White dinner rolls
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!
- 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
- 1 tablespoon of poppy seeds, or seeds of your choice (optional)
- Dissolve the yeast in half of the milk.
- Meanwhile sieve the flour and salt into a bowl and rub in the butter.
- Make a well in the centre of the flour and add the dissolved yeast.
- Stir in with the flour and add the egg and almost all of the other half of the milk.
- Mix to a soft, but not sticky dough and add the remaining milk if necessary.
- 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.
- Place the dough in a lightly oiled bowl and cover with cling film.
- Allow to rise in a warm area until it has doubled in size.
- Knock back the dough and return it to the bowl for a second rising.
- When it has risen to double its size again, knock the dough back and divide into 8 pieces.
- Shape as desired and sprinkle seeds over them, if using, first brushing them with water.
- Leave on the baking tray in a warm place until doubled in size again.
- Bake at 220° C (425° F - gas 7) for 15 minutes or until golden.
- Cool on a wire rack.
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. For the Panasonic 253 breadmaker, this is French dough, for the Panasonic SD-ZB2502 automatic breadmaker. use menu option 21, French dough rise. (3 hr, 35 minutes).
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