Basic Bread Rolls

Ingredients

• 500 g Unbleached strong white bread flour (Plus extra for dusting and flouring the work surface)
• 1 tsp Salt
• 2 tsp Dried yeast
• 30 g Butter or lard (Softened)
• 78 g Milk (Warmed)
• 225 g Water (Warm)
• Oil (For greasing the bowl and/or baking tray; estimated 1 teaspoon)
• Rice flour (For dusting; estimated 1 teaspoon)
• Butter (For serving; estimated 20 g)

Steps

1. 1

   Place the strong white bread flour, salt, and dried yeast in a large mixing bowl. Mix them together with your fingers so the salt and yeast are distributed throughout the flour.

2. 2

   Add the softened butter or lard. Rub it into the flour mixture with your fingertips until the mixture resembles fine breadcrumbs.

3. 3

   Combine the warmed milk and warm water in a separate container. Pour this liquid into the flour mixture and mix with your hands until a cohesive dough forms. Bring the dough together into a ball.

4. 4

   Lightly flour a clean work surface and your hands. Knead the dough for 20–25 minutes, until it becomes smooth and elastic. If the dough feels too stiff or dry, work in a small amount of additional warm water.

5. 5

   Return the dough to the bowl. Cover the bowl with a clean, damp tea towel or cling film and leave it in a warm place for 1–1½ hours, until the dough has doubled in size.

6. 6

   Lightly flour the work surface. Turn the risen dough out onto it and knock it back by gently pressing and folding it to remove the excess gas.

7. 7

   Divide the dough into eight equal portions. Roll each portion into a smooth ball, then flatten each ball slightly with the palm of your hand.

8. 8

   Grease a baking tray with a little oil. Arrange the shaped rolls on the tray close together, then cover the tray with cling film. Leave the rolls in a warm place for about 1 hour, or until they have doubled in size again.

9. 9

   Meanwhile, preheat the oven to 220°C/425°F/Gas 7.

10. 10

    When the rolls have expanded, remove the cling film and dust the tops lightly with rice flour.

11. 11

    Bake the rolls for 8–10 minutes, until golden-brown and cooked through. They should feel set and sound hollow when tapped underneath.

12. 12

    Separate the rolls and serve them warm with butter.

Notes

The stated 2-hour preparation time includes kneading and both rising periods. The recipe allows either butter or lard in the dough. Add extra warm water only if needed to loosen a stiff dough.

Nutrition per serving

• bread
• rolls
• baked
• yeast bread
• vegetarian
• breakfast
• side dish
• British baking