Today I had that problem of wanting something but not wanting to leave the house to get it. I’ve had a very busy week so the thought of spending the day at home with no appointments, no demands, just a day to myself was just too good to pass up. But … I desperately wanted some crusty fresh bread – so no need to go anywhere, I decided to bake these crusty little baps and they were just what I needed! They are also relatively quick as they only require a 1 hour rise followed by another 15 minute rise.
I hope you give them a try – great little rolls for the kids!
2 teaspoons dried yeast
1 teaspoon caster sugar
440g strong white flour
250ml lukewarm milk
50g butter, melted
1 tablespoon plain flour
Lightly dust two baking trays with flour. Put the yeast, sugar and 2 tablespoons of the white strong flour in a small bowl. Gradually add the milk, blending until smooth and dissolved. Leave in a warm, draught free place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume.
Sift the remaining flour and 1 1/2 teaspoons of salt into a large bowl. Make a well in the centre and add the yeast mixture and butter. Using a flat bladed knife, mix to form a soft dough. Turn the dough onto a lightly floured surface and knead for 3 minutes, or until smooth. Shape into a ball and place in a large oiled bowl. cover with plastic wrap or a damp tea towel and leave in a warm place for 1 hour, or until well risen.
Preheat the oven to 210C. Punch down the dough with your fist. Knead the dough again for 2 minutes, or until smooth. Divide into 12 pieces. Knead one portion at a time on a lightly floured surface for 1 minute, roll into a ball and shape into a flat oval. Repeat with the remaining dough.
Place the baps on the trays and dust with the plain flour. Cover with plastic wrap and leave in a warm place for 15 minutes, or until well risen. Make an indent in the centre of each gap with your finger. Bake for 30 minutes until browned and cooked through. Serve warm.