Serve it with our Boston Butt and Pickled Red Onion recipes.
Ingredients 11
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Method 9
Place the in a small bowl with the and . Set aside.
Warm the in a small saucepan over low heat, add the and and heat until melted.
Place the in the bowl of a stand mixer fitted with the dough hook, then add the , the activated yeast, and the and mixture. Mix on medium speed until combined.
Cover the bowl with a damp tea (dish) towel and set aside in a warm place for 10 minutes to rest.
Turn the dough out onto a floured surface and knead for a few minutes, then shape into a ball.
Brush a large bowl with a little bit of , place the ball in the bowl and cover with the tea towel. Set aside in a warm spot for about 2–3 hours, or until it has doubled in size.
Preheat the oven to 180°C (360°F). Brush the inside of two round 27 cm (10¾ in) baking tins with the melted . On a floured surface, roll the dough into a rectangle.
Cut the rectangle into 4 long strips, then cut each strip into 8 portions, giving you 32 portions. Roll each portion into a ball and place 16 balls into each tin. Brush the balls with the , cover with the tea towel and set aside for 30 minutes to prove.
Bake the dough for 35–40 minutes or until golden, then set aside to cool slightly.