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Soft Bread Rolls


1kg Shipton Mill No.4 OR '00'

10 g fresh yeast

645g milk/water half and half mixed, luke warm

4 tsp sea salt ground finely

50g sugar

75g potato flour

100g softened butter


Add all dry ingredients to large bowl. Make well in centre and add all bar approx 2 tbsp liquid. Slowly incorporate dry ingredients with your hand and bring together into a ball. Knead in bowl or tip out on work surface to knead, as your preference, for 10-15 mins until dough is smooth and shiny and passes the window test. Use the reserved liquid if needed. The dough should be soft and slightly tacky but not wet.

Put dough back in bowl, cover and leave to rise at room temperature for 1.5 - 2 hours or until doubled in size.

Turn out onto work surface and weigh out equal size peices of dough - I usually make mine 80g wet dough each - but vary if you want bigger or smaller rolls.

Shape as desired. I form balls that I flatten slightly with the palm of my hand and have a dough cutter that I bought in Germany that gives me the flower shape you see in the photo.

Place on lightly greased tray, cover lightly with clingfilm and leave to rise again for a further 45mins.

Dust the rolls with flour.

Bake in oven at 220°C for 12-15 mins depending on size until golden brown.