Sunday morning is often a lazy time, sleeping in for most, though it is the day of the week where you do have a little extra time to indulge yourself and make these excellent breakfast rolls.
These breakfast rolls are so easy to make, and they are sublime when filled with breakfast ingredients - fried dry cured back bacon from the local butcher, along with fried fresh farm eggs, field mushrooms and tomatoes. I bet you can just eat one now!!
Makes four rolls
- 225g plain flour, plus a little extra for dusting
- 1 teaspoon salt
- 7g fast-action dried yeast
- 150ml semi-skimmed milk, plus a little extra for brushing
- Combine the flour, salt and yeast in a mixing bowl. Make a well in the centre and pour in the milk. Mix everything to form a soft dough. (Note: I do this whole step using my Kitchenaid mixer with the dough hook attachment, on setting number #1 for 5 minutes).
- Lightly knead the dough in the bowl, ( I do this in my mixer for 2 minutes on setting #2), cover with cling film and leave to rise in a warm, draught-free place, for 1 hour.
- Turn the dough out onto a lightly floured surface and punch down. Divide into four equal pieces, gently knead each, and shape into a ball. Flatten out each ball to about 10cm in diameter with a rolling a pin. Be careful not to roll too thin.
- Put the rolls, spaced well apart, onto a baking tray covered with a piece of baking parchment (if you haven't got baking parchment then lightly oil the baking tray). Cover with oiled cling film and leave to rise in a warm draught free place for 30 minutes.
- Preheat the oven to 200 degrees C/gas mark 6.
- Glaze the tops of the rolls with milk and dust with flour.
- Place in the middle of the oven and bake for 15 to 20 minutes.
- Remove from the oven and leave to cool on a wire rack.
- Serve warm filled with your favourite breakfast ingredients and enjoy!