|From flour to rolls in 3 hours. Can't be any fresher than this.|
It has been a while that I have made bread of any kind. I was looking for culinary adventure and the tried and tested bread is now a yawn.
But the need of dinner rolls has changed my rhythm and now I am back to my trusty bread machine for kneading. Going back to the familiar is not the bad thing, because I have almost forgotten how heavenly freshly baked bread smells in the kitchen.
Makes 6 rolls.
225g of bread flour, less 2 tablespoons
4 tablespoons of wholemeal wheat flour
½ teaspoon fine sugar
pinch of sea salt flakes
3g instant yeast
130ml lukewarm low fat milk
25g softened unsalted butter
1 small egg
Combine all the dry ingredients in a mixing bowl.
Add butter and milk.
Knead, using a kneading machine, for 10 minutes or until the dough is elastic and not sticky.
Leave the dough to rise, 1.30 hr.
On a lightly floured surface, knead the risen dough for 2 minutes.
Make out 6 portions of dinner rolls.
Place on an oiled tray to rise, 30 minutes or until the dough doubles.
Glace the dough with egg or melted butter ( optional ).
Preheat the oven to 220C.
Bake the buns at 220C for 15 minutes.