Buttery Bread Rolls

Golden, delicious and surprisingly easy to make

These buttery bread rolls are a versatile staple in my kitchen. I tend to make up a big batch (double the recipe below) at the weekend for the whole family to eat throughout the week. I always freeze some so they’ll last us (otherwise we’d be too tempted to eat them all fresh out of the oven with lashings of jam!) Some I’ll fill with cooked chicken, ham or cheese and others I’ll leave plain to be eaten with soups or used as burger buns. To freeze the filled rolls I wrap them individually in cling film and then pop them in a freezer bag. My kids then take one out each morning to put in their lunch boxes and they defrost by lunchtime.

They are fairly simple to make, you just need to factor the proving time into your day.

Ingredients:

• 250ml semi-skimmed milk

• 50g unsalted butter

• 2 eggs (whisked) - set one tbsp aside for the glaze

• 500g strong white bread flour

• 1.5 tsp salt

• 2 tbsp caster sugar

• 2 tsp fast action dried yeast

Method:

1. Add all the butter and half the milk into a small saucepan on a low heat. Heat through until the butter has melted then take off the heat.

2. Pour the remaining milk into the butter and milk mixture (this is to lower the temperature).

3. Add the flour, yeast, sugar and salt to a mixing bowl (I use an electric stand mixer).

4. Pour the milk and butter mixture and the whisked eggs (set aside a table spoon of the egg mixture for the glaze) into the dry ingredients.

5. Stir until everything is combined then begin to knead the dough. I use the dough hook on my stand mixer for around 8 minutes (you could also knead by hand for around 10 minutes).

6. Put the dough into an oiled bowl (or leave in the stand mixer bowl if using) then cover the top of the bowl with oiled clingfilm or a beeswax wrap and leave to prove for around an hour (or when doubled in size) This will depend on the temperature of the room you are proving the dough in.

7. Once the dough has double in size punch down the dough (to release the air) then place the dough on a floured surface. I like to knead it for a few second to get it into a workable shape. Then divide your dough into rolls. Sizing is up to you. I like to make around 12 per batch.

8. Place the shaped dough into a baking parchment covered baking tin (I like to use a roasting tin with deep sides). Then re-cover the rolls with the cling film for their second prove. They should double in size, again this depends on the temperature of the room but it generally takes around 40mins to an hour.

9. Once fully proved brush the top of the rolls with the tbsp of set aside egg.

10. Bake for 20-25 minutes at 180ºc (fan). Keep an eye on on them as they can bake quite quickly. They should be golden brown and shiny when done.

11. Remove from oven and let them cool in the tin. I like to cover them with a clean tea-towel while they’re cooling which keeps them nice and soft.

12. Enjoy!