Artisan rolls

BREAD, EPISODE 2: Artisan rolls 💛 This is an easy, same day recipe that results in a batch of 8-10 utterly delicious artisan rolls that have a slightly crusty exterior and a soft, bouncy inside. I used a mix of white and spelt flour as I love the nuttiness (and nutritional benefits) of using spelt, but you can stick to using all-white if you wish! In my opinion these call out to be made into breakfast sandwiches, or to be slathered in butter and dunked in some soup. Ingredients: ▫️340g white bread flour ▫️110g spelt flour ▫️7g instant yeast (1 sachet) ▫️320ml* warm water (around 30-33C) ▫️20g caster sugar ▫️9g salt ▫️Optional topping of mixed seeds: pumpkin, sunflower, flax and sesame *Different brands and types of flour have different levels of absorption, so you will have to exercise some independence here. If you use white flour only, add less water (around 300ml) to start. You want a sticky texture that is neither too dry and hard, nor too wet and sloppy. Mix all dough ingredients until combined. Cover with cling film or a damp towel and leave to rest for 30 mins. After 30 mins, you can begin to perform 2 sets of stretches and folds every 30 minutes - so 1 hour total. Cover the dough and leave to prove in a warm place for 1 hour. Divide dough into 10 and shape into balls by folding all the corners in on each other and flipping over to use your hand in a circular cupping motion to tighten and seal the seam. Place on a lined sheet and, if desired, brush water over the tops using a silicone brush and sprinkle over seeds. Cover again with a towel and prove for a final 45 mins. They should look nice and plump. Bake for 15 mins at fan 230 C. ENJOY! 🤍 . . . . .

Great

% Daily Values based on a 2,000 calorie diet