Mini bread rolls

Have fun serving these delicious herby MINI BREAD ROLLS. We loved the shape of these, having used our mini muffin tins to achieve a playful shape.

Each bread roll weighed around 40g - and with butter that's equal to approx 100 calories each. But... can you stop at one? Suggest you make these when you are expecting guests... they will be delighted and your weight loss will not be compromised as they disappear. 

We think you should be able to bag these up and pop into the freezer. You can then remove them one at a time! 

We made plain rolls, and some were infused with fresh thyme, sage and black onion seeds. Our favourite was the onion seed rolls.

Here's our fab recipe:

SUPER MINI MUFFIN BREAD ROLLS

400g bread flour

6g salt

10g dried yeast (fast action)

130 ml full fat milk

130 ml water

1 teaspoon sugar

Various flavourings: chopped thyme and/or sage, onion seeds etc

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Put the sugar, water and milk into a container and warm slightly.

Add the yeast and set aside to start working.

When you see bubbles coming up to the top of the liquid - you know it's working.

Put the salt and flour into a bowl and add the liquid.

Mix together and knead for 10 minutes. But - if you have a mixer like us, we mix for 6 minutes on slow speed. 

Cover with cling film and set aside in a warm place for one to two hours until doubled in size. 

Knead the mixture again for 2 - 3 minutes (they call this 'knocking back'). Add your flavourings at this stage - we added chopped herbs and also made a few with black onion seeds. 

Form into whatever shape you like. We used a mini muffin tin - which made 12 small bread rolls - see the photograph. The leftovers went onto a baking tray as mini bread rolls.

Leave the knocked back dough on the trays/muffin tins and cover with oiled cling film for another half an hour. 

Place in a hot over - 200ºC (fan) for 12 minutes. Tap the bottom to see if they are hollow. They should be done. Break one open and check. If they are still a little doughy then put them back into a warm oven for five minutes to steam dry. 

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PS We're not master bakers, and the above instructions are based upon our experience and how we dealt with the issues that came up. If you know better - feel free to comment with your experiences which we would love to hear about.

TIP:  - Do you know how many calories you are allowed each day?

Here's a link to our very first blog post about our weight loss journey, which we began in January 2011. We started this blog as a way of recording what we ate while losing weight. The blog is a food diary, and contains lots of recipes, tips and ideas about losing weight.

You'll find our WEIGHT LOSS PLAN here. 

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