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Soft pull-apart rolls

I first made these as buns for fried chicken and they were so light, soft and fluffy that I have decided to stick with this recipe for all future fried chicken escapades. You could use these as burger buns but I am still in the mind-set that brioche works best with any burger other than chicken. These would also be good for ham and mustard rolls and very child-friendly.

 Recipe found in ‘Gourmet Traveller’ magazine.

Ingredients – makes 8 rolls

  • 185ml milk, plus little extra for brushing
  • 30g butter
  • 450g plain flour, plus extra for dusting
  • 15g caster sugar
  • 10g dried yeast (normally 1 and a half sachets)
  • 1 ½ tbsp olive oil, plus extra for greasing

Method

Add milk and butter to a saucepan and warm until butter has melted over a low heat, stirring occasionally.

Remove from heat, add 135ml water and set aside until lukewarm. Combine remaining ingredients with a large pinch of salt in a bowl and add milk mixture, mixing with hands until smooth.

Turn out onto a lightly floured work surface and knead until dough is very smooth (about 5-10 mins). Add more flour is necessary to make a very soft dough.

Lightly oil a bowl and add the dough before covering with a damp tea towel. Set aside for about 40 minutes (until doubled in size).

Knock back the dough and knead again until smooth (about 3-5 mins). Divide into 8 pieces and roll into balls. Place in a lightly oiled 22cm diameter cake tin, leaving as much space as possible between each ball to expand (don’t worry if they are just about touching). Cover with a damp tea towel and set aside until doubled in size (30-40 mins).

Preheat oven to 180°C, brush rolls with milk, dust with flour and bake for 20-30 minutes or until golden and cooked through. Leave to cool in cake tin for 5 minutes before turning out onto a wire rack.

Enjoy!

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3 replies »

    • Ah thanks Shana. For some reason bread feels like more of an accomplishment as it’s a fine art and something I’m not so familiar with. This is a fail safe recipe (well it’s never failed me). Let me know if you try it, enjoy!

  1. Hey Katie, this bread looks absolutely amazing! And the recipe seems quite easy to follow, I might try it this week if I get a chance. It reminds me a bit of »Tessiner Brot«, I can imagine that it tastes similar.

    Thanks for following my blog!

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