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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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How gorgeous and perfectly moist on the inside, crispy on the out, do these look?! Thanks for linking up to #tastytuesdays