These are perfect for a sausage or burger bun, we had them for our BBQ over the Easter weekend whilst making the most of the sun. This recipe makes 4 standard size rolls.
- 250g of Strong white bread flour
- 7g Dried active yeast – I currently have the one you need to active with warm milk so this requires more than the standard dried yeast for probably half a packet (3.5g).
- 15g Butter
- 50ml Milk
- 1/2 tsp of salt
- 1/2 tsp of sugar
- 100ml of Water
- If you have the yeast that you ahem to activate then mix by warming the milk and adding the sugar and yeast and whisk until combined and leave to froth up for 5 minutes.
- Then using a kitchen aid or other mixer, this makes it much easier but you can do it by hand but the kneading process will take longer. Start by adding the flour, and salt to the mixer.
- Then pour in the yeast mix and knead until starts to form ball then slowly add the water until all combined.
- Then put the speed up on the mixer and knead for 10 minutes until soft and stretchy.
- Then cover the bowl with a tea towel and leave to rise until doubled in size. This should take between 1-2 hours.
- Then knock the dough back and split into four evenly sized pieces. Then roll into balls if you want burger buns or sausage shaped rolls.
- Place buns on a baking tray and cover leaving to rise for another hour until puffed up again.
- Pre heat the oven to 220 degrees celsius. If you have a pizza stone put this in the oven.
- Then bake the rolls in the oven for 8-10 minutes.