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White bread rolls
Water 1
1
⁄4
cup
(300ml)
Skimmed milk powder 1 tbsp
Butter (melted) 2 tbsp
Sugar 2 tbsp
Salt 1
1
⁄2
tsp
Strong white bread flour 3
1
⁄4
cup
(468g)
Fast action yeast 1
1
⁄2
tsp
Method
1 Knead and shape the dough into 6 rolls.
2 Place on a greased baking tray.
3 Brush lightly with melted butter.
4 Cover for 20-25 minutes.
5 Allow to rise until they are double in size then glaze, if required.
6 Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).
Wholewheat bread rolls
Water 1
1
⁄4
cup
(300ml)
Skimmed milk powder 2 tbsp
Butter (melted) 2 tbsp
Honey 2 tbsp
Brown sugar 1 tbsp
Salt 1
1
⁄2
tsp
Strong wholewheat bread flour 3
1
⁄4
cup
(429g)
Fast action yeast 1
1
⁄2
tsp
Method
1 Knead and shape the dough into 6 rolls.
2 Place on a greased baking tray.
3 Brush lightly with melted butter.
4 Cover for 20-25 minutes.
5 Allow to rise until they are double in size then glaze, if required.
6 Bake for approx 15-20 minutes at 190°C (gas mark 5, 375°F).
Croissant
Milk 1 cup
(240ml)
Egg 1
Butter 25g
Salt 1
1
⁄2
tsp
Sugar 4 tsp
White bread flour 3
1
⁄2
cup
(504g)
Fast action yeast 1
1
⁄2
tsp
Method
1
Roll dough out into a rectangle Place 250g of butter on one side
and fold other side over, sealing the edges.
3
Roll out into a rectangle and fold right third into the centre
followed by the left third. Seal and wrap in cling film, chill for 20
minutes. Repeat (rolling out, folding and chilling) 3 times.
4
Roll into long rectangle and cut into triangles. Roll into croissant
shape and leave to rise for 30 minutes.
5
Glaze with egg and milk and cook for 15-20 mins at 200ºC
(400°F, gas mark 6)
Hot cross buns
Water 1 cup
(240ml)
Butter (melted)
1
⁄4
cup
(50g)
Sugar
1
⁄4
cup
(57g)
Egg (beaten) 1
Salt 1 tsp
Strong white bread flour 3
3
⁄4
cup
(540g)
Fast action yeast 2 tsp
Cinnamon 1 tsp
Nutmeg
1
⁄4
tsp
Raisins 1 cup
(150g)
Method
1
Divide into 8-12 pieces. Shape and flatten slightly.
2
Score a cross on the top of each bun.
3
Glaze with egg and milk.
4
Cover and allow to rise for 30 minutes.
5
Bake for approx 16-18 minutes at 190°C (gas mark 5, 375°F).
Tea cakes
Warm water 1 cup
(240ml)
Butter (melted) 50g
Salt 1 tsp
Sugar 50g
Dried milk 2 tbsp
Mixed spice 1 tsp
White bread flour 400g
Dried yeast 1 tsp
Currants
2
⁄3
cup
(100g)
Method
1
Place all ingredients except currants in breadmaker and set to
dough setting.
2
After the cycle has finished knead in the currants.
3
Make into 8-10 balls and place on greased baking sheet and
leave to rise for 30 minutes.
4
Cook at 200ºc (400°F, gas mark 6) for 15-20 minutes until
golden brown.
Dough (prog. 6)
