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1
Put the ingredients in a heatproof container, and microwave for 30 seconds at 500w to melt the butter.
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2
Let it cool down to about body temperature.
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3
Add the yeast sugar salt bread flour in that order, mixing well between additions.
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4
When the dough is more less mixed, put in a plastic bag, and massage the bag lightly for about 30 seconds.
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5
Loosely twist the bag closed, and microwave at 200w for 30 seconds.
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6
On a floured work surface, divide into 6 portions and round portion.
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7
With the seam side on the bottom, cover the dough balls with plastic wrap or a piece of plastic, and leave for 20 to 30 minutes.
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8
When time is up, deflate the dough (press down on them) and form into any shape you like.
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9
For Heidi's white bread, just round the dough off again after deflating it...
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10
...put a rolling pin on top...
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11
...and press hard.
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12
(But not too hard.)
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13
It looks like this when pressed.
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14
Lift the dough up gently, and move to a baking sheet.
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15
I formed all the dough into Heidi's White Bread.
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16
(The small one in the photo is the 7th roll.)
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17
Cover with plastic wrap or a piece of plastic (or a moistened and wrung out kitchen towel) and microwave for 30 seconds at 200w.
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18
You can skip this step, but the bread rises better if you do this.
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19
In a warm room or using your oven's bread-rising setting, leave to rise again (2nd rising) for 30 minutes.
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20
Mist the dough to prevent it from drying out if you can.
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21
For regular bread rolls, brush with an egg wash and bake at 180C for 12 minutes.
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22
For Heidi's white bread rolls, dust the tops with sifted (use a tea strainer) bread flour, and bake at 150C for 12 minutes.
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23
How to prevent the bread from being raw inside Since the temperature inside the oven drops immediately when you open the door, preheat the oven to a high temperature.
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24
For the white rolls I preheat to 180C.
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25
I received some questions about stickiness.
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26
Since the moisture content of flour varies by the brand, if the dough is still sticky, add a little more flour.
