Use the cast iron Bread Oven to make these pull-apart bread rolls for an appetizer, a brunch, or as a side. Top with your choice of sesame seeds or poppy seeds.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
FOR THE DOUGH
- 300g (2 ½ cups) flour (+ extra for kneading)
- 10ml salt
- 2ml sugar
- 20ml butter, melted
- 10g instant yeast
- 250ml tepid water
TOPPINGS:
- Butter, flour, or egg wash
- Sesame seeds or poppy seeds
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Method
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1Place the flour, salt, sugar, butter and yeast in the bowl of an electric mixer. Mix using a dough hook. Add enough tepid liquid to make a soft, sticky dough.
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2Knead the dough for at least 10 minutes to form a smooth, soft dough (not dry and tight).
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3Cover with a damp cloth and leave in a warm place until the dough has doubled in bulk. This will take approximately 30-45 minutes.
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4Preheat the oven to 250°C (230°C fan-assisted). Brush the Le Creuset Bread Oven’s base and sides with butter.
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5Knock back the dough and make sure all the air has been pushed out. Divide the dough into 60g portions and shape into rolls with oiled hands. Place the rolls in the Bread Oven base, cover with the lid and allow to prove in a warm place until doubled again. This should about 20 minutes.
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6Carefully top the rolls as desired:
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7Brush with butter or beaten egg and top with seeds or sea salt
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8OR dust with flour and score
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9Reduce the oven temperature to 200°C (190°C fan-assisted) and place the bread oven in to bake. Bake for 15 minutes, then remove the lid and allow to bake for a further 10-20 minutes until browned.
