Basic Bread Rolls
Published in Breads
These may be baked for a shorter time, then open-frozen, before putting into packets, and reheated when necessary in a hot oven.
Ingredients:
- 1½ cups boiling water
- 2 scant tsp sugar
- ¾ cup oil
- 1 kg flour
- 4 scant tsp salt
- 1½ cups COLD milk and water mixed
- 40 – 50 g yeast
Preparation:
- Stir together the boiling water, salt and sugar, then add the cold milk and water and the oil. Crumble in the yeast and stir till dissolved.
- Pour the liquid into the flour, and stir to a soft, but not sticky, dough.
- Knead for a couple of minutes, then throw the dough down firmly on the counter top a couple of times.
- Place in an oiled bowl, and leave to rise until double in bulk – from about 20 minutes.
- Punch down and divide into 5 equal portions. Cover and rest for about 5 minutes.
- Pat each portion into a round, and cut each round into 12 triangles. Roll up the triangles from the wide edge towards the point.
- Place on a greased/sprayed baking tray, leaving a fair amount of space between each roll.
- Prove until doubled in size. Bake at about 190° C for about 15 – 20 minutes, until well browned.
Notes:
- To make brown rolls, substitute 500 g brown flour / Nutty Wheat / Crackley Wheat for 500 g of the white flour, and add about 2 tablespoons of molasses to the hot liquid.
Makes 60 cocktail rolls.
