Hello, Head Chef here!
I thought it was high time for another bread recipe as bread is one of my favourite things to make.
I have always struggled to get my rolls just right, and so I decided to look around for a new recipe last weekend. I found this recipe on Cuisinefiend and it worked really well so I thought it would be rude not to share on the blog!
If you are wondering why some have flour and some don't, all I can say is that I have a very fussy daughter!
The only thing that I would do differently next time is add a little less sugar, as they were ever so slightly too sweet for us. Also, it might seem strange seeing sponge in the method for bread, but I found it to be a little like making a starter for a sourdough.
Makes 9
Ingredients:
For the Sponge:
1½ tbsp. Cornflour
525g Strong Bread Flour
15g Fresh Yeast or 2 tsp Fast Action
450ml Warm Water
For the Dough:
Sponge, as Above
50ml Water
15ml Milk
75g Butter
2 tbsp. Cornflour
275g Strong Bread Flour
50g Caster Sugar
2½ tsp salt
Method:
1. Mix all the sponge ingredients to a sticky dough in a large bowl, cover with cling film and leave in a warm place for an hour.
2. Heat up the milk and water to the boiling point, mix in the butter and leave to cool down a bit. Mix the flours with the salt and sugar, add the sponge and the butter/milk mixture and stir to a dough, if possible in a standing mixer with the dough hook attachment. Knead for quite a long time until it comes away from the side of the bowl.
3. Leave to prove in the bowl for 15 mins, then turn out and divide into 9 pieces, about 160g each. Shape each piece into a ball, dip or roll in flour, place on a baking sheet lined with parchment (you’ll need at least two sheets), cover with a tea towel and leave to rise for about 40 – 60 minutes.
4. Preheat the oven to 200C/400F/gas 6. Bake the baps for 20 minutes, until lightly browned.
These are the best rolls that I have ever made, so I am looking forward to seeing your attempts when you tag @rousties.
Until next time,
Head Chef x
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