A delicious soft bread roll, with a hint of crust, torn from the center and smothered with salted butter… the most honest and pure bliss one can experience.
Use this roll to scoop up sauces, dip into soup, side to a leafy salad, or just as is, with butter of course. If you feel motivated further, try these flavoured butters.
The recipe is straight forward, simple and easy. The total rest period is of 3 hours – which is fairly do-able, even for me! Like for all breads, timing is crucial – if you want homemade bread, you just gotta do this!
Yeast I use is: this
Serves Yields: 8-10 rolls
- 1 cup warm water
- 1 tsp instant dry yeast
- 1 tsp salt
- ½ tsp sugar
- 2 ½ cups all purpose flour + extra if needed (maida)
- milk for brushing
- Whisk 2 cups flour, yeast, sugar and salt in a large bowl
- Pour in the water slowly, mixing into a dough
- Add ½ cup more as you go
- And knead for 5 minutes until smooth
- Put into a greased bowl and cover and allow to prove for 2 hours
- Punch back the dough and knead for 5 minutes
- Cut into 8 to 10 equal balls
- Roll into balls and place on baking tray lined with parchment paper
- Cover and let rest for another hour
- Preheat the oven 220C
- Brush milk on top of each bun and bake for 20 minutes