By Janine Ratcliffe, Olive
These super-soft rolls work brilliantly as a breakfast or sandwich roll and are lovely with a bowl of hot soup for dunking.
Total Time: 50 minutes + Rising + Proving
Yield: makes 8
See more at Olive
These super-soft rolls work brilliantly as a breakfast or sandwich roll and are lovely with a bowl of hot soup for dunking.
Total Time: 50 minutes + Rising + Proving
Yield: makes 8
Ingredients
- plain flour 500g, plus extra for dusting
- caster sugar 2 tsp
- fine sea salt 1 tsp
- fast-action dried yeast 7g sachet
- butter 25g
- whole milk 300ml, plus extra for brushing
- oil for the bowl
Method
Step 1
Put the flour, sugar, salt and yeast in a large bowl and stir together.Step 2
Melt the butter very gently in a pan then add the milk and heat until just lukewarm.Step 3
Gradually stir the liquid into the flour mixture, bringing together into a soft dough. Knead in the bowl a few times then tip out onto a worksurface and knead for 8-10 minutes or until silky smooth and springy. Try not to add too much extra flour when kneading – it might start off a bit sticky but as you work the dough it should get smoother and easier to handle.Step 4
Put the dough into a clean oiled bowl, cover and leave for an hour until doubled in size.Step 5
Tip the dough out of the bowl, knead briefly, then divide into eight and shape into round bread rolls. Dust a large baking sheet with flour and arrange the rolls on top with space between them. Cover with an oiled beeswax sheet or a lightly dampened clean tea towel and leave for another hour to prove.Step 6
Heat the oven to 220C/fan 200C/gas 7. Brush each roll lightly with milk, then bake for 18-20 minutes or until browned and sounding hollow when tapped on the bases. Cool and serve or store in an airtight container.See more at Olive
