Ingredients
The following ingredients have 4 Servings
- 450 grams (4 cups) unbleached all-purpose flour (plus extra for dusting)
- 10 grams (1 3/4 teaspoons) salt
- 20 grams (3/4 ounce) fresh yeast (or 1 tablespoon active dried yeast)
- 150 ml (2/3 cup) lukewarm milk ((105-115˚F, 40-46˚C), plus extra for brushing)
- 150 ml (2/3 cup) lukewarm water ((105-115˚F, 40-46˚C))
Instruction
- If using active dry yeast: in a small bowl, sprinkle yeast over the milk. Stir to combine. Allow to sit until frothy, 5-10 minutes.
- In a large bowl, combine the flour and salt. Make a well in the center and add the yeast, milk, and water. Mix together to form a dough.
- On a lightly floured surface, knead the dough until smooth and soft. Place in a lightly oiled bowl and cover with lightly oiled plastic. Allow to rest at room temperature until doubled, about 1 hour.
- Line two baking sheets with parchment or lightly grease. Preheat oven to 400˚F (200˚C/Gas 6).
- Punch down the dough on a lightly floured surface. Divide the dough into 10 equal pieces. Shape each piece into a circle or 4x3 inches (10x7.5 cm) oval. Transfer to the prepared baking sheets. Cover with lightly oiled plastic wrap and allow to rise for 30 minutes.
- Press each risen roll gently in the center using three middle fingers. Brush lightly with milk and sprinkle with flour. Bake in preheated oven until golden, 15-20 minutes.
- Serve warm or shortly after baking.
