Pav bread rolls

1. 1

   Add the milk, water, sugar, yeast and 100g/3½fl oz flour to the bowl of a freestanding mixer fitted with a dough hook (alternatively use any large bowl and knead by hand). Mix, then cover the bowl with a tea towel and leave to rest for 20 minutes.

2. 2

   Add the rest of the flour and salt and combine in the mixer. Knead the dough on the lowest setting for 10-15 minutes, or until very smooth and elastic.

3. 3

   Use the oil to grease the bowl and the surface of the dough, cover with a tea towel and leave in a warm place to rise for 2 hours, or until doubled in size.

4. 4

   Preheat the oven to 210C/190C Fan/Gas 7 and line a baking tray with baking paper.

5. 5

   Shape the dough into 10 equally-sized balls. To finish shaping pull pieces of the dough from the outside of each ball and push into the centre, working around until you have a neat ball where the dough is smooth and stretched underneath with a seam on top.

6. 6

   Place the dough balls on the prepared baking tray, cover with a tea towel and prove for a further 20 minutes.

7. 7

   Brush the tops of the rolls with beaten egg. Bake for 20-25 minutes and then cool on a wire rack before serving.

1 serving ≈ 85 g

Nutrition values are estimates. - means data is unavailable.