Preparation time
over 2 hours
Cooking time
less than 10 mins
Serves
Makes 8
Hairy Bikers recipes
From The Hairy Bakers
[row]
Ingredients
- 500g/1lb 2oz unbleached strong white organic bread flour, plus extra for dusting
- 1 tsp salt
- 2 tsp dried yeast
- 30g/1oz butter or lard, softened
- 75ml/2½fl oz milk, warmed
- 225ml/8fl oz warm water
- oil, for greasing
- rice flour, for dusting
- butter, to serve
Method
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With your fingers, mix the white flour, salt and dried yeast in a bowl.
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Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs.
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Mix the warm milk with the water.
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Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.
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Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.
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Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size.
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When the dough has risen, return it to a floured work surface and knock it back.
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Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.
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Meanwhile, preheat the oven to 220C/425F/Gas 7.
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When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.
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To serve, separate the rolls and serve warm with butter.