Firstly, the ingredient list:
500g strong white bread flour + extra for dusting/flouring work surfaces
2 tsps dried Yeast
1 tsp salt
40g butter
75ml milk, warmed
225ml water, warmed + a little extra in case the mix is a little dry whilst kneading
And the equipment list:
1 large or 2 small baking trays oiled
1 large bowl
1 measuring jug (pour milk in first then top it up with the water to 300ml)
Scales
Oven at 225 C
Put the flour, salt and yeast into the bowl and mix through with your fingers. Then add the butter in small pieces and rub-in making sure to get rid of any large lumps. It should come up with the consistency of breadcrumbs.
Make a well in the middle of the flour, and pour the milk and water into the bowl a little at a time mixing with your hands. If the mix is too wet, add a little more water and likewise if it is too dry then add more flour. Once you can pick it up in one lump without it completely sticking to your fingers then you're ready to knead.
Flour the work surface and clean as much of the mixture off your hands, wash and flour them. Kneading is an important part of the process as it stretches the gluten in the flour and helps the dough rise. Although there is no set time to knead, you can't over knead so make sure that the dough is very springy (the best way to test is to lightly press yoour finger into the bread, if it rises back slowly then it is ready) once you've finished. Pop it back in the mixing bowl and cover it with a piece of oiled cling film. Put it somewhere warm, either an airing cupboard, above a tumble dryer or in front of your oven which is pre-heating for an hour and a half till it has roughly double in size.
Before:
During:
After:
When it is taken from your warm place it should have some popped bubbles on the surface but shouldn't have completely exploded. Take it out of the bowl and knock it back (bit like kneading for about a minute). Once you've done that it's time to shape your buns. You can use a palette knife, or just your hands to tear it apart and shape them. Put each of them onto your oiled baking trays, cover with cling film covered with oil and set in your warm place again for another 30-45 minutes until they are well risen.
When you bring them down you can dust them with flour, egg wash or brush with olive oil, or of course leave them as they are for unadulterated rolls. Then, place in the oven for 15-25 minutes. You can add ice cubes just before you put the roll with the extra steam helping with rising. To test they were done you can put a knife in the bottom of a roll, if it comes up out clean then they are ready. Another way is to tap the bottom of the roll, if it's hollow then they are also ready.
Once you remove them, place them on a metal rack and leave them open for a crispier crust, or cover them with a damp tea-towel for softer. Serve with lots of butter.
The colour of mine isn't as good as I'd hoped and the plait is a bit over done because of where it was in the oven. I think the temperature was a little inconsistent across the oven. The texture and taste though is spot on.
