This recipe is fun to make and creates small rolls that can be used as a side at dinner, for sliders or as an accompaniment to your favourite soup. These rolls take a couple of hours to make but as it is a fairly large recipe, you only need to do it once in a while and freeze the remaining rolls.
2 tablespoons dry yeast
½ cup warm water
125 grams softened butter
¼ cup golden syrup
3 free range eggs
1 cup lukewarm milk
4.5 cups of wholemeal flour (plus extra for kneading)
1.5 tsp salt
Dissolve the yeast and warm water together and set aside to ‘foam’
Cream butter and honey in a bowl and add eggs one by one (scrape the sides with a spatula).
Add the warm milk before adding the warm yeast mixture. This will create quite a runny mixture.
Add the flour and salt and mix for about 3 minutes. Use a dough hook if you have one but I just used my mixer.
Cover and leave to rise in a warm dry place for an hour.
Butter a glass lasagna dish
Turn on to a floured surface and knead a couple of times, begin to shape into the glass dish shape (you may need to add a little more flour)
Cut in to 24 equal pieces and ball together before placing into the dish
Cover and let rise for another hour.
Preheat the oven (after 45 mins of rising) to 180 degrees.
Bake for 20 minutes
Once cooked, baste with butter and leave for 3 minutes before serving.
Pull apart as you see fit and freeze in bread bags until you want to use
Use for mini hamburgers or sliders
When rolling into 24 balls, pull the edges back making a smooth round top and the ‘join’ at the bottom of the bun
When mixing the dough should be fairly tacky but not stick to your finger. It may still stick to the original bowl
While waiting for the yeast and water to foam, cover the bowl with a plate to keep the warmth in
Using a hot water or airing cupboard works well for the dough to rise.