Crusty Dinner Rolls
This recipe is from Paul Hollywood's recipe book How to Bake.
It is my favourite recipe book. I have tried 4 recipes from this book and I will try others soon.
The rolls are crusty as the name says:-) and they are really delicious. In addition, they are easy to make.
Ingredients:
- 500g strong white bread flour, plus extra for dusting
- 8g salt
- 10g instant yeast
- 20g unsalted butter, softened
- 320ml cool water
- 4 tbs pumpkin seeds
Method:
1.Put the flour, salt and yeast into the bowl of a mixer fitted with a dough hook (don’t put the salt
directly on top of the yeast). Add the butter and three-quarters of the water and begin mixing on a
slow speed. As the dough starts to come together, slowly add the remaining water. When all the
water has been added, mix for a further 5 minutes on a medium speed. The dough should now be
soft and elastic.
2. Tip the dough into a bowl, cover with a tea towel and leave until at least doubled in
size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.
3. Line 2 baking trays with baking parchment.
4. Scrape the dough out of the bowl onto a lightly floured surface. Fold it inwards repeatedly until
all the air is knocked out and the dough is smooth. Divide into 12 pieces. Roll each one into a
ball by placing it into a cage formed by your hand and the table, and moving your hand around in
a circular motion, rotating the ball rapidly. Put the balls onto the prepared baking trays, spacing them slightly apart.
5. Let the rolls prove for about 1 hour, until the dough is at least doubled in size.
6. Heat your oven to 220˚C and put a roasting tray in the bottom to heat up.
7. Once proved, cut a cross in the top of each one with a sharp knife. Fill the roasting tray with hot water, then put your rolls into the oven.
8. Bake for 15–20 minutes, until they are golden in colour and sound hollow when tapped on the
base. Cool on a wire rack.
The rolls are crusty as the name says:-) and they are really delicious. In addition, they are easy to make.
Ingredients:
- 500g strong white bread flour, plus extra for dusting
- 8g salt
- 10g instant yeast
- 20g unsalted butter, softened
- 320ml cool water
- 4 tbs pumpkin seeds
Method:
1.Put the flour, salt and yeast into the bowl of a mixer fitted with a dough hook (don’t put the salt
directly on top of the yeast). Add the butter and three-quarters of the water and begin mixing on a
slow speed. As the dough starts to come together, slowly add the remaining water. When all the
water has been added, mix for a further 5 minutes on a medium speed. The dough should now be
soft and elastic.
2. Tip the dough into a bowl, cover with a tea towel and leave until at least doubled in
size – at least 1 hour, but it’s fine to leave it for 2 or even 3 hours.
3. Line 2 baking trays with baking parchment.
4. Scrape the dough out of the bowl onto a lightly floured surface. Fold it inwards repeatedly until
all the air is knocked out and the dough is smooth. Divide into 12 pieces. Roll each one into a
ball by placing it into a cage formed by your hand and the table, and moving your hand around in
a circular motion, rotating the ball rapidly. Put the balls onto the prepared baking trays, spacing them slightly apart.
5. Let the rolls prove for about 1 hour, until the dough is at least doubled in size.
6. Heat your oven to 220˚C and put a roasting tray in the bottom to heat up.
7. Once proved, cut a cross in the top of each one with a sharp knife. Fill the roasting tray with hot water, then put your rolls into the oven.
8. Bake for 15–20 minutes, until they are golden in colour and sound hollow when tapped on the
base. Cool on a wire rack.
