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!