4m x 3m Omlet pen, cube, new auto door still boxed and coop light

[chickencam]

Here you go Mrs B.

 

We made 16 rolls with this

 

750g/1.5lb strong white bread flour

60g/2oz butter

2 tsp salt

1 x 7g sachet of fast action dried yeast

450ml/3/4 pint tepid milk

1 egg beaten for egg wash

poppy and sesame seeds for sprinkling

 

Put the flour into a large bowl and rub in the butter until breadcrumb texture then stir in salt and yeast.

 

Make a well in the centre and add the milk, mix with a wooden spoon until combined and coming together then knead well until elastic.

 

place in a greased bowl and leave to rise for 1-1.5 hours until doubled.

 

remove from bowl and knock back gently then divide into 16 equal sized pieces and shape as desired.

 

we rolled some into long sausage shapes then tied a single knot in the centre, others we made into round rolls then snipped around the edge with scissors and others we just made what ever shape we felt like

 

leave until well rised then brush with egg wash and sprinkle with seeds and bake for about 15 minutes at about 220 degrees centigrade.

[BeckyBoo]

Wish I'd seen that half an hour ago, got an ordinary loaf rising now

 

Will def be giving these a go tomorrow though, do they freeze once they're cooked at all do you know?

[Lesley]

I wonder if you could make it in the breadmaker? - I don't see why not...........

[chickencam]

OH made them by hand but the dough stage could be done in the breadmaker, might be worth checking how wet the dough is after first mixing though.

 

They would freeze but best to only part bake them, then put them in the oven straight from the freezer to finish off cooking. I would think baking for about 5 minutes in a hot oven would part bake the outside enough.

 

You could also freeze them from lightly baked let them defrost at room temperature then warm through in the oven to freshen them up.

 

I'm going for homemade pizza today for their lunchboxes tomorrow, tomato sauce from own toms