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1
Mix the dry ingredients marked together.
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2
Put all of the ingredients,except the butter, in the bread-maker.
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3
Turn on the dough mode setting.
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4
Add the yeast according to the manufacturer's instructions.
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5
Add the butter after the dough has been kneading for 5 minutes.
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6
Leave the rest to the bread maker.
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7
When the dough is ready, take it out of the bread-maker and gently punch it down.
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8
Divide the dough into 6 portions and roll into balls.
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9
The dough is rather soft, so dust with flour, if needed.
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10
Each ball is should be about 65 g. Cover with a damp kitchen towel and let rise for 15 minutes.
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11
Punch the balls down with a rolling pin, dust with flour from strainer, and roll into balls again.
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12
Indent the middle of the balls firmly with a chopstick.
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13
Press the balls firmly to the bottom, but be careful not to press them too hard, or they may break apart after rising.
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14
Use the bread rising setting of your oven and let rise for 40 minutes.
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15
The photo shows the rolls after the second rising.
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16
Preheat the oven to 180C, lower the heat to 160C and bake for 10 minutes.
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17
Lower the heat again to 140C and bake for 5 minutes.
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18
The total baking time is 15 minutes.
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19
If they seem to be browning too quickly, cover with a sheet of foil.
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20
I covered mine after about 8 minutes.
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21
They tend to wrinkle when they're cool, but if you want to make really white rolls, cover them with foil soon after putting them in the oven.
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22
But even then they will get a little bit wrinkled.
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23
They're best eaten right out of the oven, but they're still good eaten later, if you put them in a plastic bag while slightly warm.
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24
They're really good with blueberry jam or with egg salad.
