These little dinner rolls are straightforward to make, and transform yet another “soup for supper” evening into something a bit special. If you have any leftover, they make nice little lunchbox sandwiches the next day.
The recipe is from Nigella Lawson’s Feast.
Soft white dinner rolls
- 500-600g white flour
- 1 sachet (3 tsp) instant yeast
- 1/2 Tb salt
- 1 Tb caster sugar
- 1 1/2 cups (375ml) milk
- 20-25g butter
For the topping:
- 1 egg, beaten
- 1 Tb milk
- a pinch of salt
- sesame seeds, poppy seeds to sprinkle on top (optional)
- In a large mixing bowl, combine 500g of flour, yeast, salt and caster sugar.
- Heat the milk and butter until the milk is warm and the butter is beginning to melt.
- Pour the milk mixture into the dry ingredients and stir to combine. Knead the dough until it is smooth and pliable, adding more flour if necessary.
- Place the dough in a greased bowl, cover with clingfilm, and leave in a warm place until it has doubled in size.
- Punch down the dough and turn it out onto a floured work surface.
- Form the dough into 30 small rolls, about the size of ping pong balls, and arrange them on a greased or lined baking sheet so they are nearly touching. Cover with a tea towel and leave them to rise in a warm place for half an hour.
- Preheat the oven to 425°F (22o°C).
- When the rolls have risen, whisk together the egg, milk and salt and paint the surface of each roll. Sprinkle with sesame seeds or poppy seeds, if desired. Bake for 15 minutes or until golden brown.