Soft White Rolls
April 12, 2011
So as I said yesterday I made our burger baps for the BBQ on Sunday, and I am so happy I gave it a go as they turned out to be so good!
I made double just in case something went wrong, as I was doing the first batch I made a little mistake so thought it wise to make more.
I used a River Cottage recipe. This makes 6 rolls.
300 ml water
500g white bread flour
1. Mix water with flour, bring together into a rough mixture. Add yeast, salt and butter and work into a dough.
2. Knead for 5-10 mins. If it’s too sticky add a little bit more flour. As you work it the stickiness starts to disappear, then it becomes more elastic.
I thought it had all gone wrong here, the instructions are a bit vague and don’t tell you how the dough should look or how to knead but I remembered my bread making lesson with John and what we had done there.
The dough was not smooth like it was that night though, so I was worried.
3. Leave to prove in an oiled bowl for an hour and a half in a warm place.
I left mine in the sunshine, with a bag over it with air in (something I learnt from John)
4. Tip out onto a very lightly floured surface, knock back, then shape. Cut in half, then cut each half into 3 to make 6 balls of dough. Stamp out with your fingers then make it into a ball shape. Roll it around to make it into a nice smooth shape.
5. Put on a greased baking sheet, fairly widely spaced apart. Sprinkle flour on top. Leave to rise somewhere warm for 30 minutes.
6. Put in the oven – 15-20 mins at 210-215°C.
So easy! Don’t worry too much basically, this recipe is fine and everything turned out great.
In the end I actually made too many and we are eating them for lunch this week, I think they might actually be getting better as the days go on!