Into the mix

R A AB THE BAK ER’S CRUSTY WHITE ROLLS

Sometimes there is nothing to compare with a bit of crusty white bread. These crispy rolls are inspired by a family bakers in Islington, London.

MAKES 10–12 PREPARATION TIME: 30 MINUTES + 1½ HOURS RESTING TIME COOKING TIME: 20 MINUTES

• 20g fresh yeast
• 150–200ml warm water
• 100ml warm milk
• A pinch of sugar
• 450g strong white flour
• 1 tsp salt
• 50g white vegetable shortening or vegetable oil
• Ice cubes

1. Put the water into a bowl, add the yeast, and stir to dissolve. Add the milk and a pinch of sugar to help activate the yeast.

Place the flour, salt and shortening on a work surface, making a well in the middle (if using vegetable oil, add it in the next step). Pour the liquid yeast mixture into the well and gradually blend it into the flour to form a dough, mixing it together with your hands. Add a little more flour to prevent sticking and knead for 10–12 minutes, until