Soft Rolls

Ingredients:

• 280 g (500 ml) Snowflake Cake Wheat Flour
• 5 ml salt
• 20 ml sugar
• 20 ml milk powder
• 1 sachet (10 g) instant dry yeast
• 30 ml butter/ baking margarine
• ±250 ml water, lukewarm
• Melted butter/baking margarine or milk, for glazing

Method

1. In a large mixing bowl, sift together the flour and salt, sugar, milk powder and yeast. Rub in the butter/ baking margarine using your fingertips until it resembles breadcrumbs.

2. Add water and mix into a soft dough. Turn out onto a lightly floured surface and knead for 10-12 minutes, until when pressed the dough bounces back.

3. Place dough in a large-oiled mixing bowl and cover with greased plastic wrap. Allow to rise for 20-30 minutes, or until it doubled in size.

4. Knock down dough and divide into 15 equal portions. Roll each dough-ball into a smooth ball. Place dough seam side down on a greased or lined baking tray.

5. Cover tray with oiled plastic wrap and allow to rise in a warm place until doubled in size for 25-30 minutes. Preheat oven to 200ºC, line or grease an oven tray. Bake for 15-20 minutes.

6. Brush rolls with melted butter/ baking margarine or milk, whilst still warm.

7. Allow to cool slightly before serving.

Variations, Hints and Tips:

• Brush shaped dough balls lightly with water, sprinkle with sesame seeds, poppy seeds, mixed seeds, coarse salt, dried herbs, or grated cheese.
• To check if rolls are baked through, gently lift the roll and check that the base is golden. Using your fingers; gently knock to hear a hollow sound.
• This recipe can be made into a loaf, dividing dough into 23 cm loaf pans, allow to rise for 30 minutes and bake at 200ºC for 35-40 minutes, until golden brown and sounds hollow when knocked.
• Place dough in a warm area to rise, not in direct sun.

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