With so much in the news regarding bread being one of the most over processed foods we consume, I though I would share this simple recipe with you. No preservatives or emulsifiers in sight!

WHITE BREAD ROLLS

450g strong white flour                             1  teaspoon salt

290ml warm milk                                        1 teaspoon caster sugar

30g butter or margarine (melted into milk)

20g fresh yeast

1 egg beaten

1. Sieve together the flour and salt.
2. Warm the milk gently and melt the butter in this.
3. Check the milk is not too hot before continuing!
4. Place the yeast in a small pot with the sugar and 1TBSP of the warm milk. Stir till dissolved.
5. Make a well in the flour and pour in the dissolved yeast, the beaten egg and ¾ of the remaining milk. Mix together to a soft but not sticky dough adding more milk as needed.
6. Turn onto a lightly floured work surface – knead and stretch the dough by folding forward then pushing down and away with the palm of the hand. Knead till smooth and elastic about 10mins.
7. Place the dough into an oiled bowl, cover and leave to rise. (This may vary in time because of the room temperature).
8. Pre-heat the oven 200°C/gas mark 6
9. Knock the dough back and then shape the dough into even sized rolls and leave again to prove, covered.
10. When an indent remains in the dough, brush the tops with a little beaten egg and place in the top of a hot oven (200°C) for 20-30 minutes depending on size.
11. When cooked, bread should be an even golden brown and sound hollow when tapped on the bottom.
12. Place on a cooling tray.