Page 5 - PowerPoint Presentation

Basic white rolls

Ingredients Method

500g strong white bread flour, plus With your fingers, mix the white flour, salt and dried
extra for dusting yeast in a bowl.
1 teaspoon salt Rub the softened butter into the flour mixture until the
mixture resembles breadcrumbs.
2 teaspoons dried yeast
30g butter softened Mix the warm milk with the water.
75ml milk, warmed Add the milk mixture to the flour mixture and mix
225ml warm water together with your hands until the dough is well
combined. Bring the dough together into a ball.
Oil, for greasing
Rice flour, for dusting Using floured hands, knead the dough on a clean, floured
work surface for 20-25 minutes, or until the dough is
Butter, to serve 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.

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
When the rolls have expanded, dust them with the rice
flour and 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.