These soft and spongy bread rolls are irresistible while still warm. Made with milk, they great to enjoy with fried eggs and bacon.
- 150 mls lukewarm milk
- 2 tsp active dried yeast
- 160 mls luke warm milk
- 450 grams strong white bread flour
- 2 tsp salt
- Line two baking trays with baking paper. Sift the flour and salt together into a large bowl and make a well in the centre. Mix the yeast with the milk, then mix 150 mls of luke warm water. Add to the centre of the flour and mix together to form a soft dough.
- Knead the dough lightly in the bowl, then cover with lightly oiled plastic wrap and leave to rise in a warm place for 1 hour, or until doubled in size. Turn the dough out onto a floured surface and knock back. Divide the dough into 12 equal pieces. Knead lightly and roll into a flat round 9 cm.
- Place dough onto prepared baking trays, space well apart, and cover the rolls with oiled plastic wrap. Leave to rise a second time for about 30 minutes.
- Preheat oven to 200 C. Press each roll in the centre with the three middle fingers to equalise the air bubbles and to help prevent blistering. Brush with milk and dust with flour. Bake for 15-20 minutes, or until lightly browned. Dust with more flour and cool slightly on a wire rack. Serve warm.