- 250g Malthouse Flour
- 250g Strong White Bead Flour
- 320g Water (blood temperature*)
- 30g Unsalted Butter
- 7g packet of Bread Yeast
- 7g Salt
- Olive Oil for kneading
Combining a tried & trusted Paul Hollywood method of kneading with Olive Oil, and some Richard Bertinet ‘slap it on the table’ Parisian kneading to get your gluten worked into a frenzy. If you’ve no idea what I’m on about, please Google both bakers and watch their how-to videos.
Put your ingredients into a large bowl, remembering to put the Salt on one side & the Yeast on the other.
*Blood temperature means stick your finger in the water, if you don’t really feel it as hot or cold then it’s about right.
Use your scraper to bring the ingredients together as a rough dough.
Put a little (see photo below) Olive Oil on your workbench, then the dough on the Olive Oile & start kneading.
It will be sticky to start, use your scraper to keep lifting it up & it will soon come together.
Knead for 10 minutes until it is silky smooth, then place in a very lightly oiled bowl (original bowl is fine if you have used your dough to ‘clean’ it). Leave to rise for 1-2 hours.
Once risen tip the dough out onto a very lightly floured surface & knock out the air.
Line a baking tin with baking paper.
Weigh your dough out and divide by 12 to work out how much dough per bread roll. (mine weighed 851g so between 70-71g)
Tear off 70-71g of dough and put on your surface (no flour).
Continue until you have divided up your dough into 12 pieces.
Now working as quickly as you can, roll each piece of dough into a tight ball with the palm of your hand – the work surface should give enough ‘stick’ to help you.
Place each ball into your baking tray.
Once all 12 balls are in the tray, place inside a proving bag (I use a strong bin liner) & leave for one hour.
Once the bread rolls are proved, heat your oven to 220°c.
Place a (different) tray at the bottom of the oven & pour in some water to create some steam. Close the oven door for 5 more minutes.
Lightly dust your bread rolls with some Strong White Bread Flour, and place the tray in the oven – remembering it will be steamy when you open the door. I forget this very time and spend a good 30 seconds staggering around the kitchen wishing i’d remembered i was making the oven steamy before opening the door.
Bake the bread rolls for 30-40 minutes depending on how crusty you like your crusty bread rolls.
Remove from the oven and place on a wire cooling tray.