I’ve been meaning to post these for ages, but it’s busy, busy, busy since going back to work…
I wish I’d made these rolls today. Imagine taking a few down to the beach with a hunk of cheese and some lurpack in a little basket, covered with a hand-embroidered tablecloth, a silver butter spreading knife nestled at the bottom. With the sun high and bright in the blue sky, a picnic by the sea would have been a treat.
… if you could see the beach we were on you mightn’t have wanted to stay and eat.
Yes, we were here. The beach from Alien 3. It really is as other-wordly as it looks in the film. Black sands, powerful, swirling waves and remnants of industrial waste. For all I am compelled to fully believe in, and support, the miners and their cause and would have fought the government and their policy of razing pit villages to the ground with my heart and soul, somehow you can’t help thinking that the government did the environment a huge favour. Apparently, according to D, a huge ‘slide’ used to run from the pit to the sea, dumping the waste directly in!! Marine life ceased to exist for as far as 4 miles out to sea… Could you imagine that happening now??? Even more chilling is the name of the beach. The Blast Beach. Just further on? The Chemical Beach… Scary stuff.
Anyway, history lesson over.
More buns? Mmmmm – think I’ll stick to picnics in the park!!
The basic white loaf recipe was inspired by The Pink Whisk…
Crusty White Buns
Makes 8 rolls.
500g strong white bread flour
1 tsp caster sugar
1 tsp salt
2 tsp dried yeast or 1 sachet of fast action yeast
200ml water and 100ml milk combined, lukewarm.
* Check your yeast; if it’s not fast action it will need dissolving in the warm liquid rather than adding it directly to the bowl. It’s okay to add fast action yeasts, (usually found in sachets) to the dry mixtures directly.
* Add the flour, sugar, salt and yeast to a large bowl, or the bowl of a mixer if using. Always put the yeast on the opposite side to the salt – salt can deactivate the yeast!
* Mix together the lukewarm liquids and add to the bowl, then mix together.
* Now you need to knead!
* Knead for 10 minutes by hand or set your mixer (with a dough hook) to a medium speed and allow it to do it’s work for 5 minutes. After five, let the dough rest for a few minutes, then set the mixer away again for another five minutes.
* Lightly oil a bowl and then place the dough into it, cover and leave to rise for around an hour. It should double in size.
* After an hour, tip the dough onto a VERY lightly floured work surface. BE PATIENT if the dough is sticky whilst shaping your rolls – the higher the hydration of your loaf, the softer it will be. Don’t be tempted to add more flour.
* Shape your buns – leave to rest again for 25 mins. Pre-heat the oven to 200 degrees C
* Dust the buns lightly with flour, line a baking tray with greaseproof paper and place your buns onto it. Bake for 15-25 minutes – check them. I like mine dark, but you might prefer them lighter.
* Enjoy with cheese, ham, butter…. fresh tomatoes too! Mmmmm
To make Tiger Roll Crunch Topping there’s a great recipe here…