The smell that’s still in the house is absolutely amazing! I read about boiling bread rolls before baking them to make them more crunchy and liked the idea very much. Today I made a small number of bread rolls this way and they did turn out rather nice.
For 8 bread rolls:
250g strong white bread flour
1 sachet of dried yeast
100ml tepid milk
75ml tepid water
1 teaspoon sugar
1 teaspoon salt
Activate the yeast by adding the water and sugar and leave it for about 10 minutes.
Melt the butter in a small pan without browning it and mix with the milk. Leave until cooled to tepid.
Sift the flour into a large mixing bowl and add both liquids to it. Mix with a handmixer first and then by hand (for 10 minutes).
Leave the dough to rise covered in a warm place for about 1-2 hours.
Divide the dough into 8 pieces, form rolls and leave to rise until double in size.
Bring a large pot of water to a boil. Add the bread rolls and cook for about 1 minute on each side and dry.
In the meantime preheat the oven to 200C (fan oven). Place the bread rolls on parchment paper and bake for 15 minutes.
Leave to cool before serving.
My bread rolls turned out rather flat due to them sticking to the surface after the second rise. Make sure you flour the surface very well so that you do not lose any rise by removing and boiling them.
I baked the bread rolls with half the amount if salt and sugar but found that they turned out rather bland, I think doubling the amount will make them even better.
Printable PDF Version: Bread Rolls