Dinner Rolls
Ingredients
500g strong bread or plain flour
1tsp sea salt
7g fast action yeast
40g unsalted butter
200ml semi or full fat milk
Method
1) Start by mixing your flour, salt and dried yeast in a bowl. Rub the softened butter into the flour mixture until the mixture resembles breadcrumbs. Next, warm the milk over a low heat you want it slightly above body temperature. Mix the warm milk with the water.
2) Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth.
3) Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size. When the dough has risen, return it to a floured work surface and knock it back by kneading for around 1 -2 minutes.
4) Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray. Set aside for another one hour.
5) Meanwhile, 10 minutes before you dough has finished proving, preheat the oven to 220°C/Gas 7. When the rolls have expanded transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.