20 recipes+ MAY 2017There’s nothing nicer than the smell of freshly baked bread.
Here, we show you how to make your own bread rollsBread winners
Dinner Rolls
MAKES 16 PREP 25 minutes + 1 hour
25 minutes to stand COOK 15 minutes
COST $1 each +TOP TIP Yeast needs to
be activated (frothy) before adding to flour.
- To prove dough, half-fill kitchen sink with
warm water; stand dough in a bowl in sink.
1 cup warm water
¼ cup warm milk
¼ cup light olive oil
1 tablespoon (2 x 7g sachets) dried yeast
4 cups plain flour
Pinch of salt
1 egg, lightly whisked
1 tablespoon poppy seeds
1 tablespoon salt flakes
1 Grease an oven tray. Whisk the water,
milk, oil and yeast in a heatproof jug. Place
in a warm, draught-free area for 10 minutes
or until frothy.
2 Sift flour and salt into a large bowl. Make
a well at centre. Add yeast mixture to flour;
mix to form a soft dough. Turn out onto
a lightly floured work surface; knead for
10 minutes or until smooth and elastic. Place
dough in a lightly greased bowl. Cover;
stand in a warm, draught-free area for
45 minutes or until dough doubles in size.
3 Preheat oven to 200ºC/180ºC fan-forced.
Punch down dough with fist. Turn out onto
a lightly floured work surface; knead until
smooth. Divide dough into 16 equal
quantities. Shape into balls. Place dough
balls on prepared tray. Cover with a clean
tea towel; stand in a warm, draught-free area
for 30 minutes or until doubled in size.
4 Brush tops of dough with egg. Sprinkle
half with poppy seeds and remaining half
with salt flakes. Bake for 15 minutes or until
bread rolls sound hollow when lightly
tapped. Transfer to a wire rack to cool.
+ MAKE AHEAD Although bread is
always best served on day of baking,
you can make these rolls up to a day
ahead. Store in an airtight container
in a cool, dark place.
+ DIY IDEAS Brush rolls with a little
milk instead of egg, then sprinkle with
sesame seeds, caraway seeds or
mixed dried herbs. You can use fresh
yeast instead of dried if you like- you’ll need 30g.
TIPS & TRICKS