Post on 13-Mar-2016
description
© Crown copyright 2008
www.licencetocook.org.uk
Dinner rolls
Session: #
© Crown copyright 2008
www.licencetocook.org.uk
Ingredients
300g strong white flour
½ x 5ml spoon salt
15g margarine
1 sachet quick acting yeast (7g)
200ml warm water
Milk for glazing
A few poppy/sesame seeds, optional
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Equipment
Baking tray
Pastry bush
Weighing scales
Sieve
Mixing bowl
Measuring jug
Palette knife
Flour dredger
Cooling rack
© Crown copyright 2008
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Method1. Preheat the oven to 200°C or gas mark 6.
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2. Grease or line the baking tray.
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3. Sift the flour into the mixing bowl and add salt.
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4. Rub in the margarine.
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5. Stir in the yeast.
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6. Make a well in the centre of the flour and add warm water.
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7. Work into a soft dough with your hand.
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8. Turn out onto a lightly floured surface and knead for 5 – 10 minutes.
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9. Place the dough in the bowl. Cover with cling film and prove in a warm place until doubled in size.
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10. Turn dough onto a lightly floured surface and knead. Divide the dough into 8 equal pieces.
© Crown copyright 2008
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11. Pat and roll each piece into an oval shape and place on the baking tray.
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12. Brush bread rolls with a little milk and sprinkle with poppy or sesame seeds, if desired.
© Crown copyright 2008
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13. Bake for 10 minutes, until the rolls sound hollow when tapped on the base.
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14. Place on the cooling rack.
© Crown copyright 2008
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Top tipsVary the toppings on the rolls, but be aware of allergies students may have.
You can add herbs to the bread dough.
You may need to use a little more liquid if you choose to use wholemeal flour.
© Crown copyright 2008
www.licencetocook.org.uk
www.licencetocook.org.uk