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.

You need:
300 ml water
500g white bread flour
5g yeast
10g salt
35g butter

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!

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5 Responses to “Soft White Rolls”

  1. John Says:

    Looking good! The road to smoothness is paved with aching arms but I can vouch for how good they tasted – the ‘Boy’ gave me a sample yesterday.


  2. Those look awesome. Great instructions and pictures.


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