White Bread Rolls

Never worry about getting snowed in or the shops running out of bread by keeping these basic ingredients in the cupboard. All you need then is patience!

1. 1

   Mix the white flour, salt and dried yeast in a bowl. Rub in the softened butter until it resembles breadcrumbs.
   Mix the warm milk with the water.
   Add the milk mixture to the dry ingredients and mix together with your hands until the dough is well combined. Bring the dough together into a ball.
   Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. Return the dough to the bowl and cover with cling film. Stand for 1½ hours in a warm place until the dough has doubled in size.
   Return it to a floured work surface and knock it back. (Lightly knead again for a few minutes to ‘knock’ the air out of it, taking it back to its original size)
   Separate into eight parts and roll each into a ball. Flatten each slightly with your hand and place the rolls on a lightly greased baking tray quite close together. Cover the tray with cling film and put aside for another hour, when the rolls will have doubled in size again.
   Preheat the oven to 220C/Gas 7.
   When the rolls have expanded, dust them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through. Allow to cool slightly before separating.