2 Oct 2013

Afternoon Tea - New Food Thursdays

I've been learning to cook for the last year, and doing a really good job if I say so myself! Over the year I've accumulated loads of recipes and cook books but always seem to stick to a certain number of recipes so I though on Thursday I'd try something new from each book or recipe card I get from Sainsburys and cheesily ended up calling it "new food Thursday". I hope to bring you a recipe idea each week (depending how busy I am with my new job!)

Today's is afternoon tea - lovely homemade rolls and fancy tea.

Homemade rolls are a real treat, and after spending time watching Great British Bake Off I wanted to try some real bread rolls. Having a week off, I managed to channel my housewife tendencies into making some!
The recipe I used was from BBC food

font-size: large;">White Bread Rolls
  • 500g/1lb 2oz unbleached strong white organic bread flour, plus extra for dusting
  • 1 tsp salt
  • 2 tsp dried yeast
  • 30g/1oz butter or lard, softened
  • 75ml/2½fl oz milk, warmed
  • 225ml/8fl oz warm water

Preparation method

  1. With your fingers, mix the white flour, salt and dried yeast in a bowl.
  2. Rub the softened butter or lard into the flour mixture until the mixture resembles breadcrumbs.


    0:46 mins
  3. Mix the warm milk with the water.
  4. Add the milk mixture to the flour mixture and mix together with your hands until the dough is well combined. Bring the dough together into a ball.
  5. Using floured hands, knead the dough on a clean, floured work surface for 20-25 minutes, or until the dough is elastic and smooth. If necessary add a little more warm water to loosen the dough.

    How to knead bread dough
    1:58 mins
  6. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside for 1-1½ hours in a warm place until the dough has doubled in size.
  7. When the dough has risen, return it to a floured work surface and knock it back.

    Knocking back
    0:43 mins
  8. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray, placing them close together. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again.
  9. Meanwhile, preheat the oven to 220C/425F/Gas 7.
  10. When the rolls have expanded, dust them with flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked through.
  11. To serve, separate the rolls and serve warm with butter.

These rolls are SO good hot with butter, although we also had them later with slow cooked pulled pork (from this BBC Good Food recipe) and homemade healthy coleslaw made from red cabbage, red onion, carrot, apple, natural yogurt and vinegar. 

I was sent some teas from Flint & Co to try out, I have The Daily Brew and Indian Spiced Chai. I haven't tried the Chai tea yet because mostly I'm a scardy cat, but also because I do love a standard cup of tea. 


The tea bags are super-cute material meche pyramids with real tea leaves inside, very different to my normal PG Tips! The tea tastes delicious, they have a really lovely flavour and make a nice strong cup of tea 



White rolls and a posh cup of tea - perfect afternoon tea
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1 comment

  1. they look so pretty! i haven't baked bread in a long time, this has made me want to give it a go again x

    Miho @ Wander to Wonder

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