\n

I absolutely love these bread rolls. Their appearance reminds me of my favourite rolls from Poland, but here comes the surprise: they are actually a French and Belgian speciality! \ud83d\ude42 They are delicate in flavour, wonderfully soft inside, with an exceptionally crisp and crunchy crust. They are absolutely delicious! I highly recommend them.<\/em><\/p>\n<\/blockquote>\n

Makes 10 rolls.<\/span><\/p>\n

Ingredients for the yeast dough:<\/span><\/p>\n

\n
• 400 g strong white bread flour<\/li>\n
• 1\u00bc teaspoons salt<\/li>\n
• 1 teaspoon sugar<\/li>\n
• 7 g dried yeast or 15 g fresh yeast<\/li>\n
• 120 ml lukewarm milk<\/li>\n
• 175 ml lukewarm water<\/li>\n<\/ul>\n

  Mix the flour with the dried yeast (if using fresh yeast, prepare a starter first). Add the remaining ingredients and knead the dough thoroughly until it becomes soft and elastic. Transfer the dough to a lightly floured bowl, cover with a clean tea towel and leave in a warm place until doubled in size, about 1\u00bd hours. Turn the dough out onto a work surface, gently press it down and leave it to rest for 5 minutes.<\/p>\n

  Divide the dough into 10 equal portions and shape each piece into a round roll using your hands. Lightly dust the tops with flour and place them on a baking tray lined with baking parchment, leaving plenty of space between them. Cover with a tea towel and leave to rise until doubled in size, about 30 minutes more.<\/p>\n

  After proving, use the handle of a wooden spoon to make a deep indentation along the centre of each roll, almost reaching the baking tray beneath. Preheat the oven to 230\u00b0C. Place an ovenproof dish filled with water on the bottom shelf of the oven. Bake the rolls for approximately 13\u201315 minutes, or until golden brown. Remove from the oven and leave to cool on a wire rack.<\/p>\n

  Method for bread machine users:<\/strong><\/p>\n

  Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the \u2018dough\u2019 programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.<\/p>\n

  Enjoy!<\/p>\n

  <\/figure>\n

   <\/p>\n

  <\/figure>\n

  The recipe comes from a fellow food blogger, Evenka.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  I absolutely love these bread rolls. Their appearance reminds me of my favourite rolls from Poland, but here comes the surprise: they are actually a French and Belgian speciality! \ud83d\ude42 They are delicate in flavour, wonderfully soft inside, with an exceptionally crisp and crunchy crust. <\/p>\n","protected":false},"author":1,"featured_media":15188,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[79,62,20],"tags":[92,129],"duration":[],"tag_group":[],"class_list":["post-2034","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-from-all-over-the-world","category-rolls","category-yeast-cakes","tag-egg-free-recipe","tag-yeast"],"acf":[],"yoast_head":"\n