This is a great recipe that everyone should have in their culinary armery, its taken from our Simply Good Cookery School based in Cumbria the gate way to the English Lake District. We get lotss of different people attending our cookery school. We try to make sure each and everyone of our student has a great day fulll of tips, hints and ecipes that will help when they return to their own kitchens at home.
The Bread rolls produces a rich soft bread roll with a wonderful frangrant touch from the carraway seeds. I love to make them with the kids at the weekend ready for their school packed lunch. The rolls freeze really well and if your a little pushed for time you can always make the dough the night before and leave for its first prove in he fridge.
- 500g Bread flour (white or wholemeal)
- 7g (One sachet) Fast-action yeast
- 2 tsp Salt
- 200ml water
- 100ml milk
- 2 tbsp Olive oil
- Plus extra flour for dusting
- 2 tbsp of carraway seeds
- Pour the flour, salt and yeast into a bowl and mox togehter
- Measure 300ml of water and add 2 tbsp of olive oil.
- Pour the water, milk and oil into the well of flour and gradually mix the flour in until it forms a dough.
- Transfer the dough to the work top and start to knead. Do not be intimidated if your dough is quite wet. Many people tend to then add to much flour and this will result in a denser bread. Persist in kneading for ten minutes until smooth and elastic.
- Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour.
- Once your hour prove has finished knock back the dough for a good 10 minutes, then roll into a long sausage shape and divide into 8 sections. Form these sections into small rounds and place on covered baking tray. Brush the rolls with beaten egg and sprinkle with the carraway seeds.
- Leave the rolls to proove and double in size for 30 minutes
- Pre heat your oven to 200c
- Bake your rolls in the oven for 10-15 minutes or until goden and crsip