Dinner rolls

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.

Ingredients:

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

Method:

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.

Cool well.

Eat fresh!