This recipe is slightly adapted from a recipe link posted by @Yorky in another thread (here): hot-dog-bread-rolls-recipe. I cut the sugar right down but otherwise more or less followed the recipe. The result was good! Very fluffy rolls which kept well for several days. They were a little crumbly so perhaps more fat could be added? I'd add a tbsp of olive oil perhaps. But really they are very good!
Ingredients*
450 g (16 oz) strong white flour
200 ml (7 fl oz) lukewarm water
1 tsp sugar
25 g (1 oz) butter, melted
2 eggs
7 g dried yeast
9 g salt
*see here for U.S. measures, kindly provided by @medtran49.
Method
Ingredients*
450 g (16 oz) strong white flour
200 ml (7 fl oz) lukewarm water
1 tsp sugar
25 g (1 oz) butter, melted
2 eggs
7 g dried yeast
9 g salt
*see here for U.S. measures, kindly provided by @medtran49.
Method
- Put the sugar and yeast into the water, mix well and leave for 10 minutes for the yeast to activate. Break one egg into a bowl.
- Separate the second egg into yolk and white. Add the yolk to the first egg and add 4 tbsp of water to the egg white. Beat both items separately.
- Sift the flour into a bowl, add the salt and mix. Make a well in the centre and add the yeast/water, the melted butter and the egg and egg white mixtures. Mix to a soft and slightly sticky dough.
- Turn the dough out onto a well floured surface. Knead well for 10 minutes, sprinkling the surface with flour from time to time if the dough starts to stick.
- Make the dough into a ball and place in a lightly greased bowl. Cover and place in a warm place until the dough has doubled in size.
- Turn the dough out onto a lightly floured surface. Knock the dough back and cut into 8 pieces.
- Flour your hands and shape each piece into a ball.
- Take a ball of dough and stretch/ roll it out to about 5" x 3" (12cm x 7cm).
- Fold the dough in thirds longways, place the seam on the bottom and tuck the ends under to create the roll shape. Repeat with the remaining balls of dough.
- Place the dough rolls on a lightly-greased baking sheet about ½" (1 cm) apart. Cover and leave in a warm place for about an hour or until the dough has puffed up and the rolls are just touching.
- Brush the tops of the rolls lightly with the egg white/water mixture.*
- Bake at 175°C/350°F fan oven, 190°C/375°F normal oven for 12-15 minutes until golden brown. Place on a wire rack to cool.
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