Monday, 3 January 2011

Sage & Parmesan Bread Rolls

When I was younger my mum used to make the most amazing fresh-baked homemade bread - I really remember the comforting smells coming from the kitchen and eating at least four rolls at a time! Homemade bread straight from the oven is so much better than any other bread you'll ever have, especially if you've put some effort into making it lightly flavoured like these Sage & Parmesan Rolls.

Top tip: You can halve the cooking time by making smaller dough balls, which also go extremely well served with a starter.

Makes 10 rolls


Strong White Flour - 450g
Milk - 300mls
Caster Sugar - 1/2 tsp
Salt - 1 tsp
Butter - 25g
Dried Active Yeast - 4 tsp
Fresh Sage - 8 leaves
Grated Parmesan - 2 tbsp

1. In a measuring jug warm the milk in the microwave until it's lukewarm (feels warm to touch, but not hot). Melt the butter in the warm milk, and then add the yeast and sugar, mixing thoroughly with a fork. Set to one side in a warm area. When the yeast has created a foamy topping on the milk it is ready to use (about 10 minutes of fermenting).

2. Meanwhile, sieve the flour and salt into a large mixing bowl. Add the grated parmesan and finely chopped sage and mix together.

3. Pour a little of the yeast mixture into the dry flour mix and knead the dough constantly. Add the yeast bit by bit and keep kneading for about 10 minutes until the dough is smooth and elastic.

4. Place your dough in a greased container and cover with lightly oiled cling film and place in the warmest part of your house for one hour, to allow the dough to rise.

5. Once risen, you need to knock the larger air bubbles out of the dough by throwing it against your work surface a few times and folding it over in your hands. Next divide the mixture into your preferred bun size and place on some lightly buttered grease-proof paper. Place the rolls back in your warm area for another 30 minutes.

6. Sprinkle some more grated parmesan on top and bake the rolls in a pre-heated oven at 220 degrees Celsius for about 15 minutes, or until golden brown.

Serve warm from the oven with a curl of butter.

1 comment:

  1. Tried this recipe today, and despite being skeptical about the quantity of yeast, it worked. Hooray!

    My blog on it can be read here :