Meals and Courses

Salt & Pepper Crusted Rolls

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and baking
  • 275 ml (9 fl oz) water
  • 25 g (1 oz) unsalted butter, softened
  • 475 g (15 oz) strong white bread flour
  • 1 teaspoon caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 2 teaspoons sea salt
  • 2 teaspoons multi-coloured peppercorns, crushed
  • 1 tablespoon semolina flour milk, to brush

Lift the bread pan out of the machine and fit the blade. Add the water, butter, flour, sugar, yeast and ½ teaspoon of the salt to the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

Mix the remaining salt with the pepper and semolina and sprinkle on a plate.

At the end of the programme turn the dough out on to a floured surface and cut it into 12 equal pieces. Shape each into a ball and brush the tops lightly with milk. Dip in the salt and pepper mixture and then space them about 4 cm (1½ inches) apart on a large, greased baking sheet. Cover loosely with a clean, dry tea towel and leave to rise in a warm place for 30 minutes.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for about 10 minutes until risen and golden. Transfer to a wire rack to cool.

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