Enriched bread rolls

Enriched bread rolls

How to Cook Bread
24 rolls
Peter Cassidy


Quantity Ingredient
300-350ml milk
30g butter
20g fresh yeast
1 teaspoon caster sugar
500g strong plain flour, plus extra to dust
2 teaspoons salt
2 eggs
oil, to grease


  1. Put the milk in a small saucepan and bring to scalding point over a medium heat. Remove from the heat, transfer 2 tbsp to a small bowl and set aside to cool to tepid, about 38ºC. Cut the butter into small dice and add to the remaining milk in the pan. Leave to melt and cool to tepid.
  2. Add the yeast and sugar to the cooled milk in the bowl and stir until dissolved.
  3. Put the flour and salt into a large bowl.
  4. Lightly beat 1 egg in a bowl, then add to the flour along with the dissolved yeast and at least three quarters of the milk and butter mixture (use some of it to swill out any remaining yeast in its bowl). Use a cutlery knife to distribute the liquid evenly and bring the ingredients together into a dough. Add more milk and butter if necessary to create a soft, slightly tacky dough.
  5. When the dough is starting to form, use your hands to bring it together. Transfer to a very lightly floured surface and knead for 5–8 minutes until smooth and elastic.
  6. Put the dough into a large, very lightly oiled bowl, cover with lightly oiled cling film and leave to rise in a warm place until doubled in size, about 1 hour.
  7. Transfer the risen dough to the work surface and knock it back, kneading it for 2–3 minutes.
  8. Divide the dough into equal-sized pieces, each 35–45g, or 50–55g for baps. Shape into rolls and place on a lightly greased large baking sheet. Cover loosely with lightly oiled cling film and leave the rolls to prove in a warm place for 10–15 minutes. Meanwhile, heat the oven to 200°C. Beat the other egg with a fork, then sieve it.
  9. To check the dough has proved enough, lightly press it in one corner with your finger; it should leave only a little indentation. Brush the rolls with beaten egg and bake in the top third of the oven for 10–15 minutes until golden.
  10. Transfer the rolls to a wire rack; they should feel light and sound hollow when tapped on the underside. If not, return to the oven for a further 3–5 minutes. Leave to cool on a wire rack; for softer rolls, keep covered with a tea towel as they cool.


  • To make a crown, shape as for plain rolls and cut a cross in the top before proving.

    To make pawnbroker rolls, divide the small ball of dough into 3 equal pieces. Form each piece into a ball and place next to each other on the baking sheet to make a triangle.

    To make a catherine wheel, shape the small ball of dough into a sausage about 15cm long. Coil the dough round from the centre, forming a catherine wheel.

    To make a knot, shape the small ball of dough into a sausage about 15cm long. Carefully, without stretching, tie the dough into a knot. Try to hide the ends under the knot.

    To make pointed rolls, carefully roll opposite ends of the small ball between your hand and the table into tapered points. The points of dough can be gently twisted.

    To make baps, shape as for plain rolls, but flatten the tops even more.
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