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Soft Bread-Rolls
Ingredients
Whisk the following together in a large bowl:
2 cups flour, sifted
1 Tablespoon intstant yeast
1/3 cup sugar (80mls)
1 tsp fine salt
4 Tablespoons milk powder
In a seperate bowl whisk the following ingredients well then whisk it in to the dry ingredients above:
1 and 1/3 cup lukewarm milk
1/3 cup lukewarm water
7 Tablespoons melted butter
1 egg at room temperature
Method:
Preheat oven on 70 degrees to warm up. When kneading dough switch off your oven. Lightly spray cooking spray in a large bowl. Set aside. Will use this bowl to place dough in to rise.
Now add to the above batter and mix with a spatular: 2 and half cups of sifted flour. Then add in 1/4 cup sifted flour (60mls) and knead dough (remember to switch off oven) well for 15 minutes by hand. (On a cold day kneading by hand could take 20 minutes).
Dough will start off feeling sticky but as you knead, it becomes soft and just slightly tacky but not sticky
Place dough in greased bowl. Lightly spray top of dough with cooking spray. Cover with a lid or clingwrap and leave in your warm (not hot) oven to rise for 1 and a half hours till doubled in volume.
Punch down, divide in to 3 equal parts. (will get 2 dozen long rolls). Pat each part in to rounds. Follow pics above to shape in to long rolls. Make sure not to add too much flour when rolling and shaping. Very lightly dust rolling pin with flour and your work surface.
Place in greased tray. Allow to rise for 30 minutes in a warm place. Pre-heat oven on 180 degrees for 10 minutes.
Rolls should be egg-brushed with room-temperature egg. Place there and bake for 20 to 25 minutes in a hot oven. As soon as it’s baked, brush it with melted butter. (Optional). Set on a cooling rack. Use an airtight container for storage.
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