| 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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