Crusty White Rolls

Simple, no nonsense rolls.


520g/18.3 oz bread flour

35g/1 1/2 tablespoons butter (any type)

1 teaspoon salt

120ml/4 fl oz lukewarm milk (any type)

180ml/6 fl oz lukewarm water

7g/ 1/2 tablespoon dried instant yeast

1 teaspoon sugar


Place the lukewarm milk and water into a jug and stir in the dried yeast and sugar.


In a separate bowl mix the butter, flour and salt together.


Pour the wet ingredients into the dry and bring together to form a dough.


Knead for about ten minutes.


Pop into a bowl, cover and leave to prove in a warm place for about an hour, until doubled in size.


Knock back the dough and divide into 10 equal size pieces, roll into balls.


Place the balls of dough on a non stick baking sheet. Cover and and leave to prove for a further hour, until double in size.


Preheat your oven to 375F/190C/Gas 5.

Pop a roasting tin in the bottom of the oven half filled with water (this creates steam and gives the rolls a nice crust).


Bake your rolls for 20 minutes.





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