Bread Rolls Recipe

• 1 1/2 lb Strong white flour
• 1 tsp Sugar
• 1 tsp Salt
• 1 ounce Yeast - fresh
• 1/2 pt Tepid, (hot) water
• 1/4 pt Tepid, (hot) lowfat milk
• 1 x Egg, (to glaze) Sesame or possibly poppy seeds, (optional)

1. Sift together flour and salt into a large bowl.
2. Dissolve yeast in 3floz of hot water, stir in half the sugar.
3. Allow to stand in a hot place till bubbles appear (approximately 15 min).
4. Add in remaining liquid to the yeast mix.
5. Pour the liquid gradually into a well in the flour and blend together to create a soft dough incorporating all the dry ingredients.
6. Knead the dough for approximately 10 min till smooth (to stretch the gluten).
7. Place in a large clean bowl and cover with clingfilm or possibly a tea towel and leave in a hot place till it doubles in size
8. (approximately 45 min).
9. Punch the dough to knock the air out of the dough.
10. Knead lightly for 1 minute.
11. Divide the mix into 20 pcs and shape - eg plaits, balls etc.
12. Place on a non-stick baking tray and allow to double in size in a hot place, covered with cling film or possibly a tea towel.
13. Lightly glaze the rolls and place immediately on the middle shelf of the oven.
14. Cook for approximately 10 min, re-glaze and sprinkle with seeds.
15. Place in the oven for a further 5-10 min.
16. Test to see if the rolls are ready: make sure they are golden on top.
17. When tapped on the base of the roll it should sound hollow.
18. NOTES : Makes approximately 20 METHOD

white flour, sugar, salt, yeast, tepid, tepid, egg

Taken from cookeatshare.com/recipes/bread-rolls-91641 (may not work)