Recipes (continued)
Bread rolls
1.Follow steps 1 - 5 from ‘Basic White Loaf’ recipe.
2.Punch down, fold sides to centre and turn the dough over. Knead lightly on a well floured surface. Cut the dough into 12 portions and roll each portion across the bench, until an even soft ball is achieved.
3.Place each portion of dough onto a baking tray lined with baking paper. Cover with plastic wrap, allow to double in size (about
Note: Eggwash is a mixture of egg yolk and tepid water used to glaze the top of uncooked bakery goods to give a shinny glaze.
4.Bake on 200°C for
Sesame Rolls
1.Follow steps 1 - 5 from ‘Basic White Loaf’ recipe.
2.Preheat oven to 220°C and grease a baking tray.
3.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface. Divide the dough into 24 equal portions and shape into round, smooth balls.
4.Place close together onto the prepared tray and brush with melted butter and sprinkle with sesame seeds.
5.Cover with plastic wrap and allow to rise in a warm place for approximately 10 minutes.
6.Bake for approximately 20 minutes. Baked rolls sound hollow when tapped with the knuckles.
Variations to this recipe:
Flat rolls can be made using this recipe. After dividing the dough into equal portions and shaping into rounds, flatten each round with a rolling pin to approximately 1.5cm thick. Place close together on prepared trays, brush with melted butter and sprinkle with sesame seeds. Cover with plastic wrap and allow to rise in a warm place
for approximately 10 minutes. Bake for approximately 20 minutes.
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