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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.

Servings

Ingredients

500 g	Malthouse Bread Flour or
500 g	Barleycorn Bread Flour
1 tsp	Quick Yeast
1 tsp	Sugar
300 ml	Water
1 tbsp	Vegetable Oil
75 g	Butter
½ tsp	Salt

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.

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Temperature & cooking time:
220°C/Fan200°C/425°F/Gas 7