Dinner rolls from A Table in the Tarn: Living, Eating and Cooking in South-west France by Orlando Mu
I love the moment at the beginning of a meal when bread is passed round among guests. If we are serving rolls, I sometimes bake them so they are lightly joined together, so that guests can break on...
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Ingredients
- 500 g flour: half plain, half strong
- 110 g unsalted butter, softened
- walnut-size piece fresh yeast
- 300 ml milk, warm (ideally boiled, cooled and skimmed)
- 2 tbsp sugar
- 1 large egg
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