White dinner rolls

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These rolls are based on a recipe I made at the Míele Experience Centre when I went there for a breadmaking course. See Variations below for instructions for partially making in a breadmaker. Making them all by hand though is much more fun!

Ingredients

• 225ml lukewarm milk (approx)
• 15g fresh yeast
• 375g strong white bread flour (I used Waitrose Very Strong Canadian Bread Flour)
• ½ teaspoons salt
• 30g butter
• ½ egg, beaten
• A little oil
• Seeds of your choice (optional)

Method

1. Dissolve the yeast in half of the milk.
2. Meanwhile sieve the flour and salt into a bowl and rub in the butter.
3. Make a well in the centre of the flour and add the dissolved yeast.
4. Stir in with the flour and add the egg and almost all of the other half of the milk.
5. Mix to a soft, but not sticky dough and add the remaining milk if necessary.
6. Lightly flour a board or pastry mat and knead the dough for about 10 minutes until smooth and elastic - you can tell when it has been kneaded sufficiently if the dough spring back when you poke it.
7. Place the dough in a lightly oiled bowl and cover with cling film.
8. Allow to rise in a warm area until it has doubled in size.
9. Knock back the dough and return it to the bowl for a second rising.
10. When it has risen to double its size again, knock the dough back and divide into 8 pieces.
11. Shape as desired and sprinkle seeds over them, if using, first brushing them with water.
12. Leave on the baking tray in a warm place until doubled in size again.
13. Bake at 220° C (425° F - gas 7) for 15 minutes or until golden.
14. Cool on a wire rack.

Variations

If you wish to use your bread maker to do the kneading, use a 7g sachet of fast action yeast and set it to the longest dough programme.