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Milk rolls

Thursday - December 6, 2018 11:06 am , Category : RECIPES

Ingredient:
750 g (1 ½ lb) strong white flour, plus extra for dusting
60 g (2 oz) butter or white vegetable fat
2 tsp salt
1×7 g sachet fast-action dried yeast about 450 ml (3/4 pint) lukewarm milk sunflower oil, for greasing
1 egg, beaten
Poppy seeds and sesame seeds, for sprinkling

Method:
Put the flour into a large bowl, rub in the butter, then stir in the salt and yeast. Make a well in the middle and add enough milk to mix to soft, quite sticky, dough.

Knead the dough on a lightly floured surface until smooth and elastic. Shape into a round and place in a lightly oiled large bowl. Cover with oiled cling film and leave to rise in a warm place for 1-1 ½ hours or until doubled in size.

Turn out the dough on to a lightly floured surface and knock back with your fists. Knead for 2-3 minutes until smooth and elastic.

Divide the dough into 18 even-sized pieces and shape into balls, folding the sides to the middles to form tight round balls, or shape as required.

Lightly oil two or three baking trays. Arrange the rolls on the baking trays, leaving enough room between them for the dough to expand, cover loosely with oiled cling film, and leave to rise in a warm place for 15-20 minutes or until doubled in size.

Brush the rolls with the beaten egg to glaze and sprinkle with poppy seeds and sesame seeds. Bake in a preheated oven at 230℃ (210℃ fan, Gas 8) for about 15 minutes until golden brown. Leave to cool on a wire rack.

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