2 thoughts on “Dinner Rolls”

  1. There are no special recipes for the breads I make, they are made using standard tried and tested bread dough recipes. Usually I’ll make a dough using 500g strong white flour, 2 tsp salt, 2 tbsp olive oil, and either fresh or dried yeast. Sometimes I might venture towards wholemeal, granary or maybe something more unusual like polenta. Recipes are tried and tested and easily found online. The difference with my breads is to do with what I do with the dough before baking, which usually involves how it is shaped, cut or glazed. Often I decide what to do with the dough right at the last minute before baking. What I like to do is turn what is basically a plain loaf into something less plain.


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