These bread rolls are enriched with a small amount of butter and sugar which fills the room with a gorgeous homely aroma as they bake.
- 500g strong white flour
- 200ml tepid milk
- 100ml tepid water
- 15g caster sugar
- 25g melted butter
- 10g salt
- 7g dried yeast
- sesame seeds (optional)
- Weigh the flour, sugar and salt into a large bowl. Melt the butter in a measuring jug then add the tepid water and milk to this. Add the yeast to the liquid then pour into the flour mix and combine thoroughly to form a dough. Turn it out onto a lightly floured surface and knead for 10 minutes until your dough is soft and elastic. Leave to rise for 1 hour in a covered bowl left in a warm place.
- Divide the dough into 10 pieces and on a lightly floured surface roll into balls with your hands. Then using a rolling pin flatten into 10cm baps on a floured surface. Place on baking trays lined with baking paper and brush milk over each bap. Cover loosely with cling film and leave them in a warm place for 30 minutes.
- Brush with a second coat of milk and sprinkle a pinch of sesame seeds onto each bap. Cover loosely with cling film and leave for a final 30 minutes to rise.
- Meanwhile preheat your oven to 180°C fan. Bake the baps until they are perfectly golden, about 10-15 minutes. Transfer to a wire rack to cool.
These rolls can be stored in an airtight container for a few days. The recipe makes quite large rolls so if you need them smaller, I suggest cutting the dough into 12-14 pieces at stage 2. The pieces of dough you have will look small but will prove and rise to large and light, fluffy buns. And who doesn’t like fluffy buns?
Feel free to experiment with the dough too. I have used half whole wheat and half strong white flour before for a coarser, more hearty bun. Why not try adding herbs to the dough or different toppings too?