You will need:
500g Strong bread flour
7g dried yeast
50g Butter, melted
300ml warm water
1 tbsp Sugar
1 tbsp salt
3 tbsp Bicarb of Soda
1 Egg
Method:
1. Firstly in a bowl, mix together the flour, salt and sugar.
2. Then add your yeast and stir.
3. Then add the melted butter at room temperature.
4. Then add the warm water in a bit at a time and mix until it forms a dough. You want the water to be about body temperature.
5. On a floured surface start to knead the dough. You will need to knead the dough for a total of 10 minutes. Once kneaded the dough should be smooth and elastic. Of you can use a dough hook on a mixer for 10 minutes.
6. Leave your dough to rise in an oiled bowl that has been covered either with an oiled piece of clingfilm or a clean tea towel. You will need to leave your dough to rise for about an hour or until doubled in size in a warm place.
7. Once risen, on a floured surface knock the dough back for a couple of minutes.
8. Then divide your dough into 8 equal pieces, and roll them into thick sausages. To make the shape, lay the dough sausage in a U shape, take the ends and cross them over. Then fold the ends backwards and press them into the curve.
9. Then place on a pre-lined baking tray with baking paper.
9. Cover with your oiled clingfilm or clean tea towel and leave to rise again in a warm place for 30 minutes to an hour.
10. To a saucepan of boiling water add your bicarb of soda and mix until well combined, then reduce down to a simmer.
11. Then put each roll into the water and simmer for 20 secs each side. Then remove from the water and place back on the pre-lined baking tray.
12. Brush the tops of the rolls with a beaten egg then sprinkle with salt.
10. Then bake in a pre-heated oven at Gas Mark 6, 200C or 180C fan assisted for 20 to 25 mins.
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