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RECIPE: Breakfast Rolls
I had a hankering for rolls and came across this recipe: http://annesfood.blogspot.com/2007/02/breakfast-rolls.html
As promised, they were easy to make and came out absolutely delicious. I halved the recipe to a dozen without any problems; and if you're like me and aren't able to get fresh yeast, here's a useful conversion chart that helped me figure out how much dry active yeast to use.
Copied:
makes about 24
50 g fresh yeast
50 g butter
500 ml milk
2 tsp salt
775 g flour (regular, white)
To glaze:
1 egg
poppy seeds (optional)
Melt the butter and add the milk. Heat this mixture until tepid. (About the same temperature as your finger.) Crumble the yeast into a bowl, and add some of the liquid. Stir until yeast is dissolved, then add the rest of the liquid, the salt and the flour.
Work until you have a smooth dough that doesn't stick to the bowl. Leave to rest for 15 minutes.
Divide the dough into equal sized pieces - I weighed mine, and found 50 g to be about the right size. Roll each piece into a smooth ball. Cut a cross in the top of each one, and place on a lined baking sheet. Cover with a towel and leave to rise for about an hour.
Preheat the oven to 250°C. To glaze, beat an egg with a few drops of water, and brush the buns, using care so they don't deflate. Top with poppy seeds and sea salt if you want to. Bake for 7-8 minutes, until just lightly golden.
As promised, they were easy to make and came out absolutely delicious. I halved the recipe to a dozen without any problems; and if you're like me and aren't able to get fresh yeast, here's a useful conversion chart that helped me figure out how much dry active yeast to use.
Copied:
makes about 24
50 g fresh yeast
50 g butter
500 ml milk
2 tsp salt
775 g flour (regular, white)
To glaze:
1 egg
poppy seeds (optional)
Melt the butter and add the milk. Heat this mixture until tepid. (About the same temperature as your finger.) Crumble the yeast into a bowl, and add some of the liquid. Stir until yeast is dissolved, then add the rest of the liquid, the salt and the flour.
Work until you have a smooth dough that doesn't stick to the bowl. Leave to rest for 15 minutes.
Divide the dough into equal sized pieces - I weighed mine, and found 50 g to be about the right size. Roll each piece into a smooth ball. Cut a cross in the top of each one, and place on a lined baking sheet. Cover with a towel and leave to rise for about an hour.
Preheat the oven to 250°C. To glaze, beat an egg with a few drops of water, and brush the buns, using care so they don't deflate. Top with poppy seeds and sea salt if you want to. Bake for 7-8 minutes, until just lightly golden.