the best
dinner
rolls
go straight to the recipe This recipe comes from the wonderful Australian recipe writer, and Middle Eastern aficionado, the late Greg Malouf, first drawn to my attention by my friend and marvellous cook Diana Hetzel. Since that time, we have turned it into multiple incarnations, white sandwich loaf, so brilliant I prefer it to my Japanese sando bread, fabulous focaccia, crispy and crunchy with loads of our best extra virgin salt and spices or salt and herbs. We also roll/push it out very thin and make a crunchy sort of flat bread. This is a very wet sticky dough and handling it with wet or oiled hands is helpful, and it does require a bit of extra flour if your shaping it. I’m certain we haven’t exhausted the incarnations of this wonder ful bread.
FIRST PUBLISHED 2008 galaxy guides – AO 20 NOVEMBER 2024
PICTURED above the properly mixed dough

ingredients

makes two loaves, or approximately 20 x 70g rolls

30g dried yeast:50g fresh yeast
10g caster sugar, optional
450g warm water
50g EV olive oil
900g flour [1]
30g fine sea salt

[1] We used to always use Lauke Organic, but it has become so expensive since COVID we now use Lauke Bakers Flour without any disernable difference.

The only way I can find low gluten four these days, perfect for yeast and Chinese buns is my Chinese grocer.

quite a firm dough

Weigh the yeast, sugar, water and oil into the large bowl of your electric mixer and whisk together. Add the flour and using the dough hook slowly mix together. When about one third incorporated add the salt and continue working until it comes together. Cover and prove.

When doubled in volume, knead the dough on a very lightly floured board until smooth and elastic, and for loaves, divide into two and place well apart on a baking sheet covered with a silicon sheet or baking parchment.

For rolls until you get the hang of it you may find it easier to just cut off pieces and add until you have 70g then roll them into twists. One you get the hang of it just roll a long sausage and form.

Brush with egg yolk and if ou love poppyseed dip them into poppyseeds.

preheat oven to 220°C
When doubled again bake until browned and crisped on the top and bottom. Cool on a rack.

tip to make a lovely rich white bread, substitute the water for full cream milk and the EV olive oil for melted unsalted or lightly salted butter and glaze with egg yolk.

PICTURED ABOVE….scraping the dough onto a work surface
PICTURED LEFT….THE DOUGH, PORTIONED AND READY FOR SHAPING INTO INTO TRADITIONAL PIDE LOAVES BELOW LEFT 
PICTURED BELOW THE TRADITIONAL PIDE BREAD SHAPING

OTHER INCARNations

PICTURED above cooked loaves made with milk and BELOW….a more elongated version of the same dough
PICTURED BELOW….TRADITIONALly shaped loaved brushed with egg white…makes the crust a bit crispier

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