Friday, 21 November 2008

Bread Rolls


  • 2 tablespoons (1 packet) of easy bake/fast action yeast

  • 1/2 teaspoon salt

  • 40ml olive oil

  • 3 teaspoons sugar

  • 250ml water

  • 520g strong white flour

  • 1 teaspoon lemon juice (or 1 teaspoon of 'bread improver')

  • Milk to brush over the rolls

  • Sesame, sunflower, poppy, pumpkin or other seeds to decorate the tops


  1. Mix everything except the milk and seeds together to form a stiff dough, you can use the dough setting on a bread maker to do this. If you do use a bread maker skip to step 5

  2. Leave the dough somewhere warm to rise for 30 minutes

  3. Take the dough out and kneed it for a couple of minutes until it's shrunk greatly

  4. Leave the dough somewhere warm to rise for 30 minutes

  5. Take the dough and divide it into 12 pieces (I divide it in half, then half again and then thirds)

  6. Roll each piece out and place on a greased baking tray. Look at the picture above for possible shapes

  7. Rub milk on the outside of the rolls and sprinkle seeds on top as desired

  8. Pre-heat the oven to 200 degrees and leave the dough to rise for another 30 minutes

  9. Place the bread rolls in the over for 20-30 minutes, until the crust is the colour you want it to be

Makes 12 rolls which go very well with soup.

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