Dinner Milk Rolls

Wow... I'm on a roll here aren't I? 2 recipes in a row! I got this dinner rolls recipes from this bread book I bought a long time ago. I think I bought it when mph had a sale or something. Anyway I tried it and it's yummy! Real easy to make. I think the most excruciating part of making the bread is the waiting time. You have to wait a bit more than an hour for the rolls to really double their sizes. I didn't use the bread machine. I did it all by hand. Really.. it's darn easy.

I changed the recipe a bit. The original recipe should make 12 rolls. I halved the recipe and added a bit of butter and milk. So this recipe I'm giving is the one that I used to make 6 gigantic rolls. lol!

Ingredients:

3 cups flour
1 tsp salt
2 tbsp butter
1 tsp dried yeast
1 cup hand-hot milk
cold milk, for glazing

topping: up to you!

Method:

1) Sift the flour and salt into a large bowl. Rub in the butter, and add in the yeast. Make a well in the center. Add enough of the hand-hot milk to make a soft dough.
2) Knead the dough on lightly floured surface for 10 minutes, or until smooth and elastic. Shape into 6-8 rounds or fun-shapes such as knots, or mini cottage loafs.
3) Lightly grease the baking sheet
4) Place the shaped dough on the baking sheet, cover with plastic and leave in a warm place for about 1 hour or until they have doubled in size. Don't put them in the fridge. It'll take ages!
5) Preheat the oven to 230deg C / 450 F.
6) Glaze the rolls with milk and sprinkle over your chosen topping. Bake for 12 minutes, until the rolls are golden brown and cooked.
7) Cool on a wire rack.

Best eaten on the day they are made. Serve them warm.

Different topping you could try..

Knot shaped roll. Topped with brown sugar, sultanas and rolled oats

This one was topped with oregano and salt. ermm.. I shouldn't have added the salt. LOL

Soft texture. Nice!

These are plain - no topping - dinner rolls.. :)