soft bread rolls

i've been making these rolls for months now and everybody loves them. they are so soft, light and fluffy...very versatile as well.

more recently, i made them on new year's eve and for breakfast for new year's day (they were THAT popular) for the wigs and miss k and her friends, who stayed over after watching the fireworks with us over the harbour. i have to say the fireworks this year were especially spectacular.

roux

120g water
25g strong bakers' flour

remaining dough

500 grams strong bakers' flour
200 grams water
2 tsp yeast
1 tbsp powdered milk
1 1/2 tsp salt
30 grams sugar
20 grams butter

place the water and flour for the roux into thermomix bowl and cook for 3 minutes at 70ºC on speed 3.

place the remaining ingredients into the thermomix bowl. mix for several seconds on speed 6 until a dough forms. it is a slightly sticky dough. with dial set to closed lid position, knead for 4 minutes on interval setting.

remove dough from thermomix bowl and throw several times onto a lightly floured surface (this will improve the texture). thwack it onto bench and consider it exercise or therapy. that said, i must admit that i have on 2 occasions forgotten this step and can't say the bread suffered too much - still delicious and eaten to the last crumb

divide the dough into 16 portions and form into rolls and arrange on a baking tray lined with baking paper. allow to rest for 1 or 2 hours (time permitting) before baking for 20 minutes at 180ºC. i find the rolls are really fluffy with the longer resting time. i rest my dough in a cold oven to get it out of the way and prevent them from drying out too much.

after baking, if you prefer a soft crust, cover the rolls with a clean teatowel as they come out of the oven.

if you're feeling adventurous, you can fill the rolls prior to forming and baking - some suggestions - cheese, ham, chocolate (uhuh...chocolate), custard (make sure the custard is nice and firm; alternatively, you could pipe it in).