Soft Half White Bread Rolls with Poppy SeedsPosted on: 1st Oct 2007
- 2½ cups strong white bread flour
- 4 cups strong brown bread flour
- 5 tsp fast action dried yeast (14g)
- 1½ tsp – 3 tsp sea salt (if you use unsalted butter on your bread put 3 tsp but if you use salted butter put only 1½ tsp salt)
- ⅔ cup milk (about 180 ml) in room temperature
- 1 – 1½ cup lukewarm water
- 100 ml olive oil (about 7 tbs)
- poppy seeds to sprinkle
- 1 eggs (lightly beaten with 1 tbs water)
- two baking trays
- pastry brush
- 7 cm (2.5 inches) wide cookie cutter
- In a large mixing bowl mix flour, yeast and salt, add milk, 1 cup of water and olive oil.
- Knead dough with your hands for about 10 minutes adding some more water if dough is too hard.
- Flatten the dough to about 1.5 – 2 cm high and cut out circles with the cookie cutter.
- Arrange them on baking trays far away enough so when they double the size they won’t be touching each other.
- Cover with tea towel and leave in a warm, quiet place to grow for 1 hour.
- Beat egg with 1 tbs of water and spread with the pastry brush over the bread.
- Sprinkle with poppy seeds.
- Preheat oven to 180°C (356°F) and bake bread for about 30 minutes.
Makes 22 small bread rolls.
More quick & easy bread roll recipes:
South African grilled Roosterkoek by Jeanne of Cook Sister
Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design & photo retouching. You can connect with her via Google+.
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