Recipe by Aaliyah's&Aaron'sMum
A must-have recipe for bread-lovers..
Top Review by acid.
Excellent rolls, very easy to make and the texture was nice and light. I followed the directions exatly as written and they were easy to follow. The only thing I will do differently the next time is to add a little water to the egg before brushing it on the rolls.
- 450 g plain flour, plus extra
- plain flour, for dusting
- 1 1⁄2 teaspoons salt
- 2 teaspoons dried yeast
- 1 teaspoon sugar
- 275 ml milk, hand-hot
- 110 g butter, at room temperature
- 1 egg, lightly beaten
Directions See How It's Made
- Sift the flour, salt, dried yeast and sugar into a bowl. Make a well in the centre and pour in the milk.
- Mix in and knead to form a smooth dough, then turn the dough onto a work surface and knead for about 10 minutes.
- Put the dough in a greased bowl, cover with clingfilm and leave it to rise in a warm place for 1-1 1/2 hours until doubled in size.
- Punch the dough down in the bowl to knock the air out, and then gradually work in the softened butter a little at a time.
- The dough will now be very sticky to work with, but just continue working on until the butter is blended in evenly.
- Turn it out onto a lightly floured work surface and shape the dough into a ball and cut the ball into 16 bits.
- Roll each ball out into a long sausage-shaped roll, and then tie each roll into a knot.
- Place each roll onto a greased baking tray and brush the top of the rolls with the beaten egg.
- Loosely cover the baking sheet with a clingfilm and leave it to rise again in a warm place for about half an hour.
- Meanwhile, pre-heat the oven to gas mark 5/375°F/190°C.
- Bake in the centre shelf of the oven for about 20 minutes or until golden brown.
- Remove from oven and transfer on to a wire rack to cool.