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Making your own bread rolls is truly
impressive, and fills the house with a
welcoming aroma.
The dough hooks make light work of
kneading.
2 2 8 8 0 0 g g ( ( 1 1 0 0 ½ ½ o o z z ) ) s s t t r r o o n n g g f f l l o o u u r r
1 1 l l e e v v e e l l t t s s p p s s a a l l t t
1 1 l l e e v v e e l l t t s s p p c c a a s s t t e e r r s s u u g g a a r r
2 2 l l e e v v e e l l t t s s p p d d r r i i e e d d y y e e a a s s t t g g r r a a n n u u l l e e s s
1 1 6 6 0 0 m m l l ( ( 5 5 ½ ½ f f l l o o z z ) ) w w a a r r m m w w a a t t e e r r
2 2 t t b b s s p p o o l l i i v v e e o o i i l l
e e x x t t r r a a o o i i l l a a n n d d f f l l o o u u r r
s s e e s s a a m m e e s s e e e e d d s s ( ( o o p p t t i i o o n n a a l l ) )
• Always make breads in a warm
kitchen using warm utensils to
help the yeast to activate. Sift the
flour and salt into a medium sized
bowl
LITTLE BREAD ROLLS AND HAMBURGER BUNS (makes 8-9)
• Dissolve the sugar and yeast in a
jug with the water, and add to the
flour. Using the dough hooks, mix
for a minute at medium speed.
Add the olive oil, and mix for
another minute on slow speed,
increasing to full speed until all is
combined and you have a smooth
dough. If it appears too dry,
sprinkle over a few drops of water,
and work this into the mixture
until smooth again
• Form dough into a ball, place in a
medium sized oiled bowl, cover
with clingfilm, and wait it has risen
and doubled in size. This should
take 20 – 30 minutes. Remove
from bowl and squeeze the dough
• Preheat the oven to
210C/410F/M6-7
SAVOURY
9
• Chop the dough into pieces, each
weighing about 50g (2oz), and
roll them into tight little balls.
Place on a non-stick baking tray
covered with a plastic sheet and
leave for about 40 minutes, in a
draught-free place, until double in
size
• Dredge generously with flour and
bake for 10 minutes
• Hamburger buns can be made by
gently rolling out the little balls
with a rolling pin. Paint the top of
each bun with water, dip into a
tray of sesame seeds, and stand
upright again. Proceed as above,
but no flour dredging is required
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