Preparation time is 55minutes
Cook time is 18minutes
Total time is 1hours 13minutes
Serve is for 16 people
Difficulty level: 3 out of 4
8 Ingredients
Number of servings
16
- 2teaspoons salt
- 2/3 cup whole milk
- 3teaspoons dried yeast
- 60grams unsalted butter, cut into cubes
- 2tablespoons caster sugar
- 3 whole eggs (save 1 yolk for glazing)
- 550grams strong white bread flour
- 2tablespoons poppy seeds (for sprinkling)
Nutrition per serving
781kJ / 186Cal
781 Kilojoules or 186 Calories
9% of daily energy intake*
Protein
5.9grams
Fat
5.4grams
Carbs
27.6grams
Sugars
3.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
You can shape these rolls however you prefer; an assortment of shapes looks attractive in a basket.
Method
Step 1 of 5
Bring the milk to the boil. Put 4 tbs into a small bowl and sprinkle with the yeast. Leave for 5 minutes to dissolve, stirring once. Add the butter and sugar to the remaining milk in the pan until melted. Cool to warm.
Step 2 of 5
In a bowl, lightly beat the eggs. Add the sweetened milk, salt, and dissolved yeast. Gradually stir in the flour to get a soft, slightly sticky dough. Knead on a floured surface for 5-7 minutes until elastic.
Step 3 of 5
Put in a greased bowl, cover, and leave in a warm place for 1-1 1 / 2 hours until doubled in size. Grease 2 baking sheets. Put the dough on a floured surface and knock it back. Cut into 16 pieces.
Step 4 of 5
For round rolls, roll a piece to form a smooth ball. For a knot, roll into a rope, then shape into an “8”. For a “snail”, wind into a spiral.
Step 5 of 5
Put on the baking sheets. Leave in a warm place for 30 minutes. Preheat the oven to 220°C (Gas 7). Beat the yolk with 1 tbs of water, brush the rolls, and sprinkle with poppy seeds (if using). Bake for 15-18 minutes. Serve warm.
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