Tiger Bread Rolls

Tiger bread, or giraffe bread as I probably should refer to it as, is one of my favourite things, ever. I’ve only made it once or twice before, it’s relatively easy. Although, I don’t think I applied a thick enough layer of paste on this batch of rolls, they still turned out okay.

Ingredients;

500g strong white flour

7g/one sachet fast action yeast

1tsp salt

300ml lukewarm water

3tbsp sesame oil

for the tiger paste;

1 1/2 tsp fast action yeast

70ml lukewarm water

1 tsp sugar

60g corn flour

1 1/2 tsp olive oil

Method; 

1) In a large bowl, place the flour, yeast and salt. Ensuring the salt and yeast are at separate ends and do not touch, as the salt will kill the yeast.

2) Mix together the dry ingredients, then add the oil and water to form a sticky dough.

3) Place on an oiled surface and knead for 5-10 minute, until the dough is elastic.

5) Oil a large bowl and place the dough inside, cover with cling-film and leave to prove in a warm place for an hour, or until the dough has doubled in size.

6) To make the paste; combine the corn flour, sugar and yeast, pour in the oil and water and mix to a paste, leave for 15 minutes.

7) Once the dough has doubled in size, place back on to an oiled surface and knock back. Divide into 8 equal bits. Shape into rolls, I use Paul Hollywood’s method of making a claw with your hand and encasing the dough, rolling against the surface to form a smooth ball.

8) Place on an oiled baking tray, leaving space for the rolls to expand. Using a pastry brush, brush a thick layer of the paste on top of the rolls.

9) Cover the rolls , ensuring not to touch the tops as not to remove the paste, the best method is to use two plastic bags, put back into a warm place and prove for a further 30-45 minutes. Meanwhile preheat the oven to 200C/180C fan/ gas 6.

10) Once the rolls have almost doubled in size, bake in the oven for 15-20 mins, until golden brown. To see if they are cooked through, turn one over and knock it, it should sound hollow.

I think these are best served once cooled and with lashings of butter, or alongside some home made soup to keep those winter chills at bay!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s