Wednesday,19 September, 2018
Current issue | Issue 1238, (19 - 25 March 2015)
Wednesday,19 September, 2018
Issue 1238, (19 - 25 March 2015)

Ahram Weekly

Homemade bread rolls

Yields 8


3 cups All-Purpose flour (If strong bread flour is not available)

1 tbsp active dry yeast granules

1 tbsp castor sugar

1 tsp fine table salt

20 gm butter (softened) 

2 tbsp vegetable oil

1/2 cup warm water

Extra warm water


Bread Glaze:

1/2 tsp instant coffee

1 tbsp warm water 

1 tbsp pouring cream

Mix coffee and warm water together.  Stir to completely dissolve.  Add cream and stir to form a smooth mixture.  Gently brush tops and sides of each roll. 



In a glass jug, stir together warm water, yeast and sugar.  Allow to stand until frothy; approximately ten minutes.  Sift together flour and   salt.  Rub butter and oil into sifted flour, by hand, until it resembles fine breadcrumbs.  Make a well in the middle and pour yeast mixture inside.  Gently mix to combine.  If more water is needed; add extra warm water, gradually, but in small amounts, rubbing and kneading with each addition, until a soft non-sticky dough is formed.  Knead for ten more minutes, pushing against you.  Shape dough into a big ball.  Place into a lightly oiled bowl and roll to coat from all sides.  Cover top with a damp cotton towel.  Leave in a warm place allowing dough to rise and double in size; approximately one hour.  Punch dough to deflate, then place onto a lightly floured working surface and roll into a rectangle with a lightly floured roller pin.  Fold into a cylindrical shape and divide into eight equal pieces.  Shape each piece into a bread roll and place onto a non-stick baking tray, with at least a 2-inch distance between each.  Cover with a damp cotton towel, allowing them to rise once more and double in size; approximately 45 minutes.  By means of the tips of a sharp pair of scissors, make a cross-cut on top of each.  Gently brush top and sides of each roll with prepared glaze.  Bake in a preheated oven at 200 degrees C, for approximately 20-30 minutes, or until golden.  Remove from oven and allow to cool in tray.


N.B.:  Do not hesitate to use this bread glaze instead of the common egg wash.  You will never regret it when the end result proves 

amazingly perfect .. worthy of a perfect Mom .. Happy Mother’s Day.

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