• 500g Strong white bread flour
  • 7g dried yeast
  • 2 tsp salt
  • 2 tbsp milk powder
  • 1 tbsp Sugar
  • 2 tbsp Olive Oil
  • 300ml Tepid Water


  • STEP 1
    I use a Kenwood KMIX stand mixer for this. Add the flour to the bowl, put the yeast and salt on opposite sides and then add the other dry ingredients.
  • STEP 2
    Using the dough hook start the mixer on very slow and add the olive oil and water. Turn the speed up slowly to 3.5 and mix for 7-8 mins.
  • STEP 3
    Once it looks smooth and silky put it into a well-oiled bowl and cover for about 2 hrs until it has doubled in size.
  • STEP 4
    Knock back the dough by kneading the air out of it. Divide it into 8 and make round rolls. Place them on a lined baking sheet, cover and prove for 1 hr until doubled in size.
  • STEP 5
    Heat the oven to 220C/200C fan/Gas 7. Glaze with a beaten egg and sprinkle with poppy seeds. Bake for 15 – 20 mins until golden brown. Cool on a wire rack.

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