECIPES

Steps:

• Weigh the strong white flour into the large mixing bowl
• Add the salt and the yeast to the flour, keeping them seperate in the bowl
• Make a well in the flour and add the softened butter and honey (optional)
• Add the milk and water which should be just tepid and around room temperature
• Mix the ingredients together to form a dough and knead for around 10-15 minutes and until the dough becomes strong and glossy (see video to see what this looks like)
• Place the dough in the mixing bowl, cover and leave it to rise for at least an hour or until the dough has at least doubled in size
• Shaping the rolls

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.