Bread rolls

  • 500g flour
  • 20g fresh yeast
  • 1 egg
  • Enough fluid (1/2 milk – 1/2 water)
  • Small lump of butter
  • Salt
  • A tablespoon of sugar

Heat some of the milk and water mixture to lukewarm and dissolve the yeast and sugar. Put the flour into a large bowl and make a well in the middle. Add the yeast and sugar mixture. Fold over some of the flour and leave to prove for an hour or so.

Add egg and the butter while kneading and add some salt. Knead for at least 15 minutes. Don’t be tempted to add too much fluid or to add flour. Knead for a while to let the dough settle before deciding to do so and make sure everything is thoroughly mixed.

Form into round or long breadrolls and put on baking tray. Allow to prove as long as you can in a warm draught free space in the house.

Heat your oven to 200°C – 220°C and bake for 15 minutes.

If you put a tray of water in the oven with the rolls you will get a softer crust. You can also glaze with egg yolk before baking to get a shiny finish.