- 500g / 3 cups Plain Strong Flour
- Fast Action Dried Yeast 7g or (2½ teaspoons)
- Butter 40g or (2 tablespoons)
- Salt 1½ teaspoons
- Sugar 1½ teaspoons
- Boiling Water 100ml (¹/3 cup)
- Cold Milk 200ml (²/3 cup)
- Optional: Olive Oil 1 tablespoon (to paste tops of baked bread rolls)
- In a large bowl, add 500g of strong flour and 2 tbsps of butter. Rub the butter into the flour, squeezing the mixture together, until the butter is completely rubbed in.
- Add 1½ tsp salt and 7g yeast to flour mixture. Mix well together.
- In a measuring jug, add 1½ tsp of sugar and 100ml of boiling water. Stir until sugar dissolves. Then add 200ml of cold milk.
- Make a well in the centre of flour mixture, and add small amounts of milk mixture at a time. Use a round ended table knife and blend liquid into flour mixture until flour sticks together and forms a soft dough. Place dough on a lightly floured work surface. Knead and stretch dough for 10 minutes.
- Place dough in bowl and cover with damp cloth or clingfilm. Allow to rise for 5 hours in a warm place.
- After 5 hours roll out dough and cut in smaller equal parts. Wet hands with a small amount of vegetable oil, so dough do not stick to hands. Rub hands together. Then knead dough into shape and place rolls on a lightly floured baking tray. Allow to rise for another 1 hour.
- Then brush milk on the tops of the bread rolls and bake in oven at temperature 180ºC/350ºF/GAS 4 for 15 to 20 minutes.
- When bread rolls are cooked, take out of oven. (Optional: Paste olive oil on top of the bread rolls for the tops to keep soft). Cover bread rolls with a dry cloth, then allow to cool. Can be served hot or cold. Remainder of rolls can be frozen in a freezer for future use.