Out of all the bread rolls this one is my all time favourite! Slight crispy coating and then that beautiful softness inside, with that classic taste of the poppy seeds scattered on the top. This roll goes exceptionally well with a hearty vegetable soup. Andsom!
Serves 8, Freezes very well up to 3 months. Cover in cling film and then a double layer of tin foil before hand.
Ingredients:
550g Strong Plain White Flour
1tsp Cornish Sea Salt, Ground
2tsp Fast Action Dried Yeast
30g Butter, Cubed
75ml Whole Milk, warmed
250mls Hot to the Hand Water
1 tbsp Whole Milk
3 tbsp Black Poppy Seeds (you can buy online)
Method:
Start by mixing the flour, salt and dried yeast in a large mixing bowl. Then rub the butter into the flour using your fingertips until you have a mixture resembling fine breadcrumbs. Combine the warm milk and water into a jug and pour into the flour mixture, mixing well with a spatula until you have a soft dough.
Next turn out onto a slightly floured surface and knead for 20 minutes until you have a smooth, elastic dough. Afterwards place the dough back into the large mixing bowl and cover with a damp cloth. Leave the dough to rise/prove in a warm place until doubled in size, this will take 1 hour.
After proving and doubling in size, remove the dough from the bowl and knock it down using your hands. Divide into 8 even portions and shape into rolls. Arrange, spaced apart on an oiled baking tray and then cover with a piece of oiled clingfilm, leaving them to prove in a warm place for a further hour until doubled in size again.
Now pre-heat the oven to 220C.
Remove the clingfilm when ready to bake and make a cross on the tops using a knife. Bake the rolls for about 10 minutes until a golden brown colour and risen.
Meanwhile, whisk together the milk and caster sugar until the sugar has dissolved. Remove the rolls when baked and brush the tops with the milk glaze. Scatter the poppy seeds on top so that they stick to the rolls.
Allow to cool on a wire rack before serving with Cornish Butter, andsom.
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