50
Dough Cycle
(program 11)
1
Remove the bread pan from the bread machine and fit the kneader.
2
Pour the water into the bread pan.
3
Add the rest of the ingredients in the order listed in the recipe except for the yeast.
Make a well in the centre of the flour, but not down as far as the liquid and add the
yeast.
4
Insert and lock the bread pan into the bread machine. Press the MENU button and
select program
DOUGH. Press start. Lightly oil two baking sheets.
5
At the end of the cycle, turn the dough out onto a lightly floured surface. Gently
knock back the dough and divide into 12 equal pieces. Shape into plump round rolls
or into one of the following shapes: -
●
For cottage rolls, cut off one third of the dough, shape both pieces into rounds. Place
the small one on top of the large one and make a hole through the centre with a
lightly floured finger.
●
For knots, shape each piece of dough into a long roll, and tie into a knot.
●
For plaits, divide each piece of dough into three and roll each into a long sausage.
Pinch the three strips together at one end then plait together. Tuck the ends under to
seal.
6
Place shaped rolls on the prepared baking sheets, well spaced apart. Cover with oiled
clear film and leave to rise in a warm place for 20-30 minutes, or until doubled in size.
Meanwhile, preheat the oven to 220°C/425°F/Gas 7.
7
Brush with egg glaze and sprinkle with sesame or poppy seeds if wished. Bake for
15-18 minutes, or until golden.
Transfer to a wire rack to cool.
Bread rolls
Ingredients
Makes 12
Water
240ml (8
1
⁄
2
fl oz)
Egg
1
Unbleached white bread flour
450g (1 lb)
Salt
1tsp
Sugar
2tsp
Butter
25g (1 oz)
Easy blend dried yeast
1
1
⁄
2
tsp
For the topping:
Egg yolk beaten with 15ml (1tbsp) water
1
Sesame seeds and poppy seeds,
for sprinkling, optional
