Deliciously soft Light Malthouse Bread Rolls.This recipe makes 9 perfect sized rolls. This dough is best made in a stand mixer, this mixture is a really sticky mix but you'll have super, soft rolls. This dough is a bit more fiddly to make but well worth it. They freeze really well too!
Ideally made in a stand mixer with a dough hook - this dough is a really wet dough and it will get very sticky.
10g quick action dried yeast
1/2 teaspoon caster sugar
300g Warm water (36 degrees C) Weigh it for better accuracy
450g Shipton Mill Organic Light Malthouse Flour - https://www.shipton-mill.com/.../organic-light-malthouse...
1) in your stand mixing bowl add the yeast and sugar to the warm water and let it sit for a few minutes until frothy on top, about 15 minutes.
2) in a separate bowl add the salt and mix in to the flour then rub in the lard to the flour and salt mixture.
3) put the bowl with the water and yeast mixture on your stand mixer and add the flour on top. I do it this way round so the flour mixes better.
4) switch on to the lowest setting and with the dough hook mix until all the ingredients are mixed, then switch to the second setting and mix for a couple of minutes. (about 5 minutes in total). The dough starts to almost climb up the hook, not all the way but a bit. Don't over knead it though. NB. this is a really sticky dough, please don't be tempted to add more flour.
5) once mixed, flour your work surface and tip the dough out, make sure you scrape all the dough out because you will use this bowl again for the dough to rise. (flouring your hands before shaping the dough helps to stop the dough sticking to them).
6) shape the dough into a round and pop back in to the bowl, cover with cling film and let it rise in a warm place away from draughts. It can take more than an hour but anything from an hour onwards. The dough should be doubled in size.
7) carefully remove the dough from the bowl on to a floured surface. Try not to let the dough stretch too much, use a spatular to help ease it out and the weight of the dough will let it tip out gently.
8) if you want the exact same size rolls weigh each piece out. I usually find if I make 9 rolls the dough weight for each roll is around 90g. This is the fun bit.
9) carefully shape the rolls in to rounds - pop them on a baking try with about an inch in between and let them prove again. Anything from 45 minutes to an hour depending how warm the room is. Pop the oven on at 200 degrees C so the oven is warm ready for them to be cooked.
10) pop the rolls in the oven and if you have a water spray mist the oven too.
11) cook for 15 minutes, take out and leave to cool
12) these rolls freeze really well in a plastic box.
Added by: Andrea EDLIN
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