Phew, it feels like forever since we talk about bread here. It’s the beginning of the year and everybody is talking about new – new plans, new you, but sometimes among all this is good to get something familiar, to maybe sooth any pain of new.
So I’m going back to basics. Bread is one of the staples I could live on. I just need fresh bread and butter. Bread rolls will do, they are even better, they are fancy. I remember that it was a simple pleasure when mom agreed to buy bread rolls. They tasted so good with strawberry jam…
Those little buns will be perfect for jam but will go well with something savoury. Soft and chewy, they will be ideal for lazy breakfast.
Simple bread rolls
Recipe adapted from James Morton – “Brilliant Bread”
- 500g strong white flour
- 20g caster sugar
- 10g salt
- 2 tsp quick yeast (7g)
- 330g milk, room-temperature
In a large bowl place flour and sugar. With your fingers rub in yeast on one side and salt on the opposite (yeast get killed in contact with salt).
Add milk and mix it until everything combines nicely.
Cover the bowl with a tea towel or cling film and let it rest for 40 minutes until it rises a little.
Knock back the dough to remove all the air.
Cover the bowl with a tea towel or cling film and let it rest for an hour until it doubles in size.
Scrape the dough and divide the dough into 12 and shape into balls.
Prove it for another hour, so they double in size.
At least 20 minutes before you plan to bake, preheat the oven to 200°C/180°C fan.
Bake for 20-25 minutes or until golden.
