Bread Rolls

Ingredients

450 grams plain flour
15 grams salt
15 grams live yeast
10 grams sugar
250 ml cold water
beaten egg (optional) to glaze

Preparation

1
Put the flour and sugar into the bowl or basin.
2
In another bowl mix the salt and yeast with the cold water (about 10C/50F).
3
Pour the liquid into the flour a little at a time mixing with your hand until the ingre dients are well blended.
4
Cover the bowl with a cloth or baking tin and leave in a warm place (about 24C/75F) to rise.
5
This will take about 2 hours.
6
Knock back.the dough by punching it with the heel of your hand 2 or 3 times (not more); this will release the gases.
7
Turn the dough onto a marble or wooden surface. Using a sharp knife divide the dough into even pieces of the size you require.
8
Shape into rounds or pull into long rolls and arrange them on a baking sheet.
9
Leave in a warm draughtfree place for the bread to prove (rise again).
10
This will take about 30 minutes.
11
Meanwhile preheat the oven to 240C/475F/Gas 9.
12
Baking:just before putting the rolls in the oven brush them with beaten egg then make small slashes in the top of each roll.
13
Either use a razor blade (set in a cork so that you do not cut yourself) or make the marks with the points of a pair of kitchen scissors.
14
The oven must be very hot.
15
A few small tins full of water placed in the bottom of the oven will give off enough steam to bake the bread properly.
16
Bake the rolls for about 12 minutes.
17
When you take them out of the oven brush each one with a very slightly moistened brush to give the rolls a shiny finish.
18
Wrap the rolls in the foil and put them in the freezer as soon as they are cold; they will still taste freshlybaked if you use them within a few days.
19
It is essential to warm them in a fairly hot oven (190C/375F/Gas 5) for about 5 minutes.
20
By doing this you can have fresh bread every day without having to bake it daily.
21
Makes 15 to 20 rolls

Tools

 



Yield:

15.0 servings

Added:

December 13, 2009

Creator:

Anonymous

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