Tiger bread rolls

Dough

1. Place the flour, dry yeast, sugar and salt into a bowl.

2. Mix the ingredients and make a well at the top.

3. Pour in the milk, water and melted butter.

4. Mix everything together, then knead the mixture using a kitchen robot until the dough becomes pliable and smooth, which should take 10–15 minutes.

5. Cover the bowl and leave the dough to double in volume, which will take about an hour.

Shaping

1. Turn over the risen dough on the worksurface, shape it into a long loaf and cut it into eight equal pieces.

2. Gather the dough from the edges of each piece with your fingers and pinch it together to make a small ball, making its surface smooth and tight. Place the ball onto the worksurface, tuck your upturned palms slightly under it and keep rotating the ball, moving the palms in opposite directions.

3. On the side where the dough has gathered up, press it so that it all sticks together.

4. Place the balls on a baking tray lined with parchment paper and cover them with cling film.

5. Leave them to rest for 30 minutes.

Coating

1. Prepare the coating while the bread rolls are proving.

2. In a bowl, mix warm water, rice flour, dry yeast, sugar and salt.

3. Cover and leave to prove for 20 minutes.

Baking

1. Preheat the oven to 200°C.

2. Spread the coating on the bread rolls – you don’t need to use it all up.

3. Make sure to coat only the tops of the bread rolls, leaving the edges uncoated.

1. Bake tiger bread rolls for 20–25 minutes until they’re golden brown.

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