Milk rolls, burger buns, finger rolls
700g strong white bread flour
1Tablespoon salt )
2 teaspoons sugar
50g butter, diced
30g fresh yeast or 1 sachet instant yeast
400 g tepid milk ( 3 minutes in microwave)
1 jumbo egg
Seeds to sprinkle-optional
Salt water to glaze
Several greased baking sheets
1. Put the flour, salt, yeast and sugar into the TM bowl and mix 5 seconds/Speed 10
2. Add the butter and pulse a few times until the mixture looks like bread crumbs.
3. Lightly beat the egg in a jug and add warm milk. With the blades running at speed 3, add the liquid slowly through the hole in the TM lid to form a soft but not sticky dough. If the dough feels sticky add a little more flour; if there are any dry crumbs in the bowl add a little more milk.
4. Knead 3minutes Dough Setting until silky and pliable. Put dough into an oiled bowel, cover with clingfilm or tea towel and leave to rise in a warm place until doubled in size.
5. Turn out the dough on a floured surface and punch down to deflate. I amke one loaf and six small loaves or 12 bridge rolls from this quantity.
6. To make long (hot dog or finger) rolls, shape each piece into a sausage shape about 15 cm long and gently taper the ends by squeezing with your hands.
7. Place the rolls on the baking sheets with space between them to allow rising, cover with tea towel or oiled clingfilm and let rise for about 45minutes ,until double sized.
8. Uncover the dough and spray the dough with salted water.
– option – sprinkle with sesame seeds.
9. Bake for 5 minutes at 230 C Lower the oven temperature and bake another10 to 15 minutes until golden brown at 200 C
10. To keep the crusts soft: as soon as they come out of the oven ,cover the rolls with a clean tea towel and cool in a wire rack
Adapted from UK cookery book
