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Session: #. Dinner rolls. Ingredients. 300g strong white flour ½ x 5ml spoon salt 15g margarine 1 sachet quick acting yeast (7g) 200ml warm water Milk for glazing A few poppy/sesame seeds, optional. Equipment. Baking tray Pastry bush Weighing scales Sieve Mixing bowl

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Dinner rolls

Session: #

Dinner rolls


Dinner rolls

Ingredients

300g strong white flour

½ x 5ml spoon salt

15g margarine

1 sachet quick acting yeast (7g)

200ml warm water

Milk for glazing

A few poppy/sesame seeds, optional


Dinner rolls

Equipment

Baking tray

Pastry bush

Weighing scales

Sieve

Mixing bowl

Measuring jug

Palette knife

Flour dredger

Cooling rack


Dinner rolls

Method

1. Preheat the oven to 200°C or gas mark 6.









Dinner rolls

9. Place the dough in the bowl. Cover with cling film and prove in a warm place until doubled in size.


Dinner rolls

10. prove in a warm place until doubled in size. Turn dough onto a lightly floured surface and knead. Divide the dough into 8 equal pieces.





Dinner rolls

14. Place on the cooling rack. tapped on the base.


Dinner rolls

Top tips tapped on the base.

Vary the toppings on the rolls, but be aware of allergies students may have.

You can add herbs to the bread dough.

You may need to use a little more liquid if you choose to use wholemeal flour.


Dinner rolls

www.licencetocook.org.uk tapped on the base.