Everyday Bread Rolls

This makes 12 simple but very versatile rolls.

Recipe By: Nuko@York (https://cookbuzz.com/kitchen/122)
Makes 12 Cook: 120 min

Ingredients

Strong flour 300g
Granulated sugar 30g
Salt 1/2 tsp
Butter 15g
Easy Yeast 7g
Milk 200ml

Method

1
Warm the milk in a microwave for 30 seconds.
2
Put all the ingredients including the milk in a bowl and stir until smooth.
3
Cover with cling film. In a deep pan, put hot water about 2cm deep and place the covered bowl inside. Put the lid on and allow to prove for 1 hour.
4
The dough should now be doubled in size. Remove from the bowl and put the dough onto a dusted surface. Cut into 12.
5
Roll into smooth round balls with a neat top surface. Place onto a baking sheet on a baking tray.
6
Cover the tray with cling film and leave aside for another hour for the second proving.
7
The dough should now be 1.5 times the size. Put in a preheated oven 180C and bake for 15 minutes.
8
During the baking, you can turn the rolls around to get an even colour.

Tips & Note

The cling film covering the bowl should be just enough to cover it, it shouldn't get wet.
At the end of 2, you could add raisins or dried fruit. Or, try using 100g of plain flour with 200g strong flour for a different result. Or, you could brush with beaten egg or milk to give a shiny finish.
If you turn the oven down to 150C after putting in the rolls, they would be more white rolls than golden coloured.

Everyday Bread Rolls

This makes 12 simple but very versatile rolls.

Recipe By: Nuko@York (https://cookbuzz.com/kitchen/122)

Makes 12

Cook: 120 min

Ingredients

Strong flour 300g
Granulated sugar 30g
Salt 1/2 tsp
Butter 15g
Easy Yeast 7g
Milk 200ml

Everyday Bread Rolls

Recipe ID :449 Posted on 03 MAY 2015

Makes 12

Cook 120min
views 693
printed 134

saved 3

This makes 12 simple but very versatile rolls.

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Ingredients

Print Ingredients Email Ingredients
300g
30g
1/2 tsp
15g
7g
200ml

Method

Cook
2h
1
Warm the milk in a microwave for 30 seconds.
2
Put all the ingredients including the milk in a bowl and stir until smooth.
3
Cover with cling film. In a deep pan, put hot water about 2cm deep and place the covered bowl inside. Put the lid on and allow to prove for 1 hour.
4
The dough should now be doubled in size. Remove from the bowl and put the dough onto a dusted surface. Cut into 12.
5
Roll into smooth round balls with a neat top surface. Place onto a baking sheet on a baking tray.
6
Cover the tray with cling film and leave aside for another hour for the second proving.
7
The dough should now be 1.5 times the size. Put in a preheated oven 180C and bake for 15 minutes.
8
During the baking, you can turn the rolls around to get an even colour.

Tips & Note

The cling film covering the bowl should be just enough to cover it, it shouldn't get wet.
At the end of 2, you could add raisins or dried fruit. Or, try using 100g of plain flour with 200g strong flour for a different result. Or, you could brush with beaten egg or milk to give a shiny finish.
If you turn the oven down to 150C after putting in the rolls, they would be more white rolls than golden coloured.

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Nuko@York
I’ve got 15 recipes!

NUKO@YORK
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These are so simple and tasty when you make them at home!
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I made a Toyama region, Japan local recipe using smoked mackerel this time.
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