These are the softest, richest, yummiest rolls you’ll ever have. The original recipe is from here but I’ve changed it to use the bread-maker dough function. Also, I’ve added a couple of extra steps to ensure a soft buttery skin as opposed to a crust.
I haven’t got pictures of the second batch, but I can assure you they looked pleasantly uniformed. The first batch, I wasn’t sure how they’d turn out, so I didn’t bother with shaping them properly – tasted fantastic though and went so well with Bhaji.
You’ll need: (a) – Water Roux
- 25 grams of Bread Flour
- 125 ml of water
You’ll also need: (b)
- 325g bread flour
- 150g plain flour
- 20g milk powder
- 20g icing sugar
- 1 teaspoon salt
- 7g instant dry yeast
- 2 eggs – lightly beaten
- 100ml lukewarm water
- 75g butter – soft and just slightly melted
- Extra melted butter – for brushing on top
Let the roux cool to room temperature.To make the water roux, cook ingredients (a) in a small pot until it thickens. I use a thermometer and make sure it gets to 65 degrees before taking it off the heat. Otherwise just watch for the mixture to thicken, and then remove from heat a minute later. Scrap out the roux into a bowl and cover with cling film. Make sure the cling film is touching the roux, this prevents a skin from forming.
To make the bread dough, add the roux, water, eggs, soft butter and salt into your breadmaker pan. Then add all the other dry ingredients on top. Using the dough setting, bring the ingredients together into a dough, let rise. You may need to scrap off the sides of the pan from time to time as it’s a pretty sticky dough. If it’s too sticky, add plain flour a spoon at a time.
Once the breadmaker is finished, take the dough out, and weigh it, and the divide into equal parts. I usually get about 980 grams per batch and divide that into 9 rolls.
Shape the rolls, and lay them out on a well-buttered tray. Cover with a tea towel and leave for an hour to rise. Meanwhile heat the oven at 190 degrees.
Once the second rising is done, cover the tray with aluminum foil. Make sure the sides are covered too. Bake for 12 minutes. The rolls should have risen even further. Remove the foil, bake for another 5 to 7 minutes until golden brown. Turn the tray mid-way if need be.
Remove the tray, slide the rolls out onto a cooling rack and brush the melted butter on the tops of the rolls. Cover with a damp tea towel, and then loosely with aluminum foil on top. When the rolls have cooled a little, bag the rolls up in a large plastic bag. As the rolls release steam, the bag will keep the rolls moist. Enjoy!
Sharm's Kitchen 