Soft Bread Rolls

By tulawdog

Ingredients

• 175 ml Milk
• 55 g Butter
• 175 ml Hot Water
• 2 Tablespoons Sugar
• 1 Teaspoon Salt
• 600 g Plain Flour (not strong bread flour)
• 1 Heaped Tablespoon Instant Yeast (2 x 7g sachets)
• 1 Beaten Egg mixed with a good pinch of salt to glaze

Preparation

Step 1

Preheat the oven to 70°c (155°f) no, it’s not very hot at all! It’s just for proving
Butter a deep baking pan – 9″ x 13″ approximately – I line mine with non stick foil
Put the milk and butter in a measuring jug. Melt in microwave for a 1½ minutes.
Add the sugar and salt to the hot milk and butter, stir well, and add to the stand mixer bowl.
Measure 175ml of very hot water in the jug (nearly too hot for your hand)
Add the hot water to the mixer bowl.
Add about half the flour and let it mix with the dough hook for 1 minute.
Add the yeast, mix a little, then add the rest of the flour.
Allow the dough to knead for 5 minutes, scraping the dough down into the bowl if necessary.
Scrape the soft dough into the centre and cover with cling film (or a hotel shower cap)
Allow to prove for 5 minutes.
Rub a little oil onto a clean worktop and tip the dough on to it.
Cut the dough into quarters, then each quarter into 3 to give you 12.
Roll into balls and place in the greased pan.
Brush with a beaten egg mixed with a pinch of salt.*
Place the pan in the 70°c oven for 20 minutes or until the buns have risen to the top of the pan.
Turn the oven to 180°c/350°f (whilst the tray is still in there) and bake for another 15-18** minutes.
Take the buns out when golden brown.
Best eaten straight away. They keep until next day in a sealed container or you can freeze them.