Dinner Rolls

Dinner Rolls

Ingredients

Ingredients

300g strong white flour
½ x 5ml spoon salt
15g margarine
1 sachet quick acting yeast (7g)
200ml warm water
Milk for glazing
A few spoon poppy / sesame seeds, optional

Equipment

Baking tray
pastry brush
weighing scales
sieve, mixing bowl
measuring jug
flour dredger
palette knife
cooling rack

Summary

 

Skill level: Level 2
Preparation time: 45 minutes
Makes: 8

1. Preheat the oven to 220°C or gas mark 8.
2. Grease or line the baking tray.
3. Sift the flour and salt into the mixing bowl.
4. Rub in the margarine.
5. Stir in the yeast.
6. Make a well in the centre of the flour and add warm water.
7. Work into a soft dough with your hand.
8. Turn onto a lightly floured surface and knead for 5 – 10 minutes until smooth.
9. Place the dough in the bowl. Cover with cling film and prove in a warm place until doubled in size.
10. Turn dough onto a lightly floured surface and knead. Divide the dough into 8 equal pieces.
11. Pat and roll each piece into an oval shape and place on the baking tray.
12. Brush bread rolls with a little milk and sprinkle with poppy or sesame seeds, if desired.
13. Bake for 10 minutes, until the rolls sound hollow when tapped on the base.
14. Place on the cooling rack.

Vary the toppings on the rolls, but be aware of allergies students may have. You can add herbs to the bread dough. You may need to add a little more liquid, if you use wholemeal flour.

Provided by Grain Chain