LITTLE BREAD ROLLS AND HAMBURGER BUNS (makes 8-9)
• Dissolve the sugar and yeast in a
jug with the water, and add to the
flour. Using the dough hooks, mix
for a minute at medium speed.
Add the olive oil, and mix for
another minute on slow speed,
increasing to full speed until all is
combined and you have a smooth
dough. If it appears too dry,
sprinkle over a few drops of water,
and work this into the mixture
until smooth again
• Form dough into a ball, place in a
medium sized oiled bowl, cover
with clingfilm, and wait it has risen
and doubled in size. This should
take 20 – 30 minutes. Remove
from bowl and squeeze the dough
• Preheat the oven to
210C/410F/M6-7
• Chop the dough into pieces, each
weighing about 50g (2oz), and
roll them into tight little balls.
Place on a non-stick baking tray
covered with a plastic sheet and
leave for about 40 minutes, in a
draught-free place, until double in
size
• Dredge generously with flour and
bake for 10 minutes
• Hamburger buns can be made by
gently rolling out the little balls
with a rolling pin. Paint the top of
each bun with water, dip into a
tray of sesame seeds, and stand
upright again. Proceed as above,
but no flour dredging is required
Making your own bread rolls is truly
impressive, and fills the house with a
welcoming aroma.
The dough hooks make light work of
kneading.
2
28
80
0g
g ((1
10
0½
½o
ozz)) ssttrro
on
ng
g ffllo
ou
urr
1
1 lle
evve
ell ttssp
p ssa
alltt
1
1 lle
evve
ell ttssp
p cca
asstte
err ssu
ug
ga
arr
2
2 lle
evve
ell ttssp
p d
drriie
ed
d y
ye
ea
asstt g
grra
an
nu
ulle
ess
1
16
60
0m
mll ((5
5½
½ffll o
ozz)) w
wa
arrm
m w
wa
atte
err
2
2 ttb
bssp
p o
olliivve
e o
oiill
e
ex
xttrra
a o
oiill a
an
nd
d ffllo
ou
urr
sse
essa
am
me
e sse
ee
ed
dss ((o
op
pttiio
on
na
all))
• Always make breads in a warm
kitchen using warm utensils to
help the yeast to activate. Sift the
flour and salt into a medium sized
bowl
SAVOURY
9
