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Malthouse or Barleycorn Rolls

Our recipe

Fresh home baked rolls can turn a simple soup into a luxury meal, make a lunchbox that bit special and will add a personal touch to any kind of entertaining. If you are in a hurry you can make these rolls without the one hour rising by omitting steps 4 & 5.

Ingredients

500g/1lb	Malthouse Bread Flour or Barleycorn Bread Flour
1/2tsp	Salt
1tsp	Quick Yeast
1tsp	Sugar
300ml/10floz	Water
1tbsp	Vegetable Oil
75g/3oz	Butter

Method

In a large bowl mix together the flour, salt, quick yeast and sugar.
Add the water and roughly mix it into the flour.
While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
Leave the dough covered with a tea towel, in a draught free place, for it to double in size (This should take about an hour).If you want to omit the one hour rising, proceed straight to step 6.
Put the dough onto a floured surface and work in the butter. Continue kneading the dough until the butter is well mixed in.
Cut the dough into 12/18 pieces and roll each into a ball.
Place the round dough balls onto oiled baking trays and flatten slightly.
Leave to rise for 20 minutes, then bake in a pre heated oven for 10 minutes.
Wrap the hot rolls in a clean tea towel and leave to cool.

Oven Temperature
220°C/Fan200°C/425°F/Gas 7

Temperature & cooking time: