Origin: “Moje wypieki”
Serves: 7 standard size bread rolls, each at about 80 g after baking
- 1.5 tsp salt
- 400 g strong white bread flour
- 7 g fast action dried yeast
- 120 ml warm milk
- 175 g lukewarm water (from the tap)
Take a large mixing bowl and add all the ingredients in the listed order (direct contact of the yeast with the salt will deactivate the yeast). Mix everything well until all ingredients are combined into a lump of dough. Transfer the dough on to a floured worktop and kneed it for at least 10 minutes, until it’s smooth and springy, sprinkling the worktop with flour when necessary.
Using a tablespoon or two of cooking oil grease the mixing bowl from the inside, to prevent the rising dough from sticking to the bowl. Transfer the kneaded dough to the greased bowl, cover with cling film and set aside for about 1.5-2 hours. Within that time the dough should double in size.
Take some cooking oil and spread it on the work surface. Take the dough out of the bowl onto the worktop and knock it down with a fist a couple of times, until the air escapes. Divide the dough to 7 equal pieces (each piece at about 90-96 g) and roll each piece into a ball. Lay the rolls on a floured baking sheet making sure they are wide apart, about 7-10 cm. Dust rolls with some flour. Leave them to rise for about 35 minutes. Using the blunt edge of a knife (or a bamboo skewer) make a parting in the middle of each roll, you need to press the knife quite deep, almost to the baking tray. Leave bread rolls to rise for another 10 minutes.
Heat up the oven to 230C and bake the rolls for about 13-15 minutes, until golden brown. You need to watch them as they can burn quite quickly. You may want to put a heat proof dish filled with water at the bottom of the oven to make steam. I don’t do that as I don’t see much difference. Lay the baked rolls on a cooling rack and leave them there to cool down completely.
Those will keep fresh for about 3 days, but can be frozen once cooled.