Bread Rolls

Ingredients

• Oven temp: 400 F-200C
• Sugar 1 tsp (5 g)
• Lukewarm water to knead dough (too hot will kill yeast)
• Dry yeast 1 tsp OR
• Compressed (Frozen) yeast 10 g
• Flour (Maida) 2 cups (240 g)
• Salt to taste or 1 tsp (5 g)
• Oil 1 tsp (5 g)
• A baking tray
• Egg, slightly beaten with 1 tbsp (15 g) milk and ¼ tsp salt 1
• Note: In case you do not want to use egg, use ¼ cup milk and salt mixture.

Preparation

• Follow the method for Basic White Bread till ready to shape

• 1. After the second rising, divide the dough into 8 lumps, and leave to rest 10 minutes.

• 2. Roll each flat, roll like a scroll, bring ends together and smoothen like a ball. Now form into desired shapes—round, long, plaited, etc.

• 3. Place these at least 4cm/1 ½” apart on a greased baking tray, brush with egg mixture (or milk mixture) and leave them to double in size (10-15 minutes).

• 4. Bake in the pre-heated, humidified oven for 15-20 minutes or till brown. These sound hollow on knocking on the bottom, when done. Transfer them into a plastic bag and keep sealed for 10 minutes, remove from bag and cool on a rack. This helps softening the top. If you want them crusty, just cool them on the rack.

• Note: if you want to make the dough richer, knead in milk, instead of water, or add and egg if you like.