Stott means "to bounce" in northeastern British dialect, and these squat rolls are delectably chewy
Prep Time: prep 20 mins, plus rising
Cooking Time: cook 15-20 mins
Serves: makes 8 rolls
- 3 2 / 3 cups bread flour, plus more as needed
- 1 3 / 4 tsp instant yeast
- 1 tsp sugar
- 1 1 / 2 tsp salt
- 3 tbsp butter, at room temperature
- 3 / 4 cup tepid water
- 2 / 3 cup tepid whole milk
- Mix the flour, yeast, sugar, and salt in a large bowl. Add the butter and rub it in with your fingertips. Make a well in the center and pour in the tepid water and milk. Stir with a wooden spoon to make a stiff dough. Turn out onto a floured work surface and knead for about 5 minutes, adding more flour as needed, until smooth. Place in an oiled bowl, and turn to coat with oil. Cover with plastic wrap and let stand in a warm place for about 1 hour, or until doubled in volume.
- Lightly flour 2 large baking sheets. Knead the dough on a work surface until smooth. Divide it into 8 equal balls. Roll each into a flat round about 4in (10cm) wide. Poke a hole through the center of each with the handle end of a wooden spoon. Place on the baking sheet and prick lightly with a fork. Cover with plastic wrap and let stand in a warm place for about 20 minutes until puffy.
- Preheat the oven to 425°F (220°C). Bake for about 15 minutes, or lightly golden. Transfer the breads to a wire cake rack and cool.
- prep 20 mins, plus rising; cook 15-20 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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