Ingredients (for 8-12 rolls depending on size)
3 cups of strong white bread flour
1 cup of wholemeal bread flour
1 1/2 tsp dried yeast
1 tsp salt
1 tbsp sugar
1 tbsp butter, softened
1 cup warm water (approx)
1 beaten egg
egg wash and seeds for decoration if wanted.
- Place all the dry ingredients and the butter into a large bowl, make a well in the centre pour in the egg and the water and mix together with your hands until a rough dough is formed. You may need to add extra water to bring it all together, do this a tablespoon at a time to avoid making the dough too sticky.
- Turn dough out on to the work surface and knead for around 10 minutes or until you have a smooth and silky dough. Place in a greased bowl, cover with cling film and a tea towel then leave in a warm place to double in size. This will take around 1 to 2 hours.
- Once the dough has risen, knock it back then break off small nuggets that are about golf ball sized and roll between your hands until you have a long rope. Make a loose single knot in the rope then tuck the ends into the central hole so that they are concealed. Place each knotted roll on to a floured baking sheet. When you have formed all the rolls, cover the baking sheet and leave to rise again for around 30 minutes to an hour.
- Preheat the oven to 230C. Place a roasting pan with water in the bottom of the oven to create steam while the rolls cook.
- If you want to, brush the rolls with egg wash and sprinkle with seeds. Poppy or sesame seeds are particularly good.
- Bake in the oven for around 20-25 minutes.