650grflourthe recipe called for whitebread flour and I used all purpose... was that wrong too??
1tbspof salt
1,5tbspof sugar
50grbutter in cubes
7gractive dry yeastI used instant
400mllukewarm milk
sesame seeds
Instructions
In a large bowl mix flour, yeast, salt and sugar. Rub the butter in with your fingertips until you have fine crumbs. Slowly add the milk to the mixture until you have a soft but dry dough. Add more flour if it is too sticky.
On a floured surface knead the dough for about 10 minutes (I used the Kitchenaid for the first part and ended kneading with my hands). Keep kneading until the dough is very soft and silky and smooth. Put the dough back in the bowl, cover with plastic wrap and let it rise on a warm place until doubled in size. I didn't let it rise outside of the fridge but popped it in the fridge straight away.
Beat down the risen dough on a floured surface and divide into 18 equal portions. Form little balls with your hands of about 10 cm diameter and put them on a baking sheet. Carefully flatten them a little.
Let them rise for another 45 minutes in a closed plastic bag until they double in size (I don't really think mine were doubled in size at all!!) Preheat the oven to 230C.
Once risen brush them with the salted milk and add sesameseeds if using. Bake for 5 minutes in a hot oven, bring the temperature down to 200C and continue baking for another 5 to 10 minutes until golden brown and firlm. Leave them to cool on a rack covered with a dry teatowel so the crust will remain soft. Eat within 24 hours.