Shaped Dinner Rolls

Ingredients:

7g sachet active, dried, yeast
1/2 tsp caster sugar
450g strong white bread flour
2 tsp salt
50g butter
250ml lukewarm milk
1 whole egg
1 egg yolk

Method:

Sift together the flour and salt into a bowl, then stir in the sugar and yeast. Dice the butter, add to the flour and rub in with your fingertips until the mixture resembles fine crumbs.

Now form a well in the centre, add the milk and the whole egg and mix together with the flour to form a dough.

Turn onto a floured work surface and knead well for 10 minutes, or until smooth and elastic. Shape the dough into a ball, transfer to a lightly-greased bowl, cover with oiled clingfilm (plastic wrap) and set aside to raise in a warm place for about 75 minutes, or until doubled in volume.

After this time, turn the dough out onto a floured work surface and knead for 3 minutes.

Now divide the dough into 12 pieces and shape as you desire.

For plaits: divide each piece of dough into three pieces. Roll each one into a sausage then pinch the ends of the three strips together and plait the strands together, pinching the ends to seal, then tuck the ends under the rolls.

For trefoils: divide each piece of dough into three and shape each piece into a ball. Now nestle the balls together into a triangle shape.

For batons: shape each piece of dough into oblongs, then slash the top of each with diagonal cuts just before baking.

For knots: shape each piece of dough into a long roll, then take the ends and tie into a loose knot.

Arrange the various roll shapes on lightly-greased baking trays, cover with oiled clingfilm and set aside to raise in a warm place for 30 minutes, or until doubled in volume.

Remove the cover, then beat the egg yolk with 1 tbsp water or milk and brush this mixture over the tops of the rolls to glaze. Sprinkle either poppy seeds or sesame seeds over a selection of the rolls

Transfer to an oven pre-heated to 220°C (425°F) and bake for about 16 minutes, or until the rolls are golden brown and sound hollow when tapped on their bases.

When cooked, transfer to a wire rack to cool.

Serve slightly warm.

These make excellent accompaniments to a soup course.