Saturday, 19 April 2014

Rosemary bread rolls



This recipe makes six bread rolls. Ideal for a starter for your Easter Sunday lunch!


You will need:
  • 280g of strong white bread flour
  • 56g of margarine
  • 1 sachet of 7g yeast
  • 2 teaspoons of caster sugar
  • 1/2 teaspoon of salt
  • 125ml of warm water (mix boiling and cold)
  • 1 tablespoon of olive oil
  • handful of dried rosemary
  • handful of sesame seeds

1. Stir the flour in a mixing bowl, along with the margarine, yeast, sugar and salt. 
2. Add the olive oil and stir.

3. Now add the warm water gradually, if you think the dough is becoming too sticky then stop.


4. Once the mixture has formed a dough like texture and stuck together, take the dough out of the bowl and onto a clean surface and knead for 5–7 minutes.

5. At this stage you can also mix in your dried rosemary.

6. After you have finished kneading the dough, cut the dough into six equal(ish) pieces and form into round balls.


7. Sprinkle/push some sesame seeds onto the top of each roll.

8. Leave for 45 minutes to rise, they should double in size. Ten minutes before the end of the 45 minutes turn the oven on to heat up at 220° or Gas Mark 7.


9. I tried to make them into little bunnies, but it didn't work once they'd cooked!

10. Cook for 10 mins at 220°, then 10 mins at 200° or Gas Mark 6.


11. Enjoy with margarine or any of your favourite spreads. Dipping in olive oil would also work well!
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2 comments

  1. I love rosemary in things, I even grow my own so I can add it to things like roast potatoes and focaccia so I'll definitely have to try this, thanks. Shame they didn't come out like bunnies though, that would have been super cute.

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  2. Ooh do let me know how it goes. I would love to grow my own herbs and veg, no garden yet though, one day! Thanks for reading!

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