Nutrition per portion
- 150ml (¼pt) milk
- 3tsp dried active yeast or 1 x 7g sachet of fast action yeast
- 1tsp caster sugar
- 100g (4oz) strong white bread flour, plus extra for dusting
- 110g (4oz) strong wholemeal bread flour
- ½tsp salt
- 25g (1oz) butter, melted and cooled
- 1 large free-range egg, beaten
- you will need
- 2 x lightly oiled baking trays
Scald the milk in a saucepan until just steaming, then remove from heat and allow to cool until lukewarm. Cream the dried active yeast with 3tbsp of cooled milk and the sugar.
Mix the flours and salt in a large bowl making a well in the middle. Stir in the yeast mixture, butter, beaten egg and two thirds or enough of the remaining milk, until you have a soft dough that comes together easily when kneaded in the bowl.
Tip onto a lightly floured work surface and knead for 10 minutes until you have a smooth, elastic dough which, when pushed into a ball, bounces back when pressed with your finger. Leave in an oiled bowl, covered with cling film for 1 to 2 hours until doubled in size; a perfect place for this is on a baking rack by a warm oven.
When risen, turn onto the surface and knead briefly for 30 seconds. Divide into 8 equal balls, keeping them covered under oiled cling film whilst you work. Shape into small round rolls by making a hole between your forefinger and thumb then pushing the ball of dough through and pinching together on the underside. Place the rolls smooth side up on the prepared baking trays and leave to rise again for about 30 minutes under oiled cling film spacing them apart so they can double in size.
Preheat the oven to 200 C,180 C fan, 400 F, gas 6. For a rustic finish dust the rolls directly with flour. Bake for 15 to 20 minutes until well risen and golden brown then place on a wire rack to cool.
Top Tip for making Wholemeal Rolls
If you are using fast action yeast, there is no need to mix the yeast with liquid so add it straight to the flour. For mini baguette rolls, shape the dough into small ovals, leave to rise for a second time then, just before baking, brush with beaten egg and make three diagonal slashes about 1cm (½in) deep.