Breakfast bread rolls in Europe are generally made with soft wheat flour, types 00, 405, 450, 500 or 550, with water, oil, salt and fresh yeast.
Bread improvers became more common throughout the 1900s. The effect was a lighter bread.
This standard recipe can be altered by using milk instead of water and butter instead of oil.
Some traditions call for rolls with a crisp crust. Water sprayed into the oven five minutes before the end of baking will achieve this effect.
This version is adapted from The Student’s Technology of Breadmaking and Flour Confectionery by Wilfred James Fance, one of the great bread books. Fance was head of the bakery department at Rush Green College of Further Education, Romford, Essex, England.
This ratio of water to flour is high, and is easier to work into a dough with a hook, but it is possible to work by hand, just a little sticky.
- 500 g white wheat flour, t550, warmed
- 320 ml + 30 ml water, warmed to 38ºC
- 15 g bread improver
- 15 g vegetable oil
- 15 g yeast
- 10 g sugar
- 5 g salt
- Flour for shaping
Combine flour, bread improver, 320 g warm water and salt, stir with a wooden spoon, autolyse for 30 minutes.
Dissolve yeast in 30 ml warm water with the sugar.
Add the yeast mixture to the loose dough, with oiled hands knead for 15 minutes.
Leave for 4 hours.
With floured hands, shape into 90 g rolls, place on a greased baking tray.
Preheat oven to 220°C, top and bottom heat.
Place a tray of hot water in the bottom of the oven.
Bake for 15 minutes, turn rolls over and bake for a further 5 minutes.