Times of knead: Milk rolls

Nothing lifts the spirits like the aroma of baking bread, and it’s so cheap and simple to make your own – as these recipes from the National Trust prove…     

These are wonderfully soft rolls. Children love them!

Makes 12-15 rolls

These are wonderfully soft rolls. Children love them and they're perfect for sandwiches

These are wonderfully soft rolls. Children love them and they're perfect for sandwiches

These are wonderfully soft rolls. Children love them and they’re perfect for sandwiches 

  • 7g (2¼tsp) fast-action dried yeast or 15g (½oz) fresh yeast
  • 300ml (10fl oz) tepid milk
  • 450g (1lb) strong white bread flour
  • 50g (1¾oz) butter, plus extra for greasing
  • 2tsp sugar
  • 2tsp salt

If you are using fresh yeast, put it into a bowl with a little of the warm milk, stir and leave for 10 minutes, then add the rest of the milk. 

Put the flour in a large bowl, add the butter (cut into small pieces), and rub it in with your fingertips. Add the sugar and salt. If using dried yeast, add it now, then add the warm milk and mix together. 

Tip it out onto a board and knead for 15 minutes until soft. Put it into a bowl, cover with a plastic bag and leave for 1-2 hours, until doubled in size.

Knock back lightly (press or punch down to release the air), divide into 12-15 pieces, and place on a lightly greased baking sheet. Cover with a plastic bag and leave to double in size; this takes 30 minutes to an hour. Preheat the oven to 200°C/fan 180C/gas 6.

Bake for 15 minutes, then put the rolls on a wire tray and cover with a cloth, so their crust stays nice and soft.  

Extracted from National Trust Book Of Bread by Jane Eastoe (National Trusts Books, RRP £9.99) 

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