Soft white herby rolls

Soft white herby rolls

By
From
How to Cook Bread
Makes
12-15
Photographer
Peter Cassidy

An excellent accompaniment to soups, these are also ideal picnic sandwich baps. For a pronounced herby flavour you will need at least 4 tbsp of chopped herbs; use less if you prefer a more subtle taste.

Ingredients

Quantity Ingredient
300ml milk
450g strong white flour, plus extra to dust
50g cornflour
2 teaspoons salt
30g butter
20g fresh yeast
1 teaspoon caster sugar
1 egg
oil, to grease
few soft herb sprigs, such as basil, parsley or coriander

Method

  1. Pour the milk into a small saucepan and bring to scalding point over a medium heat, then remove from the heat and cool to tepid, about 38°C.
  2. Sift the flour, cornflour and salt into a large bowl. Cut the butter into small pieces and rub it into the flour using your fingertips. In a small bowl, dissolve the yeast with a little of the tepid milk and the sugar.
  3. Break the egg into a small bowl and beat using a fork to break it up. Pour into the flour with the yeast mixture. Swill the yeast bowl out with milk to make sure it all goes into the dough and then add enough of the remaining milk to make a soft but not sticky dough.
  4. Knead the dough for 5–8 minutes until elastic and smooth. Put into a lightly oiled bowl and cover with lightly oiled cling film. Leave to rise in a warm place until doubled in size, about 1 hour.
  5. When risen, knock the dough back for a few minutes and tear some herbs over it, about 4 tbsp. Knead just to distribute the herbs through the dough, then divide the dough into 12–15 even pieces and shape each into a flattish oval.
  6. Place on 2 lightly floured baking sheets, cover with lightly oiled cling film and leave to prove until nearly doubled in size, and if you lightly press a roll with your finger, it leaves only a small indentation. Meanwhile, heat the oven to 200°C.
  7. Sift a little flour over the rolls and bake in the oven for 20 minutes, or until light golden and they feel light for their size. Remove from the oven, transfer to a wire rack and cover with a clean tea towel to soften their crust as they cool.
Tags:
bread
Leiths
baking
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