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
- Make your dough using our new method – see SNK CLASSIC WHITE LOAF recipe
- When it has risen to double in size make your choice of rolls as per the following instructions.
- Heat Oven - Fan forced 180º C. Electric/ Gas 200ºC
To Make Knotted Rolls
- Use your dough chopper to divide the dough into 8-10 even pieces.
- Roll each piece of dough into a rope about 20cm long.
- Tie the rope into a knot.
- Oil bread roll tins or line the base of a bun tray with baking mat or baking paper, oil the sides.
- 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.
- Leave in a warm place to rise to double in size, bake for about 15-20 minutes, or until golden.
- Tip out of tins onto a cooling rack.
Make Flat Hamburger Rolls
- Use your dough chopper to divide the dough into 8-10 even pieces.
- Mould each piece of dough into a smooth ball.
- Line the base of a bun tray with baking mat or baking paper, brush oil up the sides of the tray.
- Place the balls of dough into the tray, spacing well apart.
- Leave in a warm place, to rise to double in size.
- 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.
- Tip out onto a cooling rack when the rolls are golden and light.
Make Hot Dog Rolls
- Use your dough chopper to divide the dough into 8-10 even pieces.
- Shape the dough into smooth round balls.
- Flatten the balls of dough into small oblongs, 12cm long x 10cm.
- Roll up each piece of dough tightly into a rope about 16cm long.
- Line the base of a bun tray with baking mat or baking paper, brush oil up the sides.
- Place the rolls into the bun tray, almost touching. Spray the rolls with water or brush with egg glaze.
- Leave in a warm place, to rise to double in size.
- Bake for about 15-20 mins, until golden brown.
- Tip out onto a cooling rack.