Alex Luck //Hearst Owned

Tiger Bread Rolls

Name: Tiger Bread Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 serving(s)
Ingredients: 200 -220ml milk; 50 g unsalted butter, plus extra to grease; 350 g strong white bread flour, plus extra to dust; 7 g sachet fast-action dried yeast; 25 g rice flour; 1 tsp. caster sugar; 1/2 tbsp. sesame oil, see GH Tip; 1 tsp. dried fast-action yeast

A yeasty paste gives these rolls their signature cracked look and savoury chew. Use whole milk in your dough for a richer flavour.

By The Good Housekeeping Cookery TeamPublished: 29 April 2021

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Cooking Notes: plus cooling and rising

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Yields:

8 serving(s)

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Cal/Serv:

251

Ingredients

For the dough

200
-220ml milk
50 g
unsalted butter, plus extra to grease
350 g
strong white bread flour, plus extra to dust
7 g
sachet fast-action dried yeast

For the topping

25 g
rice flour
1 tsp.
caster sugar
1/2 Tbsp.
sesame oil, see GH Tip
1 tsp.
dried fast-action yeast

Directions

1. Step 1For the dough, heat 200ml milk and the butter in a small pan just until butter melts. Set aside to cool until just warm.
2. Step 2Mix flour, yeast and 1tsp fine salt in a freestanding mixer fitted with a dough hook. Pour in cooled milk mixture and knead for 5min, until smooth and elastic (adding more milk if dough looks dry). Alternatively, mix in a bowl with a wooden spoon, then knead by hand on a lightly floured surface 10min. Cover bowl with a clean tea towel or clingfilm and leave to rise in a warm place for 1hr, or until doubled in size.
3. Step 3Line a large baking tray with baking parchment. Divide the risen dough into 8 equal pieces and roll each into a neat ball. Place on lined tray, spacing apart. Cover with greased clingfilm (greased-side down). Leave to rise in a warm place for 45min, or until noticeably puffed.
4. Step 4Preheat oven to 220°C (200°C fan) mark 7. When rolls have nearly risen, make the topping by whisking all the ingredients with 2tbsp tepid water and a pinch of salt – adding more water if needed to get a brushable consistency. Leave to rest for 5min.
5. Step 5Flatten the rolls slightly with the palm of your hand, then brush over the topping. Bake for 20min, or until crackled and golden. Cool completely on a wire rack before serving.