Bread Rolls

Firstly, be sure that the butter or margarine is soft at room temperature.

Crack 2 eggs into a bowl.

Beat eggs using a fork or a whisk & set aside.

Add the flour & butter to a mixing bowl.

Rub the butter into the flour using your fingertips. It should resemble breadcrumbs.

Add in the sugar, salt & the yeast.

Mix well.

Add in the beaten eggs.

Pour in the lukewarm milk.

Pour in the lukewarm water.

Mix until it forms a dough.

Place dough onto a floured surface.

Knead for 10 minutes. The longer it is kneaded, the softer it will be.

Lightly oil a bowl & pat excess oil onto the dough so it does not dry up. Place the dough into the bowl.

Cover with cling/plastic wrap & leave in a dark place to rest for 1 hour or more. I usually pop it in a turned off oven or microwave.

After an hour, the dough should double in size.

Punch down dough & place onto a floured surface.

Knead for a minute.

Roll the dough into a log shape.

Cut into 12 equal parts.

Line a baking tray with wax/parchment paper.

The dough should be a bit tacky, take one piece at a time & dunk it into some flour.

Roll the dough out using a rolling pin.

Fold & roll the dough in an upward motion – like a Swiss roll effect.

Continue the same process for the rest of the dough pieces & place onto the prepared baking tray.

Cover with a dish towel & allow to rest for 30 minutes.

After 30 minutes of resting the rolls, they should be nice & puffy.

Crack 1 egg into a bowl.

Beat with a fork or a whisk.

Brush the egg over the rolls.

Bake for 20-25 minutes until golden.

Enjoy with a cup of hot tea, coffee or cocoa.

These Bread Rolls are also perfect for hot dogs, Philly cheese steak rolls, Debonairs Chicken & Mushroom Subs or as a side.

The inside of these rolls are super soft & fluffy.

Store these buns in an airtight container for up to a week.