Buttery breakfast rolls

This is not a sourdough recipe, but a very reliable “special” yeast bread that you might wish to try. The rolls are rich and onctueuse in the words of the original recipe this comes from and you will want to gorge on them on high days and holidays forever once you have made your first batch.

The recipe originated in the book entitled simply “Pain” by Fiset and Blois from the famous Premier Moisson bakery in Montreal where it is written in French … for non-Québécois people this version might be easier to follow. The recipe requires several repeated rising and kneading session to give just the right texture – more work than regular bread, but worth it They make no pretence to being healthy with all that butter and eggs – just enjoy them.

Ingredients:

a sachet of dried yeast
one and a half cups of warm milk
2 medium eggs
2 soup spoons of sugar
2 teaspoons of sea salt
three and a half cups of all-purpose or bread flour
half a cup of unsalted butter

Method:

Dissolve the yeast in the warm milk and add the eggs, sugar and salt
Gradually incorporate the flour and knead it to give a springy dough (experience will tell you when it is just right)
Cover and let rise for 30 minutes then knead the dough about 20 times
Cover and let rise for 90 minutes then knead the dough about 20 time
Cover and let rise for 60 minutes then knead the dough just to knock it back a bit
Divide the dough into six or eight balls and place them on a baking sheet – cut a shallow cross in the top and let them rise in a warm place under a towel for 45 minutes
Put a bowl of hot water in the oven and heat to 400degF ( a little less if you have fan assistance)
Cook for 15 or 20 minutes until bien doré and they look perfect

And that’s it. Takes a weekend morning in between other tasks, little trouble at all. Eat with more butter and apricot conserve. They freeze well.

And here’s the process in photographic stages ….

Mixing the dough the first time ... you should aim for this consistency

Ready to rise

Almost the last stage - on the baking sheet and resting for 45 minutes before going into the oven. Note the crosses cut in the top