It?s time for soups and stews again and there is nothing better to go with them than fresh bread rolls. These are delicious.
3?g dried active baking, yeast, ? tablespoon caster sugar, 110ml warm water (45?C), 110ml milk, room temperature, 1 egg, ? dessertspoon salt, 1 tablespoon butter, softened, small handful chopped fresh parsley, small handful chopped fresh chives, 400g bread flour, ? egg white, 1 tablespoon water.
1. In a small mixing bowl, dissolve yeast and sugar in 225ml warm water. Let stand until creamy; about 10 minutes.
2. In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter, parsley, chives and half the flour. Add the
remaining flour, a little at a time, until dough has pulled together. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a clean damp cloth and put in a warm place to rise until doubled in volume.
3. Grease two baking trays. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12
pieces. Shape each piece into a round ball, and place into the prepared trays. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume.
4. Preheat oven to 180?C / Gas mark 4. In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush
egg wash over tops of rolls.
5. Bake in preheated oven for about 30 minutes, or until golden brown.