Tuesday, March 4, 2014

Soft Dinner Rolls ala Nigella Lawson

Cook like a Star is back with 2 months of cooking with various stars from past months event, namely, Donna Hay, Ina Garten, Jamie Oliver, Martha Stewart, Delia Smith, Curtis Stone, Ree Drummond and Bill Granger. So the choices are far and wide, no excuse not to join in the fun huh! Alright, I started out with the first post for this event are these dinner rolls from Nigella Lawson. I halved the recipe and managed to roll out 12 buns from the batch. 

Soft White Dinner Rolls - Nigella Lawson's recipe

for the dough

  • approx. 600 grams plain flour
  • teaspoons rapid rise yeast or bread machine or other instant yeast
  • ½ tablespoon salt
  • tablespoon caster sugar
  • 375 ml milk
  • 25 grams butter

for the toppings

  • large egg (beaten)
  • tablespoon milk
  • pinch of salt (forgot to add)
  • teaspoon sesame seeds (omitted)
  • teaspoon poppy seeds

Ok so my proportioning needs some practise:P I get some mini ones in there!
    1. Combing 500g / 3½ cups of the flour with the instant yeast, salt and sugar in a large mixing bowl.
    2. Put the milk and butter into a saucepan and heat until the milk is warm, and the butter is beginning to melt.
    3. Pour into the bowl of dry ingredients and mix with a fork or a wooden spoon to make a rough dough, adding more of the remaining flour if the dough is too wet. Then either using your hands or the dough hook on an electric mixer, knead the dough until it is smooth and silky.
    4. Put the ball of dough into a greased bowl and cover the top with clingfilm, then leave in a warm place (I always sit a bowl of yeasted dough on a pile of newspapers) to rise for an hour by which time it should be double the size. Punch the air out of the dough with your fist and then turn it out on to a floured surface.
    5. Pull pieces of dough the size of walnuts off the dough and form them into small round rolls, like ping pong balls, placing them as you go on to a greased or lined baking sheet. The balls of dough should be about 5mm / ¼ inch apart so that once they have sat to prove they will be just about touching. 
    6. Cover them with a tea-towel and leave to rise again in a warm place for about half an hour, preheating the oven to gas mark 7/220°C/425ºF, while they sit. When the buns have puffed up, beat together the egg, milk and a pinch of salt (I forgot the salt!) and paint them with the glaze. Scatter poppy seeds on the buns and bake  for 15 minutes by which time they should be golden brown and joined together in a little batch. Remove them to a cooling rack or serve immediately.
    7. Ate one with my homemade kaya, yum!

      This post is linked to Cook like a Star, ALL Stars Anniversary organised by Zoe, Bake for Happy Kids, Joyce from Kitchen Flavours and Mich from Piece of Cake.  

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