Recipe – Crusty bread rolls

In my opinion there’s nothing better than home made bread – well there is, but I mean in terms of bread. These crusty bread rolls are best just warm from the oven, served with soup. The milk & butter used makes them lovely & soft. I used three different toppings but you can top them with whatever you like really.

Ingredients (makes 12)

  • 750 g strong plain flour
  • 1 tsp salt
  • 1 sachet fast action yeast
  • 375 ml milk, warmed
  • 50 g butter, melted
  • flour for dredging
  • poppy seeds
  • grated cheese
Equipment
  • large bowl
  • oiled cling film
  • baking tray
Method
  • Sift the flour, salt & yeast into a bowl.
  • Make a well in the middle and add the milk & butter.
  • Mix with a wooden spoon then use your hands to gather into a ball of dough. 
  • Turn onto a floured top and knead for 10-15 minutes until smooth & elastic.
  • {Alternatively you could cheat and use a stand mixer with dough hook for all of the above}.
  • Put the dough into a bowl, cover with cling film and leave to rise for 1-2 hours until doubled in size.
  • Punch the air from the dough and knead again for a couple of minutes.
  • Divide the dough in half and then again into six pieces, so you have 12 pieces altogether.
  • Roll into shape and place on a baking tray and cover with a cloth.
  • Leave to rise again for around 30 minutes.
  • In the meantime preheat oven to gas 7/425F/220C.
  • Top the rolls with the flour, poppy seeds, and cheese (or whatever you have chosen) and bake for 20 minutes until golden. They should should hollow when tapped from underneath.
  • Enjoy!

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