My mini bread rolls, having been out for dinner at Lumiere and had fig and raisin bread in the shape of mini muffins, I realised that we had the perfect tin to make mini rolls in. These would go perfectly with the spicy chilli soup I had made the day before, so here's what happened and how to make them.
These go perfectly with a nice warm bowl of soup spread thinly with butter.
- 750 g strong white bread flour
- 1 tsp runny honey
- 15 g dried yeast
- 5 g salt
- 30 g Netherend slightly salted butter
- 450 ml tepid water
- First dissolve 1tsp of runny honey into 450ml of tepid water, then stir in 15g of dried yeast and set to one side.
- Rub 30g of butter into 750g of strong bread flour and salt until it resembles bread crumbs.
- When the yeast is alive and foaming, create a well in the flour and pour in the yeast and water, you can do this in one go or a bit at a time depending on how confident you are feeling. Mix together using a spoon, knife or your hands, depending on how messy you like getting.
- When all the water has been absorbed and the mixture holds together get in there with your hands and squish it all together so you have one lump with no bits left at the bottom of the bowl.
- Turn the dough out onto a floured or oiled surface and kneed until smooth, once the dough becomes smooth place it in a well oiled bowl, cover with oiled clingflim and leave to rise.
- For this recipe we're making mini rolls in a mini muffin tin so we need to spray the tin with cake release, you could also use butter or oil, but I find cake release works very well.
- Once the dough has doubled in size, after 30-60 minutes depending on how warm it is, knock back the dough, kneed and then form into shapes for the tin I used they need to be about golf ball size.
- Once all the rolls are shaped set them to one side in a warm but not hot place to rise, this will take about an hour or so. Once they have risen well out of the tin bake in a 240 degree oven for 7-8 minutes until golden.