Ingredients
Check off ingredients as you go
Makes 30 rolls
- 500 g (4 cups) all-purpose flour (plain flour)
- 300 ml (1¼ cups) water (or half water, half milk)
- 80 g (6 Tbsp) neutral oil (sunflower)
- 50 g (¼ cup) light brown sugar (you can use just 25 g / 2 Tbsp)
- 20 g (0.7 oz) fresh yeast or 1 Tbsp active dry yeast
- 1 tsp salt (10 g)
For the egg wash
- 1 large egg (I use the whole egg for the wash)
In the bowl of a stand mixer (or in a large mixing bowl), dissolve the crumbled yeast and the sugar in the lukewarm water. Let stand until bubbles form, then add the oil, flour and salt. Knead for 5 to 10 minutes, until you have a smooth, elastic dough. Let rise for 1 hour (or until the dough has doubled in size).
Turn the dough out onto a lightly floured work surface and punch it down (knead by hand to release the air bubbles). Divide into pieces of about 30 g (1 oz). Shape each piece into a ball or an oval and place on a baking sheet lined with parchment paper, leaving plenty of space between them because they will puff up. Let rise for about 30 minutes.
- Gently brush with the beaten egg using a pastry brush. Preheat the oven to 190°C (375°F) fan/convection. Bake in the middle of the oven for 12 minutes, keeping an eye on them: they should be a nice golden color, without burning.
Split the rolls lengthwise without cutting all the way through and fill them, for example with gravlax salmon, tuna mousse, deli meats or anything you like…
Tips
- These rolls freeze perfectly.
- For a darker glaze, you can add 1 Tbsp coffee to the beaten egg.
- You can sprinkle the rolls with sesame or poppy seeds.