Flour-topped Rolls

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Bread Recipe = Flour-topped Rolls - Makes 12

Ingredients:
200 ml milk
100 ml water
5 ml sugar
7 ml dried yeast
500 ml cake flour
500 ml white flour
5 ml salt
50 ml soft butter

Method:
Scald milk with water and leave until lukewarm. Sprinkle in the sugar and yeast, stir, then cover and leave until frothy. Sift flours and salt into a large bowl. Rub in butter. Pour yeast mixture into the centre, mix and then knead very well until smooth and pliable, adding a little extra warm water if necessary. Return to bowl, brush top with oil, then cover with a cloth and leave to rise in a warm place for 1 hour 30 minutes to 2 hours, until doubled.

Punch down, knead briefly, and divide into 2 pieces. Flatten between the palms of the hands into rounds, then using a rolling pin roll lightly into ovals and place on a baking sheet dusted with flour. With your thumb make a deep dent in the centre of each then leave to rise for about 25 minutes, preferably in the warming drawer below the preheated oven. Just before baking, brush with milk and, using a sieve, sift a little flour evenly over the tops. Bake in centre of oven at 220 °C for 10 minutes.