Milk bread rolls

milk bread rolls

Although I continue baking my own bread I haven’t blogged a new bread recipe for a while now. In fact I haven’t blogged ANY recipes lately, the reason being I went away during the Easter period (Amsterdam then Italy) and, as you know, it’s really hard to get back into the swing of cooking after you have had a break. I tend to go for the tried and tested after a period of inactivity (read: holiday). It takes me a little while to get back  into “experiment” mood again. Anyway, I made these rolls today which I had never made before and they were really nice. They are out of the Brilliant Bread book by James Morton (he won one of  the Bake Off competitions a few years back). By the way, speaking of bread. My sourdough is now TWO years old. And going strong….:-)

INGREDIENTS

500 gr. strong white flour

20 gr. caster sugar

10 gr. salt

7 gr. fast action yeast

330 gr. milk at room temperature

flour (for sprinkling)

METHOD

Mix together all the ingredients and knead for 10 minutes. Cover your bowl and leave in a warm place for 40 minutes or until noticeably increased in size. Knead again, form a ball and place in a bowl. Cover and leave for a full hour or until doubled in size.

Divide the dough in 12 equal pieces , form a ball out of each piece and place them on an oiled baking tray. Cover and wait until doubled in size. Sprinkle with flour.

Bake at 230 degrees for 15 minutes.

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