About this recipe:Soft and tender rolls with fresh parsley and chives.
7g (1/4 oz) dried active baking yeast
1 tablespoon caster sugar
225ml (8 fl oz) warm water (45 C)
225ml (8 fl oz) milk, room temperature
1 dessertspoon salt
2 tablespoons butter, softened
handful chopped fresh parsley
small handful chopped fresh chives
800g (1 3/4 lb) bread flour
1 egg white
2 tablespoons water
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Method Prep:30min › Cook:30min › Ready in:1hr
In a small mixing bowl, dissolve yeast and sugar in 225ml warm water. Let stand until creamy; about 10 minutes.
In a large bowl, stir together the yeast mixture with milk, eggs, salt, butter, parsley, chives and half the flour. Add the remaining flour, a little at a time, until dough has pulled together. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a clean damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
Grease two baking trays. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 24 pieces. Shape each piece into a round ball, and place into the prepared trays. Cover the rolls with a warm, damp cloth, and let rise until doubled in volume, about 40 minutes.
Preheat oven to 180 C / Gas mark 4. In a small bowl, lightly beat the egg white with 2 tablespoons of water; brush egg wash over tops of rolls.
Bake in preheated oven for about 30 minutes, or until golden brown.