Cocktail Bread Rolls2014-09-22
- Servings : 24
- Prep Time : 60m
- Cook Time : 25m
- Ready In : 1:25 h
A tasty recipe ideal for mini hamburgers, tea and finger sandwiches.
- 3 cup(s) Plain Flour
- 1/2 teaspoon(s) Salt
- 40 grams Butter
- 1 cup(s) Warm Milk
- 1 teaspoon(s) Dried Yeast
- 2 teaspoon(s) Caster Sugar
- 1 handful(s) Plain Flour, to dust
Combine flour and salt in a bowl. Add butter; use fingertips to rub butter into the our until it resembles fine breadcrumbs.
Combine milk, yeast and sugar in a jug; set aside for 5 minutes or until frothy. Add to our mixture; stir to combine. Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Set aside in a warm place until dough doubles in size.
Preheat oven to 200°C. Turn onto lightly oured surface; knead for 2 minutes or until smooth. Divide dough into even portions. Roll each portion into a ball. Place on lightly floured oven tray.
Lightly brush rolls with a little water and dust with extra our.
Bake for 5 minutes. Reduce heat to 180°C; bake for a further 15-20 minutes or until rolls are golden brown and sound hollow when tapped on base.
Serve warm or at room temperature with a filling of your choice.