| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Surprise, Chefs | 1 | servings | |
INGREDIENTS
| 1 1/2 | lb | Strong white flour |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1 | oz | Yeast – fresh |
| 1/2 | pt | Tepid; (warm) water |
| 1/4 | pt | Tepid; (warm) milk |
| 1 | Egg; (to glaze) | |
| Sesame or poppy seeds; (optional) |
INSTRUCTIONS
Sift together flour and salt into a large bowl. Dissolve yeast in 3floz of warm water, stir in half the sugar. Allow to stand in a warm place until bubbles appear (approximately 15 minutes). Add remaining liquid to the yeast mixture. Pour the liquid gradually into a well in the flour and blend together to form a soft dough incorporating all the dry ingredients. Knead the dough for approximately 10 minutes until smooth (to stretch the gluten). Place in a large clean bowl and cover with clingfilm or a tea towel and leave in a warm place until it doubles in size (approximately 45 minutes). Punch the dough to knock the air out of the dough. Knead lightly for 1 minute. Divide the mixture into 20 pieces and shape - eg plaits, balls etc. Place on a non-stick baking tray and allow to double in size in a warm place, covered with cling film or a tea towel. Lightly glaze the rolls and place immediately on the middle shelf of the oven. Cook for approximately 10 minutes, re-glaze and sprinkle with seeds. Place in the oven for a further 5-10 minutes. Test to see if the rolls are ready: make sure they are golden brown on top. When tapped on the base of the roll it should sound hollow. Converted by MC_Buster. NOTES : Makes approximately 20 METHOD Converted by MM_Buster v2.0l.
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