Rich white rolls with a soft crumb and crust plus a touch of sweet-chilli – ideal with barbecued sausages or hamburgers; and you can make small bridge rolls for tiny chipolatas, larger finger rolls or round buns.
Mix the flour with the salt, sugar, chilli flakes and dried yeast in a large mixing bowl or the bowl of a large electric food mixer. Add the diced butter and rub in with the tips of your fingers until the mixture looks like fine crumbs. Work in the milk and beaten egg using your hand, or the dough hook attachment of the food mixer (use low speed), to make a soft but not sticky dough. If there are dry crumbs in the bowl or the dough feels dry and stiff or hard to work add a little more milk; if the dough is very sticky work in a little more flour.
Turn out the dough onto a lightly floured worksurface and knead thoroughly for 10 minutes or for 4 minutes in the food mixer using the lowest speed. Return the dough to the bowl and cover with a snap-on lid or slip the bowl into a large plastic bag. Leave to rise in a warm spot until doubled in size – about 1 hour.
Punch down the risen dough to deflate, then turn out onto a lightly floured worksurface and gently knead for a minute. To make small bridge rolls divide the dough into 36 even-sized pieces, to make larger finger rolls or hamburger buns divide the dough into 18 even pieces. To shape the bridge rolls shape each piece of dough into an oval by first rolling it into a cylinder the size of your little finger then squeezing it between the edges of your hands to make a point at each end. For larger finger rolls shape each piece of dough into a neat cylinder or sausage shape about 15cm long. For the buns shape the dough into balls, then cup your hand over the ball so your fingertips and wrist touch the worksurface. Gently rotate your hand so the dough underneath is rolled around and smoothed into a neat, smooth even ball. Gently flatten the ball to make a bun about 10cm across. Arrange the shaped pieces of dough on the prepared trays, spacing them slightly apart, then slip the trays into a large plastic bag and leave to rise as before until doubled in size – about45 minutes. Towards the end of the rising time heat the oven to 230C/450F/Gas8.
Uncover the dough and brush lightly brush with milk. The buns can also be sprinkled with sesame seeds. Bake in the heated oven for 5 minutes then lower the oven temperature to 200C/400F/Gas6 and bake for a further 5 to10 minutes until golden and firm. Transfer the rolls and buns to a wire rack and cover immediately with a clean dry tea towel to keep the crusts soft. Use within a day or freeze.
Makes 36 small bridge rolls, 18 finger rolls or buns
650g Marriage’s Organic Strong White Flour
2 teaspoons salt
2 teaspoons caster sugar
1/4 to 1/2 teaspoon dried chilli flakes
1 x 7g sachet easyblend dried yeast
50g unsalted butter, diced
400ml tepid milk
1 large egg, at room temperature, beaten
Extra milk for brushing
Sesame seeds for sprinkling (optional)
Several baking trays, lightly greased