Dinner Rolls
There is nothing quite like a really good, simple white bread roll. These ones have a lovely soft crumb and a thin crust – perfect to have for dinner or, as the Italians do, for breakfast with lots of butter and jam or cheese.
Ingredients 9
500 g strong bread flour, plus extra for dusting
1 tbsp caster sugar, superfine
7 g dried yeast, 1/4 oz or 1 sachet
1 tsp salt
375 ml water, lukewarm
40 g butter, melted and cooled
1 egg yolk, at room temperature, whisked
1 tbsp milk
poppy seeds, to sprinkle
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Method 6
Combine the , , , and in a large bowl and make a well in the centre. Combine the lukewarm and , then add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough.
Turn the dough onto a lightly floured bench top and knead for 5–8 minutes or until it is smooth and elastic and springs back when you push your finger into it.
Brush a large bowl with melted . Add the dough, turning it to coat lightly with the butter. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-forced. Line two baking trays with baking paper.
Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured bench top and knead for 2–3 minutes or until smooth and elastic. Divide the dough into 16 equal portions. Shape each portion into a ball by rolling it on the bench top and place on the lined trays, leaving about 5 cm (2 in) between them. Cover with a slightly damp tea towel (dish towel) and set aside in a warm, draught-free place for 30 minutes or until well risen.
Whisk together the and and brush over the rolls. Sprinkle with poppy or sesame seeds and bake in the preheated oven for 25–30 minutes, swapping the trays halfway through baking, or until the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool.
BakeClub's tips
These rolls are best eaten on the day they are made, however they do freeze well - seal in a freezer bag and freeze for up to 1 month.
