Bread Rolls - Kenwood BM200 series Instructions & Recipes

Dough Cycle
Ingredients
water
egg
unbleached white bread flour
salt
sugar
butter
easy blend dried yeast
For the topping:
egg yolk beaten with 15 ml (3 tsp) water
sesame seeds and poppy seeds,
for sprinkling, optional
1 Remove the bread pan from the bread machine and fit the kneader.
2 Pour the water into the bread pan. Add the egg. Sprinkle over the flour, ensuring it
covers the liquids.
3 Add the salt, sugar and 25g butter in separate corners. Make a well in the centre of
the flour, but not down as far as the liquid and add the yeast.
4 Insert and lock the bread pan into the bread machine. Select program
Dough. Press start. Lightly oil two baking sheets.
5 At the end of the cycle, turn the dough out onto a lightly floured surface. Gently knock
back the dough and divide into 12 equal pieces. Shape into plump round rolls or into
one of the following shapes: -
G
For cottage rolls, cut off one third of the dough, shape both pieces into rounds. Place
the small one on top of the large one and make a hole through the centre with a lightly
floured finger.
G
For knots, shape each piece of dough into a long roll, and tie into a knot.
G
For plaits, divide each piece of dough into three and roll each into a long sausage.
Pinch the three strips together at one end then plait together. Tuck the ends under to
seal.
6 Place shaped rolls on the prepared baking sheets, well spaced apart. Cover with oiled
clear film and leave to rise in a warm place for 20-30 minutes, or until doubled in size.
Meanwhile, preheat the oven to 220°C/425°F/Gas 7.
7 Brush with egg glaze and sprinkle with sesame or poppy seeds if wished. Bake for
15-18 minutes, or until golden.
Transfer to a wire rack to cool.
(program 9)

Bread rolls

42
Makes 12
250 ml (9 fl oz)
1
450 g (1 lb)
5 ml (1 tsp)
10 ml (2 tsp)
25 g (1 oz)
5 ml (1 tsp)
1
SPECIALITY