550 grams of flour of which one cup is made up of mąka tortowa [around 125 grams], a Polish cake flour and the rest with Allinson bread flour - just over 4 cups of flour in total. Four cups of flour would have a weight of about 520 grams.
2 medium size eggs plus 2 medium egg yolks
100 grams or half a cup of caster sugar
113 grams or a stick of butter or 4 oz of butter - melted
3/4 cup or 6 fl oz or three quarter cup whole milk - full fat milk
2 tsp vanilla paste
50 grams fresh yeast
half teaspoon of Himalayan salt
I place the yeast into the warm milk [around 40 C] and when the yeast starts to bubble, I pour the mixture into the bread mixture which has all the rest of the other ingredients.
I hand knead all the ingredients together and allow the dough to rise and double in size. I then knead the dough and divide the dough into 12 equal pieces and knead each portion again and allow the rolls to rise and double in size in my silicon bun tray for a second time.
I then bake the bread rolls in a preheated convectional oven [fan switched off] at 200 C for 20 minutes until the rolls are cooked.
Preparation and baking time = 3 hours
I turned the rolls out of the silicon mould and baked them upside down for 3 minutes to give the bottom a good browning.
Evaluation: The bread rolls are light and fluffy and not sweet. The vanilla flavour is not over the top and I think adding some orange flavour into the dough for the poppy seed roll will make it taste delicious.
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