Bread Rolls
"From a German website. Untried. Preparation time includes rising time."
photo by Chef on the coast
- Ready In:
- 1hr 32mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 675 g bread flour
- 2 teaspoons salt
- 1 (7 g) package dry yeast (2 1/4 tsp)
- 25 g unsalted butter
- 450 ml milk
- 2 tablespoons milk, extra
- 20 g poppy seeds
directions
- In a bowl combine flour, salt and dry yeast. Add soft butter and knead well.
- Add just enough lukewarm milk that smooth dough results. Knead for another 10 minutes on a working space sprinkled with flour. The dough should be soft and flexible.
- Divide into 12 equal pieces and form rolls. Put on a baking sheet lined with parchment paper. Cover with a cloth; let rise at warm temperature for about 1 hour. The rolls should be double in size.
- With a sharp knife slash the rolls once lengthwise. Brush on some cold milk and sprinkle with poppy seed, sesame seed, sunflower kernels or coarse sea salt.
- Bake at 230 C / 445 F on the middle rung for approximately 12-15 minutes until golden brown. Let cool on a wire rack.
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Reviews
-
These were so easy to make and so yummy! I topped ours with poppy seeds. The rising time was 1 1/2 hours. But then again - it has been rather cold here. Thanks for sharing! Can't wait to make them again! Made for the April 2010 Aussie/NZ recipe swap.
RECIPE SUBMITTED BY
I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse.
I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake.
My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
