- 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
What you do:
- Preheat the oven to 220°C.
- Grease or line the baking tray.
- Sift the flour and salt into the mixing bowl.
- 4. 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.
Here a very interesting video on how to roll dinner rolls: https://www.youtube.com/watch?v=ktWciCa_UDg
If you have the chance to go to Italy, try to find a bakery shop (so, not in the supermarkets), and soon as you enter in, the magic begins.
Ahh! The amazing smell of fresh baked bread, the displays full of it.
Any shape, any color and flavor. And if you get closer to the counter, you’ll see the trays with pizza/focaccia to take away, and perhaps some desserts like almond biscuits, cannoli with creme patisserie..
And if there are people queuing before you, you are more then happy to wait, browsing through the counters, trying to control yourself not to buy everything.
Well, this is what I miss the most: the bakeries, the wonders that everyday they can offer, the fresh bread with a slice of mortadella and a fresh beer.
I remember my first trials of baking. A true disaster!! I thought I would never ever be able to prepare a decent bread in my life. I felt like it was a mission quite impossible…
So, I put my “baking dreams” in a corner and if asked, I would say that “I don’t like baking, really not my cup of tea” almost in disdain.
Few years later, at the College for professional Chefs in Aberdeen, I had to do my share of Bakery. Not really confident at the beginning, very skeptical and with a low profile attitude (not my style, being low profile…).
Well, once I got the basics, I could expand my knowledge and my confidence and now..not only I produce all the bread and bakery consumed in my house, but I am also able to teach bakery to others. And all started with an easy recipe, like the one above…Once I saw myself that I could do it, I could finally prepare bread, not only regular but also gluten free, vegan, you name it.
With “Confidence to cook” classes, I will guide trough all the recipes that I programmed, progressing step-by-step and YOU will be able to cook something that WASN’T “your cup of tea”. Knives skills, baking, fresh and dry pasta, sauces and puddings. Everything you need to know to start cooking.