Soft Bread Rolls

I’ve been having good successes with bread for a while now but I usually stick to the same recipe because it works and makes excellent bread.  However, while excellent, I was after a bread roll with a soft crust instead of a nice crusty one.  While sometimes a crusty bread roll is exactly what you need at others you really need something easy to bite, for example a bun to go round a burger.  I had thought I was going to have to find a completely new recipe to get this softness in my rolls.  Luckily I stumbled upon a tip that was so ridiculously simple it was brilliant.  Brush the bread rolls with melted butter when they come out of the oven.  So simple and it works! 

I changed the recipe from my usual a little bit as I’ve been experimenting with a few different things with my bread recently I find using milk instead of water makes a very nice bread and the top comes out slightly darker.  On a crusty loaf it seems to make a delicious chewy blistered crust with nice flavour.  But essentially this is the same as my regular bread and a doddle to make. 

Makes 6 small rolls, 4 large

250g strong bread flour
4g fast action yeast
1 tsp salt
1 tsp sugar
150ml milk, warm
2 tbsp olive oil
a little melted butter

– Mix together the flour, yeast, salt and sugar in a medium sized bowl. 
– Make a well in the centre and add the milk and oil. 
– Mix until it forms a dough then turn out onto a floured worksurface and knead for about 10 minutes until smooth and soft. 
– Lightly oil a bowl using your hands and then continue to knead the dough with your oil  hands until the oil is worked in. 
– Put the dough in the oiled bowl and move around so it’s covered in oil. 
– Place in a warm place to rise for about an hour or until doubled in size. *
– Knock down the dough and knead it for a minute. 
– Divide the dough into the portions you want and shape into round balls by pinching the bottom sides together until you have a smooth top. 
– Place on a baking tray and gently flatten a little with the heel of your hand. 
– Repeat for each ball of dough. 
– Leave to rise in a warm place for at least 30 minutes until the dough has roughly doubled again. 
– Bake for 10 minutes at gas mark 7. 
– Remove from the oven and immediately brush the tops generously with melted butter. 
– Allow to stand for 5-10 minutes before serving. 

* I’ve started to rise bread in front of the fire now that it’s getting frosty.  I place it on the hearth with a glass bowl over the top to keep out the drafts.  Seems to work very well!

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