These are really nice. After a fairly (oh, OK, totally) disastrous effort with a different recipe yesterday, I found this today and converted it for Thermione. If you want the conventional method, please follow the link below.
It comes from a blog at http://amumwholovestobake.blogspot.co.uk/2011/10/soft-rolls.html which seems to have been abandoned; a shame because there's some jolly good recipes there - well worth a visit.
I've just had one warm with butter and mmmmmmmmmmmmmmmm. I shall definitely use this when I want soft rolls from now on. It's on the 'do regularly' list. Thank you very much, mum who loves to bake!
You need:
500g strong white flour
1 tsp salt
1.5 tsp dried yeast
1 tbsp soft, brown sugar
50g butter, cubed
170mls milk
170 mls hot water (so that when it is mixed with the milk it makes a lukewarm liquid)
Method:
Put the flour. salt. yeast, sugar and butter in the bowl and blitz for about 5 seconds on speed 6 or 7, until the butter has 'breadcrumbed'.
Mix the milk with the water and pour into the bowl.
Knead for 10 minutes.
Push down any dough that is sticking to the side and sprinkle over some flour. Replace the lid and MC and leave to rise.
When it is doubles in size, top out onto a floured or oiled surface and bash down again, getting as much air out a possible.
Shape into rolls (I managed to make 14 but I don't like hugely ginormous rolls and they do rise a fair old bit) and place on a lined oven tray (I use a teflon sheet). Cover with oiled clingfilm or easyleave to prove.
Heat the oven to 170C
Place the tray on the middle shelf and bake until cooked.
Remove from oven and place on a cooling rack. Cover immediately with a clean tea towel (or similar).
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