WRIGHT’S RED CROSS ROLLS
- BAKE: 40m
- SERVES: 12
MAKING BY HAND
This recipe makes 8 – 10 good sized rolls. A smaller quantity of rolls can be made by using half a pack of mix and half the quantity of water stated.
Add the 320ml of warm water make up the dough following the instructions on the pack.
Divide the dough into 8 – 10 pieces and mould into balls.
Rest for 10 minutes.
Remould the pieces and place on a greased baking trays ensuring they are in straight lines to make the piping of the crosses easier.
Prove in a warm place for 35-40 minutes or until doubled in size.
Using a piping bag fitted with a fine nozzle (1-1.5mm) pipe the red crosses carefully on the proved buns.
Bake in a preheated oven at 220°C (425°F Gas Mark 7) for 15 minutes or until golden brown.
“I’ve been home baking bread for some while but only recently tried your Premium White bread mix. It produced, in my pretty basic Argos Bread Machine, the best home baked loaf ever. It also surpasses ‘in store’ baked supermarket bread which is too spongy for my taste. My favourite bread up to now has been that sold by Greggs the Baker but this is up there alongside and of course available to bake whenever I want!! ”Mark Aston
These rolls are world class - make every man in the family feel "man of the match" with these "Wright" good Red Cross rolls.