Homemade Bread rolls
You will need
1kg white bread flour
(or 500gm wholemeal bread flour and 500gm white bread flour, sifted)
2 teaspoons salt
2 sachets easy blend dried yeast
2 tablespoons sunflower oil
550-600 ml lukewarm water
extra flour, for dusting
extra oil, for brushing
currants
(makes 16 rolls)
How to make them
- Mix the flours a large bowl with the salt and yeast. Make a large well in the centre. Spoon in the oil and pour in almost all the water.
- Mix the oil and water with a large wooden spoon until the dough is soft, but not sticky. If it's too dry, add a little more water.
- Turn the dough on a lightly floured surface to knead. Rub it backwards and forwards with too hands in a scrubbing motion.
- Shape the dough into a ball and give it a quarter turn in one direction. Start the kneading again.
- Keep kneading and turning for 8 to 10 minutes until you have a smooth, springy dough. Put it back in the mixing bowl.
- Tear off a large sheet of microwave quality clingfilm to cover the bowl, then cover the bowl with it, oiled side down.
- Leave the dough in a warm place for at least an hour until it has doubled in size and feels spongy.
- Punch the dough down. Knead and turn again as you did before, but only for a minute or two.
- Cut the dough into 16 pieces. Use some to make cottage rolls, following th4e instructions at the top of the page.
- Now try following the instructions to make hedgehog rolls. Preheat the oven to 200oC.
- Leave the rolls to double in size on a lightly oiled baking sheet. Cover with the clingfilm, but remove it for baking.
- Bake for 12 to 15 minutes near the top of the oven until golden. Remove with oven gloves. Cool on a wire rack.
Cottage rolls
Pull a quarter off each piece and roll both bits into balls.
Press the smaller on top and make a whole through the middle with the handle of a wooden spoon.
Hedgehogs
Shape the dough into balls. Pull one end out to make a snout. Stick currants on for eyes.
Use small scissors to snip the top into peaks.
