Basic white rolls
- makes 8
- Prep time
- Over 2 hours
- Cooking time
- less then 10 minutes
- 500g / 1lb 2oz unbleached strong white organic bread flour, plus extra for dusting
- 1 tsp salt
- 2 tsp dried yeast
- 30g / 1oz butter or lard, softened
- 75ml / 2?fl oz milk, warmed
- 225ml / 8fl oz warm water
- oil, for greasing
- rice flour, for dusting
- butter, to serve
With your fingers, mix the white flour, salt and dried yeast in a bowl.
Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs.
Mix the warm milk with the water.
Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.
Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.
Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1? hours in a warm place until the dough has doubled in size.
Meanwhile, preheat the oven to 220C/425F/Gas 7.
When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.
To serve, separate the rolls and serve warm with butter.