Most of us eat bread everyday or at least a few times a week. To me it is sometimes a comfort food to have it toasted with coconut jam. But other times I want bread with soup especially during lunch or dinner time. This recipe was passed to me from a friend who lives in the United Kingdom. I have made little changes as I didn’t want the bread to be sweet.
It is an easy recipe except that you have to plan ahead as you need to proof it 3 times, but remember there is no kneading. So that is the bonus in making these rolls.
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Ingredients
500g plain flour
8g instant yeast
320 ml warm milk
1 tsp salt
50g butter
1 egg
1 tbsp sugar
Extra flour for sprinkling on board
Extra sugar for sprinkling on baked bread
Extra Butter to brush on bread after baking
- First process
Warm the milk slightly. Add the sugar and yeast. Keep aside for 10 mins to 15 minutes. It will be frothy.
- Mixing
Add all the flour, butter, egg and salt to a cake mixer and using the dough hook, blend at low speed for 2 mins.
Add the milk with the yeast mixture and using medium speed, mix for 10 minutes. - Proofing
Remove bowl from mixer, the dough would be soft but very sticky. Using a spatula, form to a ball in the bowl. Cover and proof at room temperature for 1 hour
After 1 hour, the dough would have risen significantly. Using a spatula, push the dough down and form to a ball. Proof for another 30 minutes.
After 30 mins, remove dough from bowl, lay on a floured board, if its still sticky, knead with some flour. Form into small balls to your preferred size. Mine is about 70g each. Place in a baking dish, leave some space in between as there will be a another rise. Cover the baking dish with a tea towel. Leave to rise again for another 30 mins. - Baking
Bake in a preheated oven at 175C for 30 mins or evenly browned.
- After Baking
Brush with butter and/or sprinkle with golden castor sugar if desired.
If serving for dinner or lunch, do leave out the sugar.
The dinner rolls are crisp on top but soft and fluffy inside.
This recipe calls for not much kneading. But if you are not using a cake mixer, do not worry as you may use the spatula to mix the ingredients well. Then continue as per the method stated above. Everything can be done in 1 large mixing bowl. Since I was being a little lazy, I opted for the cake mixer to do the mixing! For this recipe you will get about 15 square rolls, the size was 9 cm each. Leftovers can be frozen.
Notes
- You can substitute the flour for bread flour, wholewheat flour etc
- You can add some seeds or nuts if you want extra texture.
- You may add fillings but make sure, the dough is not too sticky
- If you add more sugar to the dough, it becomes sweet buns.
- You may leave out the egg, but add a little extra milk or just water.
- You may reduce the salt if using salted butter.
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