Orlando Murrin

Dinner rolls

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Preparation info
  • Makes

    24-30

    , depending on size
    • Difficulty

      Easy

Appears in
A Table in the Tarn: Living, Eating and Cooking in South-west France
A Table in the Tarn

By Orlando Murrin

Published 2008

  • About

I love the moment at the beginning of a meal when bread is passed round among guests. If we are serving rolls, I sometimes bake them so they are lightly joined together, so that guests can break one off in a symbolic gesture of sharing.

Ingredients

  • walnut-size piece fresh yeast
  • 300 ml milk, warm (ideally boiled, cooled and skimmed)
  • 2 tbsp sugar

Method

Mix the yeast, milk and sugar then beat in the egg. Put the flours and 1½ tsp salt in mixer bowl and beat in the milk mixture with the machine running for 1 minute, then the butter. Switch to the dough hook and knead for 4 minutes. Leave to rise till doubled in size - up to 2 hours.

Line 2 baking sheets with parchment. Punch the dough down lightly, leave it for 5 minutes to recover then