LOCATION: Recipes >> Breads Yeast >> Rolls 22
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Rolls 22
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Sugar Bread Rolls
Makes 10 Rolls
350gr-12oz strong white bread flour
1 tsp salt
1 Tbsp caster (super-fine) sugar
150ml-1/4 pint-2/3 cup hand hot water
1 tsp dried yeast
3 egg yolks
50gr-2oz unsalted (sweet) butter, softened
6 tsp unsalted (sweet) butter, melted
50gr-2oz sugar
Sift the flour, salt and caster (super-fine) sugar into a food
processor fitted with a dough blade or an electric mixer fitted
with a dough hook. Then make a well in the centre. Dissolve the
yeast into the hand-hot water and pour into the well. Add the egg
yolks and leave for a few minutes until bubbles appear on the
surface of the liquid. Combine the ingredients for less than a
minute into a firm dough. Add the 50g/2oz of butter and knead until
smooth, for about 2-3 minutes, or 4-5 minutes if using an electric
mixer. Turn the dough out into a floured bowl, cover and leave to
rise in a warm place until it doubles in volume. Preheat the oven
to 190 C / 375 F Gas Mark 5. Turn the dough out onto a lightly-floured
work surface and divide into 10 pieces. Roll each of the pieces
into 12.5cm/5in lengths. Coil into snail shapes and place on a
lightly-greased, high-sided tray or pan measuring 30 X 20cm/12 X
8inches. Cover the tray with a loose-fitting plastic bag and leave
to rise for a second time until the dough doubles in volume, for
about 45 minutes, or up to 2 hours if conditions are not warm.
Bake for 20-25 minutes. Brush with the melted butter, sprinkle with
the sugar and allow to cool. Break up the rolls and serve. If you
like cheese, serve with Cheddar cheese.
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