Soft Rolls for Soup

Soft Rolls for Soup

• 600g white bread flour 
• 350ml milk
• 3 Tbsp sugar
• 1 Tbsp yeast
• 2 eggs
• 50g butter at room temperature 
• 1 1/2 tsp salt
• melted butter for brushing

1 Preheat the oven to the lowest setting. Around 50C-60C.

2 In a small saucepan, add the milk and sugar on a low temperature. Stir until the sugar has melted and the milk is lukewarm to the touch. Take off the heat and add the yeast.

3 In a large mixing bowl, add the flour, salt and 50g of the butter, crumbling the butter into the flour using your fingers. You don’t need to do his too thoroughly, as this will be kneaded out later.

4 Add the frothy milk and eggs to the flour mixture. With a sturdy spatula, mix until it resembles a cake batter.

5 Turn off the oven and place the bowl with a tea towel on top into the oven for 30 minutes.

6 After 30 minutes, knock the dough onto a floured surface and using the flour, create a loose sausage shape in order to divide the dough evenly into 12 pieces.The dough should feel quite loose and wobbly but still cohesive.

7 Take each piece, one by one, flattening it with your palm, turning it over and tuck the outside edges under the top. Roll briefly on the surface until you have a ball shape and place seam side down on a baking tray.

8 Place a tea towel over the rolls and let rest in the warm oven for 30 minutes. Take the rolls out and turn the oven to 200C-180C fan-assisted.

9 Once the oven has come to temperature, take the tea towel off and place in the oven for 15-20 minutes, depending on how dark you like them. Brush with melted butter before serving for that lovely and naughty sheen.

TIP: These can easily be frozen, defrost before warming them at at 180C/160C for 10 minutes.