All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Visit our online shop
Take a look in our online shop, where you can buy our full range of flour and lots more.
Looking for inspiration?
Our Baking section is a great place to find inspiration - why not have a look and see?
All about Shipton Mill
From our beautiful to location to our philosophy - find out what makes us tick.
Need to know where we are?
For contact details, directions and how to find us
You can visit us here at the Mill, we are open:
Monday to Friday 08:00-17:30hrs
Saturday 08:00-16:00hrs
We are closed on Sundays and Bank Holidays
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The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
The Makings of Something Magnificent
Our inspiration is to help our customers make something magnificent.
Our Home Baking website aims to help you to find your inspiration.
Easy to make French bread rolls. Particularly good served fresh at breakfast.
Ingredients
325.5 ml warm water
2.5 teaspoon easy bake dry yeast
2 tablespoon golden caster sugar
2 tablespoon extra virgin cold pressed rapeseed oil
1 teaspoon fine sea salt
512g Shipton Mill organic strong white flour
Method
In a large bowl, mix together flour, salt, sugar, dry yeast, warm water and oil to form a dough, which pulls away from the sides of the bowl.
Turn out onto a lightly floured surface and knead until smooth and elastic (about 8 minutes).
Lightly oil a large clean bowl, place the dough in the bowl and turn to coat in oil.
Cover with a damp tea towel and leave to rise in a warm place until it has doubled in volume (about one hour).
Deflate the dough and turn out onto a lightly floured surface. Divide the dough into 16 pieces of equal size. Form into round balls.
Place onto lightly greased baking sheets at least 2 inches apart. Cover with a damp tea towel and allow to rise until rolls have doubled in volume (about 40 minutes).
While rolls are proving, preheat the oven to 200 degrees centigrade.
Just before placing in hot oven, beat one egg with a little water (about 1 tablespoon) and use to glaze rolls. Bake for 18-20 minutes until golden brown.
Cool on a wire rack. Store in an airtight container for several days.
Added by: Alex Ross
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Breakfast RollsIf you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your "My Shipton Mill" page to get started.
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.