I’ve got back into bread making recently and boy is it satisfying. What with jubilee weekend fast approaching and a flurry of picnics and barbecues on the cards, I thought i’d rustle up some bread rolls using this amazing flour I snapped up from Waitrose.
It makes for a really attractive seed-flecked dough.
There’s a handy recipe on the side, but I used my usual basic recipe I’ve picked up and adapted over the years.
Seeded bread rolls
500g seeded strong white bread flour
1 packet dried fast action yeast
1 tsp salt
1 tsp sugar
100 ml lukewarm milk
200 ml lukewarm water
1 tbsp olive oil
1. Put the flour, yeast, salt and sugar into a large bowl and make a well in the centre. Put the milk, water and olive oil into a jug together and then gradually add to the flour mixture, stirring until a dough forms. Don’t add all the liquid at once as you may not need it all. If you do and it’s too sticky just add a touch more flour.
2. Now knead for 10 minutes until smooth and elastic. Or be lazy like me and use the dough hook on your electric mixer on medium for 5 minutes, resting for 5 minutes and then mixing for a further 5 minutes.
3. Form the dough into a smooth ball and then pop into a large oiled bowl, cover with oiled cling film and leave to rise for 1 hour in a warm place.
4. Take the dough out, knock it back a little, then make into a sausage shape. Cut into 8 even portions (I weigh mine so they’re as similar in size as I can get them).
5. Take each wedge of dough and flatten slightly then fold into the middle to create a seam. Turn over and the other side should be smooth and pillowy. The aim is to create round rolls with a smooth top.
6. Place the rolls on an oiled baking sheet and cover with oiled cling film again, and leave to rise in a warm place for 45 minutes.
7. Preheat the oven to 220C/200C fan/gas 6. Take the cling film off and place the tray of bread rolls in, turn the temperature down to 200C/180C fan/gas 5 and cook for 15 minutes. Remove from oven, tap on the underside and if they sound hollow they’re done.
7. Cool on a wire rack, split and serve.
I think the most fitting filling for these rolls this weekend would be a quick Coronation Chicken. It couldn’t be easier, here’s my speedy recipe:
Super-quick Coronation Chicken
250g cold roast chicken chicken, chopped
50g toasted flaked almonds
100g dried apricots, chopped
150ml creme fraiche
2 tbsp Brinjal pickle
Just plonk all the ingredients in a bowl and mix thoroughly to combine. Serve with fresh crusty bread, rice or couscous with a heap of shredded lettuce and sliced cucumber for a delicious summery British lunch.
Or you could pop over to Parentdish to see how to make it into Coronation Chicken Pasties…