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STEAM AND FROTH YOUR WAY TO PERFECT MILK
Making your own bread rolls is truly impressive, and fills the house with a welcoming aroma.
The dough hooks make light work of kneading.
280g (10½oz) strong flour
1 level tsp salt
1 level tsp caster sugar
2 level tsp dried yeast granules
160ml (5½fl oz) warm water
2 tbsp olive oil
extra oil and flour
sesame seeds (optional)
Always make breads in a warm kitchen using warm utensils to help the yeast to activate. Sift the
flour and salt into a medium sized bowl
Dissolve the sugar and yeast in a jug with the water, and add to the flour.
Using the dough hooks, mixfor a minute at medium speed.
Add the olive oil, and mix for another minute on slow speed, increasing to full speed until all is combined and you have a smooth dough. If it appears too dry, sprinkle over a few drops of water, and work this into the mixture until smooth again.
Form dough into a ball, place in a medium sized oiled bowl, cover with clingfilm, and wait it has risen
and doubled in size.
This should take 20 – 30 minutes.
Remove from bowl and squeeze the dough
Preheat the oven to 210C/410F/M6-7
Chop the dough into pieces, each weighing about 50g (2oz), and roll them into tight little balls.
Place on a non-stick baking tray covered with a plastic sheet and leave for about 40 minutes, in a draught-free place, until double in size.
Dredge generously with flour and bake for 10 minutes.
Hamburger buns can be made by gently rolling out the little balls with a rolling pin.
Paint the top o feach bun with water, dip into atray of sesame seeds, and stand upright again.
Proceed as above, but no flour dredging is required.