The 5 rolls booklet

Ingredients

Baker's yeast is given in the method. Full quantities and the bakery version are on the site.

Method

1) Dissolve the yeast in the warm milk with the sugar. 2) Add the flour, egg and milk; knead for 8 minutes, then add the salt and soft butter in pieces until full gluten development. 3) Bulk ferment for 1 hour, covered. 4) Shape into well-rounded 75 g balls. 5) Place on a baking tray, brush with egg and milk, sprinkle with sesame seeds. 6) Proof for 90 minutes until well risen. 7) Bake at 190°C for 14-16 minutes. 8) Cool: an exceptionally soft crumb. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

The soft hamburger bun: sweet, glossy and incredibly fluffy. Also perfect for gourmet sandwiches.

Ingredients

Baker's yeast is given in the method. Full quantities and the bakery version are on the site.

Method

1) Boil and mash the potatoes; allow to cool slightly. 2) Dissolve the yeast in lukewarm water. 3) Combine the flour, mashed potatoes and water; mix for 8 minutes, then add the salt and oil until the dough is smooth. 4) Bulk ferment for 1 hour. 5) Divide and shape into 85 g rolls. 6) Proof for 60-75 minutes. 7) Bake at 210°C for 16-18 minutes. 8) Cool on a wire rack. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.

Potato roll: soft crumb with extended shelf life thanks to the starch in the potato. Excellent for hamburgers.

Ingredients

Baker's yeast is given in the method. Full quantities and the bakery version are on the site.

Method

1) Dissolve the yeast in lukewarm water with a teaspoon of sugar. 2) Combine flour and water, knead for 8 minutes; add salt, softened butter and milk until full gluten development. 3) Bulk ferment for 1 hour. 4) Shape into round rolls of 80 g each. 5) Brush with milk and sprinkle with sesame seeds. 6) Proof for 60 minutes. 7) Bake at 200°C for 15-17 minutes until golden brown. 8) Cool. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

The classic soft sesame roll, burger bun style. Milk and butter give a soft, velvety crumb.

Ingredients

Baker's yeast is given in the method. Full quantities and the bakery version are on the site.

Method

1) Dissolve the yeast in lukewarm water with a pinch of sugar. 2) Combine flour and water, knead for 8 minutes; add salt, milk and butter until full gluten development. 3) Bulk ferment for 1 hour. 4) Shape into oval rolls of 80 g. 5) Egg wash and generously sprinkle with poppy seeds. 6) Proof for 60 minutes. 7) Bake at 200°C for 15-17 minutes until golden brown. 8) Cool. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

Soft poppy seed roll, elegant and fragrant. Perfect for savory breakfasts and buffets.

Ingredients

Baker's yeast is given in the method. Full quantities and the bakery version are on the site.

Method

1) Dissolve the yeast in lukewarm water. 2) Combine the flours and water, knead gently for 8-10 minutes (spelt has a more delicate gluten structure); add salt and oil. 3) Bulk ferment for 1 hour with one light fold. 4) Shape into 85 g rolls. 5) Proof for 75 minutes. 6) Brush and dust with spelt flour. 7) Bake at 220°C with steam for 16-18 minutes. 8) Cool. NATURAL IMPROVER (optional): I always add my Natural Improver (2-3% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it. COCONUT FAT, OIL AND VINEGAR (my method): add the coconut fat once the dough comes together into a ball; add the olive oil, apple cider vinegar and salt last.

A spelt roll with an aromatic, rustic flavour. Knead gently: spelt gluten is stronger but more fragile.