~ to make bread rolls ~

making bread rolls

  1. Follow the bread making instructions on the main bread page up to and including point 6.
  2. making bread rollsKnock back the dough, and knead lightly for a few minutes. then cut the dough roughly in half. Put one half to one side. Cut the other half in half again, and then again, and then again, so you wind up with 8 small pieces of dough.
  3. roll the dough pieces lightly into a short fat sausage shape. i like to cut a slash along the top, but you can roll your rolls into whatever shape you like. I rather like them to be all odd sizes, it makes them definetly home made, but if you want regular shapes you could try cutting dough circles with a cookie cutter.
  4. Then repeat with the other half of the dough – or you could, as i did here, make that half into a loaf.
  5. bread making rollsput the dough pieces on a flat baking tray to rise. You do need to give them space to grow, as they will grow, but it doesn’t matter if, once they’re grown, they’re touching each other – you can just pull them apart once they’re baked, much like storebought rolls. Cover the tray with a clean teatowel and leave it in a warm place to rise (much like the instructions for loaves) for about an hour.
  6. making bread rollsOnce risen, put into a 220*C/425*F/Gas Mark 7 oven for about 20 minutes, or until the top is brown and the bottoms sound hollow when tapped. tip onto a wire rack to cool. If you want softer tops, cover with a clean tea towel till cool, as it traps the steam and makes the crust softer.

for trouble busting, see the main bread page, or use the contact form to ask me privately. 🙂