Back on track now with loaf number 7 of Project BreadHead. This week it’s Shaped Dinner Rolls. I made similar in the last bread making class but they didn’t turn out as nice as these did. Not sure why, it’s a similar recipe. I think that class is cursed, everything I bring home is rubbish. Maybe someone switches it when I’m not looking!
White bread flour, salt, caster sugar, easy bake yeast, butter, milk, egg, poppy seeds, sesame seeds.
Sift the flour and salt together in a bowl. I got new bowls this week, they’re much better!
Add the egg and the milk and mix to form a dough. Turn out and knead for 10 minutes. I opted not to flour my surface for this one, I wanted to keep the dough quite moist.
Leave to rise, covered with cling film, for an hour. New bowls have more space, can’t escape now!!
Turn out, knead for 2 minutes then cut into 12 equal pieces. I did this in class and they were still too big so I cut into 16. Roll them into balls.
Trefoils. Roll the ball into an oblong.
Cut into three pieces and stick together.
Braids. Roll into an oblong and cut into three pieces.
Roll the pieces out evenly.
Braid them. Pinch the top of the three pieces together. Then you want to focus only on the middle piece i.e. whichever piece becomes the middle after a movement. Take the middle left, then right, then left, then right, then squeeze the ends together to seal. That would look like 123, 213, 231, 321, 312. If you can picture that!
Batons. Roll into oblongs and slash across. They’re bit more fragile at this size. Looks like a slug!
Cottage loaf. Split into two, two thirds and one third. Sit one on top of the other. Press a hole in the middle with a wooden spoon handle.
Finally, I made a knot but I forgot to get a picture of it. Roll it out really long, then make a knot. Simple!
Leave to rise for 30 mins under some cling film. Glaze with an egg yolk and sprinkle with the seeds. Your choice how many of each, how liberally etc. Bake on Gas Mark 7 for for 15-18 minutes. Then cool on a wire rack.
Enjoy! These are some of the nicest rolls I’ve ever tasted but they quickly lose their freshness so freeze the excess.