Freshly baked

Bread rolls from scratch

Recipes+ - - Contents -

Din­ner Rolls

MAKES 16 PREP 25 min­utes + 1 hour 25 min­utes to stand COOK 15 min­utes COST $1 each +TOP TIP Yeast needs to be ac­ti­vated (frothy) be­fore adding to flour. + To prove dough, half-fill kitchen sink with warm wa­ter; stand dough in a bowl in sink.

1 cup warm wa­ter

¼ cup warm milk

¼ cup light olive oil

1 ta­ble­spoon (2 x 7g sa­chets) dried yeast 4 cups plain flour

Pinch of salt

1 egg, lightly whisked

1 ta­ble­spoon poppy seeds

1 ta­ble­spoon salt flakes

1 Grease an oven tray. Whisk the wa­ter, milk, oil and yeast in a heat­proof jug. Place in a warm, draught-free area for 10 min­utes or un­til frothy.

2 Sift flour and salt into a large bowl. Make a well at cen­tre. Add yeast mix­ture to flour; mix to form a soft dough. Turn out onto a lightly floured work sur­face; knead for 10 min­utes or un­til smooth and elas­tic. Place dough in a lightly greased bowl. Cover; stand in a warm, draught-free area for 45 min­utes or un­til dough dou­bles in size.

3 Pre­heat oven to 200ºC/180ºC fan-forced. Punch down dough with fist. Turn out onto a lightly floured work sur­face; knead un­til smooth. Divide dough into 16 equal quan­ti­ties. Shape into balls. Place dough balls on pre­pared tray. Cover with a clean tea towel; stand in a warm, draught-free area for 30 min­utes or un­til dou­bled in size.

4 Brush tops of dough with egg. Sprin­kle half with poppy seeds and re­main­ing half with salt flakes. Bake for 15 min­utes or un­til bread rolls sound hol­low when lightly tapped. Trans­fer to a wire rack to cool.

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