But­ter rolls

Landscape (UK) - - In The Garden -

Makes 24

250g soft­ened un­salted but­ter, cubed, plus extra for greas­ing 200ml warm milk 6 eggs 600g strong flour 100g caster sugar sea salt 7g fast-ac­tion yeast sun­flower oil, for greas­ing Place the milk in a saucepan over a medium heat for 2 mins, un­til it bub­bles lightly. Take the pan off the heat, then beat 5 of the eggs into the milk, one at a time, us­ing a hand whisk. Mix to­gether the flour, sugar and a pinch of sea salt in a large bowl. Make a well in the mid­dle with a fist, then add the yeast to the well. Pour the milk mix­ture into the well, and stir in a fig­ure of eight mo­tion. Mix in a food pro­ces­sor for 10 mins. The dough will be very soft. On a lib­er­ally floured sur­face, knead the dough for 2 mins, then add two of the but­ter cubes and knead in. Ad­ding a cou­ple of cubes at a time, knead in all the but­ter, un­til in­te­grated. Place in a large, clean glass bowl and cover with cling film and a damp tea towel. Leave in a warm place for 2 hrs to prove. Knock the air out of the dough, then cover and place in the fridge overnight. The next day, grease a bak­ing tray with the extra but­ter. On a floured sur­face, cut the dough into 24 pieces. Shape the pieces into buns, dust­ing with flour. Ar­range on the tray, dis­tanced from each other, and cover with oiled cling film. Leave in a warm place to dou­ble in size for 1 hr. Pre­heat the oven to 200°C/gas mark 6. Beat the re­main­ing egg in a small bowl and brush it over the rolls. Bake for 15-20 mins, un­til golden.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.