I'm back (with Soft White Bread Rolls)

I've been a very bad blogger, having not posted here in almost a month!(*slap on wrist). This I will blame on the time I have been spending completing my PME Professional Diploma in sugarpaste and the beautiful weather we have been having (during which the call of the beer garden has proven too hard to resist.)

I promise to do better from now on.

I have had quite limited success with bread making to date which I blame in part on our rubbish climate preventing the yeast working properly. But today, with the sun high in the sky in D6, there were no excuses in that area and so I thought I'd give it another go with these soft white rolls.

After wrapping the bowl up very well in clingfilm to keep out the garden nasties, I felt suitably wholesome and old fashioned as I plonked the dough on the windowsill to prove in the hot sun. They are pictured above after their second prove (their flatness is down to me wrapping them too tightly).

A glaze of beaten egg gave them a pleasing golden gloss and I must say I was more than a little bit chuffed as they came out of the oven. I made sandwiches today but think they would also make a really good burger bun.

Summer means salad but my heart used to sink when my mam gave us that for our dinner, The plate always looked full but it was generally made up of little more than a couple of huge lettuce leaves,  some strategically placed scallions , a tomato, halved and perhaps a slice or two of ham laid flat across the plate (sorry mam)....all in all not nearly enough for a little porker like me. But it was always improved tenfold by being stuffed into a couple of rolls with a slick of salad cream - and that was just what I did this evening.

This is a lovely recipe, one I've had in an old binder for so long I don't remember where it came from. And the rolls were so nice I think my up to now substandard bread-making skills are yet another thing we can definitely blame on the Irish weather!

Soft Bread Rolls (yields 4 large rolls or 6 normal-sized)
Ingredients 
240g strong flour
1tbs olive oil
1/2 tsp salt
1 tbs sugar
7g sachet yeast
170g warm water

Instructions
Mix water with sugar and yeast.Leave aside to develop until a thick foam forms on top.

Add the flour, salt and olive oil, mixing well until bound together. Add a little more flour if necessary.

Knead for 5-6 minutes until a finger print bounces back.

Place in a bowl and oil lightly before covering with clingfilm. Leave to prove in a warm place (In the absence of a warm summer windowsill, a very low oven should suffice) until doubled in size.

Knock back down and knead slightly. Divide into required number of rolls and place on baking tray. Oil lightly and cover very loosely with clingfilm until doubled in size again.

Bake for approximately 20-25 in an oven preheated to 180 degrees celsius.

Enjoy (80s salad optional).