Pumpkin-Shaped Bread Rolls
8 people
00h 30
00h 20These cute, pumpkin-shaped bread rolls are perfect to bring to a family gathering in the colder months. This recipe makes 8 bread rolls.
Ingredients and Method
Ingredients
- 500g strong white flour
- 2 tsp salt
- 2 x 7g sachets fast-action dried yeast
- 2 tsp caster sugar
- 350ml water
- vegetable oil for greasing
- 1 egg for egg washing
Method
- Grease a large baking tray with a little vegetable oil. Sift the flour and salt in a large mixing bowl. Then stir in the yeast and sugar.
- Once the dry ingredients have been mixed, make a well in the middle and gradually add 350ml of warm water. Mix to form a soft dough. If the mix looks too dry, add a little more water.
- Sprinkle flour onto a flat work surface and begin kneading the dough. To knead, press down on the dough with your fingertips about a quarter of the way up. Then, in a smooth motion use the heel of your hand to press the dough down and away from you. Cup your hand and scrape the dough back on top of itself and turn it 90 degrees clockwise. Continue this action for approximately 10 minutes until the dough is smooth and springy.
- Divide the dough into 6-8 pieces and roll to shape them into balls. Cut 20" long pieces of string and arrange a crisscross pattern on top of a tray lined with grease-proof paper.
- Place the first bread roll in the middle of the string, smooth side up. Egg wash the dough lightly. Tie each string around the dough ball loosely to allow the bread to expand. Cut off the long pieces of string and repeat with the other 7 bread rolls.
- Cover with a damp tea towel and leave in a warm room for 45 minutes to prove. Heat the oven to gas mark 7, 200°C. Bake the rolls for 20 minutes until golden.
- Leave to cool on a wire rack for 10 minutes then cut the string off each roll.
