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Bridge Rolls Recipe

By

Veg  CBF  50mins plus proving

Makes 12 small rolls   Cold  Vegetarian  Bread  Roll  Baked Fayre Traditional  Teatime  Sandwich  English

 

Ingredients
120ml/4fl oz Milk
25g/1oz Butter
225g/8oz Strong White Flour
teaspoon Salt
1 scant teasp  Easy Blend Dried Yeast
2 teasp Caster Sugar
2 small Eggs
1 Egg, beaten with a little salt

Instructions

 

1.  Heat the milk and butter gently in a small saucepan until the butter has melted. Set aside to cool to blood temperature.

2. Place the flour, salt, sugar and yeast together in a large bowl and mix well.

3. Check the temperature of the milk, which should feel about the same temperature as your finger. Add two eggs to the milk mixture, beat together thoroughly then gradually add to the flour mixture stirring with a wooden spoon until it comes together.

4. Start kneading with your hands in the bowl until you have a smooth dough. The dough should come away from the sides of the bowl easily without sticking so add more flour if necessary. Continue to knead the dough either in the bowl or on a floured work surface, for 5 minutes, until very smooth and elastic.

5. Form the dough into a ball, place back in the bowl, cover with clingfilm and leave it in a warm place to prove for about 1 hour until it has doubled in volume.

End of instructions

6. Very lightly butter 2 or 3 baking trays. Once the dough is well risen, lightly flour your hands, knock it back and knead very briefly then divide the mixture into 12 pieces and form each piece into a sausage shape.

 

7. Arrange the rolls onto the prepared trays well apart, brush the tops with some beaten egg, and leave to rise for 20 minutes. Meanwhile preheat the oven to 220C, 425F, Gas Mark 7.

8. Immediately reduce the oven temperature to 190C, 375F, Gas 5 and bake the rolls for 20 minutes. 

 

Cool on a wire rack.

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

 

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Knead - A rhythmic action in dough making whereby one end of the dough is secured by the heel of one hand and  stretched away, then pulled back over the top. In bread making, two hands are use.

 

Knock back    - To press out air bubbles in a risen dough before shaping and proving.

Serving Suggestions

 

Main equipment required to make this recipe

Oven

Mixing Bowl

Wooden Spoon

Saucepan

Baking sheets

Wire Rack

 

Tips, Options and Substitutions

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