900g white flour
13g. Easy bake yeast
550ml warm water
Sieve together the flour salt and yeast, work the warm water in and knead for 5 minutes to form a good bread dough then cover and leave for 1hour.
When well risen knock back and form into 18 rolls, each one about 85g, place on 2 well floured baking tray, cover and leave to rise for one hour until double in size, turn fan oven to 210 degree's.
When the roll's have risen and look ready to bake, in a large pan of simmering water carefully place 3 roll's at a time and poach for 30 seconds on each side turning with a draining spoon, remove drain and place on wire rack to dry for a few minutes, brush with egg white and bake one tray at a time, spray oven with water as soon as the roll's are put in. Bake for 15 minutes, a little more if needed.
Remove and let cool on wire rack. The extra time taken to make these roll's is well worth while, the texture and creamy flavour is the best you will taste..