Member recipe by yummybrittany
ServingsServes 1 - 16 Rolls
- 800g - 1lb 12oz Strong Flour
- 15g salt
- 35g - 1oz Olive Oil
- 7 g sugar
- 15g milk powder
- 2 pkts (11g each) quick acting yeast
- 500ml - 17 fl ozs of equal amounts milk/water (Luke Warm
- Add the quick action yeast and sugar to the luke warm water/milk mixture cover with cling film and place somewhere warm to activate. when ready it should have a good head of froth on top.
- Sieve together in a large bowl the flour, salt and milk powder and sprinkle over the Olive Oil.
- When the milk/water yeast mixture is ready, pour into the well in the centre of the dry ingredients and oil then mix together thoroughly to form a ball of dough.
- Knead the dough until smooth and shiny and when you press it it springs back.( I use a Kenwood with the dough attachment at this stage for about 10 - 15mins)
- Place in a floured bowl covered with cling film and put somewhere warm to rise until twice its original size. Dependent on the temperature this could take up to an hour.
- Once risen "knock back" to take out the air and then roll out the dough to about 3/4 of an inch. Cut out into rounds about 5 ins in diameter (I use a Dimpled pint pot) Put onto floured baking sheets, prick with a fork twice , dust with flour, and place somewhere warm to prove and rise to about twice their size.
- Place in a preheated oven gas 7 220c (fan assisted 200c gas 6) for 12 to 15 mins
- Once cooked (test by knocking the bottom of a roll they shouldn't be too brown on top) remove and place on a wire cooling rack and allow to cool thoroughly before slicing.