Kempsters‘ recipes

Bread Rolls and French Sticks
Bread dough 1 kg batch
1 egg
Milk 2 tablespoons

Use the quick bread dough or the sponge method - your choice - and shape into rolls of various sizes and shapes.

1kg of flour is enough for 14 - 16 small rolls or six or seven French Sticks.

Use the same proving method as for the loaves. Slash the rolls or French Sticks with a sharp knife and leave to rise, the cuts will open up with the rising of the dough.

Brush with egg wash and sprinkle with sesame or poppy seeds as desired.

Bake for 30 - 35 minutes at 200-210°C, but turn the oven down if they are getting too dark.

Spread on wire racks to cool.


Egg Wash:
Beat the egg wash ingredients until thoroughly mixed. This quantity should be enough for six bakings. The remainder can be frozen in five compartments of an ice cube tray. When thawing out for future use, more milk can be added.

Excess rolls can be put into plastic bags and frozen.

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Last updated by: Webmaster , 06-Jan-2005 09:05 PM

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