45 minutes plus
Kneading, Mixing, Measuring, Baking
What you need for this recipe:
- 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
- Baking tray
- pastry brush
- weighing scales
- sieve, mixing bowl
- measuring jug
- flour dredger
- palette knife
- cooling rack
- Preheat the oven to 220°C or gas mark 8.
- Grease or line the baking tray.
- Sift the flour and salt into the mixing bowl.
- Rub in the margarine.
- Stir in the yeast.
- Make a well in the centre of the flour and add warm water.
- Work into a soft dough with your hand.
- Turn onto a lightly floured surface and knead for 5 - 10 minutes until smooth.
- Place the dough in the bowl. Cover with cling film and prove in a warm place until doubled in size.
- Turn dough onto a lightly floured surface and knead. Divide the dough into 8 equal pieces.
- Pat and roll each piece into an oval shape and place on the baking tray.
- Brush bread rolls with a little milk and sprinkle with poppy or sesame seeds, if desired.
- Bake for 10 minutes, until the rolls sound hollow when tapped on the base.
- Place on the cooling rack.
Something else to try:
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.