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Tag Archives: Buns
Sometimes making basic white rolls is a little boring, especially if you are having people round for dinner.
I decided to jazz my basic bread rolls up by turning them into a flower pattern and sprinkling with poppy and sesame seeds.
The eagle-eyed among you will probably be able to spot my decoration mistake! I’ll be honest, the idea to sprinkle came after I had made the pattern! I’m also aware that my ‘buns’ are different sizes but as it was my first attempt at a pattern I think I should be let off!
To make this bread you will need:
500g strong white organic bread flour
1 tsp salt (I like maldon)
2 tsp dried yeast
30g softened butter
75ml warmed milk
225ml warm water
It’s probably best to use your fingers for this recipe but I like to use my Kenwood chef with the dough attachment for the actual mixing (it’s cheating I know) so my method is based on what happens after the dough has been made.
Kneed the dough on a clean, floured work surface using floured hands for around 20 minutes, or until the dough is elastic and smooth. If the dough is feeling tight you can add a little more warm water to loosen.
Place the dough into a lightly floured bowl and cover with a clean damp tea towel . Set aside for 1-1½ hours in a warm place until the dough has doubled in size.
When the dough has risen, return it to a floured work surface and knock it back.
Separate and roll the mixture into 10 small balls leaving one larger ball (I only made 9 small balls but next time I will do 10 as it looks better). Flatten each ball slightly with the palm of your hand. Place the larger ball in the middle of a baking tray and position the smaller balls around, placing them close together. Cover the tray with a damp tea towel and set aside for another hour, or until the rolls have doubled in size again.
When the rolls have expanded, brush with egg wash and sprinkle with seeds if required or dust with flour if you would prefer plain rolls and transfer them to a preheated oven (220C). Bake for 8-10 minutes, or until cooked through.