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Bread Roll Recipe (Knotted, Hamburger, Hotdog Rolls)

Dry Ingredients:

450g SNK Unbleached Bread Flour

2 tsp SNK Gold Standard Yeast     

1½ tsp SNK Natural Bread Improver

1½ tsp salt

Liquid Ingredients

Up to 325mls quite warm water (35-45°C) try blending ⅓ boiling with ⅔ cold water.  

Optional – for even softer rolls use half milk and half water.

*Hint - when measuring water/milk, mls and gms are equal, so it is great to measure using digital scales.

2 tbs melted butter

Method

  1. Make your dough using our new method – see SNK CLASSIC WHITE LOAF recipe
  2. When it has risen to double in size make your choice of rolls as per the following instructions.
  3. Heat Oven - Fan forced 180º C. Electric/ Gas 200ºC 

To Make Knotted Rolls
  1. Use your dough chopper to divide the dough into 8-10 even pieces.
  2. Roll each piece of dough into a rope about 20cm long.
  3. Tie the rope into a knot.
  4. Oil bread roll tins or line the base of a bun tray with baking mat or baking paper, oil the sides.
  5. Place the rolls into the bread roll tins or bun tray. Spray the dough with water or brush with milk or beaten egg and sprinkle with sesame or poppy seeds.
  6. Leave in a warm place to rise to double in size, bake for about 15-20 minutes, or until golden.
  7. Tip out of tins onto a cooling rack.

Make Flat Hamburger Rolls

  1. Use your dough chopper to divide the dough into 8-10 even pieces.
  2. Mould each piece of dough into a smooth ball.
  3. Line the base of a bun tray with baking mat or baking paper, brush oil up the sides of the tray.
  4. Place the balls of dough into the tray, spacing well apart.
  5. Leave in a warm place, to rise to double in size.
  6. To make sure the rolls are flat, grease a large flat baking sheet, lay greased side down on top of the rolls and tray and put the tray stack into a hot oven for about 12-15 minutes. Remove the top tray and finish cooking the rolls without the top tray. 
  7. Tip out onto a cooling rack when the rolls are golden and light.

Make Hot Dog Rolls

  1. Use your dough chopper to divide the dough into 8-10 even pieces.
  2. Shape the dough into smooth round balls.
  3. Flatten the balls of dough into small oblongs, 12cm long x 10cm.
  4. Roll up each piece of dough tightly into a rope about 16cm long.
  5. Line the base of a bun tray with baking mat or baking paper, brush oil up the sides.
  6. Place the rolls into the bun tray, almost touching. Spray the rolls with water or brush with egg glaze.
  7. Leave in a warm place, to rise to double in size.
  8. Bake for about 15-20 mins, until golden brown.
  9. Tip out onto a cooling rack.