Perfect Salted Rolls
·Yeast starter
Stir about a teaspoon of sugar and a tablespoon of plain flour into lukewarm milk. Mix well. Crumble in the yeast and let the starter activate. It's ready to use once big bubbles form on the surface of the yeast mixture.
Dough
In a bowl or stand mixer, combine all the ingredients, including the starter. Add a little extra flour or milk if needed. A bread maker or a good stand mixer is ideal for mixing the dough.
Let it rise
Cover the dough with plastic wrap and then with a tea towel on top. Let it rise for about an hour.
Shape and let rise again
Tear off pieces of the risen dough, sized however big you'd like your finished rolls to be, and twist them into shape. Arrange them on a baking tray lined with parchment paper, cover with a tea towel, and let them rise on the tray for another 30 minutes to an hour.
Brush with egg
Brush the rolls with egg beaten together with a splash of water, then sprinkle with whatever topping you fancy.
Bake with steam
Bake at 230°C for about 10 to 12 minutes. I use the steam setting on my Electrolux steam oven - it makes the rolls so much softer.
