Half-Moon Rolls

banner

Preparation info

  • Difficulty

    Medium

  • Makes

    16

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

My kids love these for breakfast with butter and jam. You can freeze them easily and take out a couple as you need them. For people who have never made their own bread and think it sounds daunting, these are so much easier to make than you would think. You can even freeze the dough once it’s been shaped... that way it has its second rising as it thaws.

Ingredients

  • 100 ml( fl oz) warm (comfortable to your fingers) milk
  • 100 ml( fl oz) warm (comfortable to your fingers) water
  • 15 g(½ oz) fresh yeast, crumbled, or 7 g(¼ oz) active dry yeast
  • 1 teaspoon honey
  • 400 g(14 oz) cake flour
  • 40 g( oz) butter, melted

To Glaze

  • 1 egg, lightly beaten with a little milk
  • poppy seeds
  • sesame seeds

Method

Put the milk, water, yeast and honey in a small bowl and stir until the honey melts. Leave it for about 10 minutes, or until it begins to froth a bit. Put the flour and ½ teaspoon of salt into a larger bowl. Add the yeast mixture and melted butter and mix through well. Knead for 10 minutes or so until you have a soft elastic ball. Only add extra flour if the dough is so sticky that it is unkneadable. Cover the bowl with a cloth and leave it to rise in a warm draught-free place for 1½–2 hours, or until it has puffed up well. Punch down the dough to flatten it, and roughly divide it in half.

On a lightly floured work surface, roll or stretch each piece of dough into a circle like a pizza base, about 35 cm(14 inches) in diameter and 3 mm( inch) thick. If the dough is hard to stretch, leave it for 5 minutes to relax before rolling it out. Cut each circle into eight wedges like you would cut a pizza. Working with one wedge at a time, stretch out the two outside corners a little, then roll up the dough tightly from the outside and finishing at the point of the triangle. With this point to the top, curve the roll slightly into a crescent shape.

Line two baking trays with baking paper and arrange 8 rolls on each. Cover with a cloth and leave to rise in the warm place for 30–45 minutes. Brush with the egg and scatter seeds over the top.

Preheat the oven to 180°C (350°F/Gas 4). Bake one tray at a time for about 15 minutes, or until the rolls are lightly golden and the bottoms sound hollow when tapped. Serve warm or at room temperature with your favourite filling.