These cute little bread rolls are a really enjoyable way to get kids interested in baking. Fresh from the oven, they’re the perfect accompaniment to any Easter feast
Strong White Flour (bread flour)
250 g, plus extra for dusting
Dried baking yeast
Egg, whole, raw
1 medium, raw, beaten, to glaze
- In a bowl, combine the flour, salt, yeast and 150ml of the water. Bring together to make a soft, slightly tacky dough (add more water if needed). Knead on a floured surface for 5-6 minutes, until it springs back when pressed.
- Put the dough in a large, lightly oiled bowl and cover with cling film. Leave to rise for an hour, or until doubled in size.
- Once risen, tip onto a lightly floured surface and knead again for around 1 minute. Divide into 8 equal balls, then shape these into oval rolls. Using scissors, snip 4cm ears into them. Poke in eye holes using a cocktail stick, then insert a raisin in each ‘eye’. Cover with cling film and set aside in a cool place to prove for around 45 minutes. Don’t leave them somewhere too warm, though, as they may lose their shape.
- Preheat the oven to 200°C, fan 180°C fan, gas mark 6. Once the buns are slightly springy, brush with the beaten egg and bake in the oven for 15-20 minutes or until golden brown and light when lifted.