Feeling very Artisan – White Crusty Dinner Rolls

OK so they aren’t the most amazing of artisan breads but for my first step into the exciting world of bread making I think its a fairly good step πŸ™‚

Unfortunately I cannot take credit for this wonderful recipe that must go to the goddess of all things baked Ms. Nigella Lawson.

I also have to add that it is true what they say…nothing and I mean nothing beats the aroma of freshly baked bread in your home. πŸ™‚ I hope you guys try these they are amazingly easy…I just wish I had found the recipe much sooner.

Ingredients
500gr of plain flour (some extra may be required)
3 teaspoons of fast acting yeast
1/2 a teaspoon of salt
1tablespoon of caster sugar
375mls of milk (I used low fat)
25gr butter.
Egg wash consisting of a beaten egg and a drop of milk.

Method
Put the flour, yeast, sugar and salt into a bowl.
Put milk and butter into a pan on a low heat until butter starts to melt.
Mix the wet into the dry ingredients and mix with a wooden spoon until you have a rough dough.

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At this stage you may need to add a little flour if it is too wet or a drop of milk if too dry.
Mix with a dough hook attachment for about 5 minutes until smooth.

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Place in a greased bowl covered in clingfilm somewhere warm to rise for an hour.

At this point it should have doubled in size.

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Use your fist to punch out the air (very gratifying πŸ™‚ )

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Turn out onto a floured surface.

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Need for a minute to refresh the dough.
Line a baking tray with greased parchment. Start to tear of balls of dough somewhere between the size of a walnut and golf ball. The recipe says you should get thirty balls but I only got about 20 as I made them a bit bigger.

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Leave about a quarter inch gap between them and cover with a tea towel for half an hour.

Preheat your oven to 220.

After a half hour coat with egg wash. They should be almost touching so don’t worry

Place them in the oven for 15 mins.

Et Voila

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2 thoughts on “Feeling very Artisan – White Crusty Dinner Rolls

    • Totally agree Sasha and the rolls are just big enough for smaller kiddies hands when cooked. I tthink next time I’ll leave out the sugar. Really doesn’t need it. Hope you and yours are keeping well xx

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