Really Quick Heart-Shaped Bread Rolls

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Hello world, this is artybaker 🙂 These rolls are super quick, tasty and easy to make. I wouldn’t describe them as perfect just sort of rustic. I found the recipe in a recipe book ages ago, then adapted it slightly. It’s great because the rolls don’t take that long to bake and there is only one rising time, which can be as short as an hour. I decided to make them heart-shaped because I saw a picture online a while back of some heart-shaped bread and liked the look of it. Here’s how to make them:

First, dust two large, flat baking sheets with flour and set aside.

Sift some strong white bread flour into a large mixing bowl with some salt and dried yeast. Make a well in the centre.

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Then pour in some warm water and olive oil.

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Mix together with your hand to form a dough.

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Pour onto a floured surface and knead for 10 minutes. Or alternatively knead with the dough hook in an electric mixer for around 5 minutes.

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Put into a lightly floured bowl, cover with cling film and leave to rise in a large bowl for at least 1 hour.

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Towards the end of the proving time, preheat the oven to 220 degrees Celsius/200 degrees Celsius fan oven/425 degrees Fahrenheit/gas 7. Then, after the time is up take the dough out of the bowl and knead briefly to get rid of large air bubbles.

Tear the dough into 12 even pieces (if you want to be really precise, you could weigh the rolls – each one should weigh about 150g (5 1/2oz).

Use a pair of scissors to chop through the top half of one of the rolls and mold the bottom half into a spike sort of shape, to make the roll the shape of a heart. Repeat with the rest of the rolls and place on the prepared trays.

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Dust with flour and bake for 35 – 40 minutes in the preheated oven. When done, the rolls should be browned and sound hollow when tapped on the base.

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The one above turned out good, but some of the others became a bit misshapen as they baked.

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Yes, that was supposed to be a heart! Leave the rolls to cool at room temperature. It may be tempting to eat them warm, but the longer you leave them the better. The structure inside improves more and more as it cools, so try and resist as long as you can!

Really Quick Heart-Shaped Bread Rolls

Ingredients: 1kg (2 1/4lb) strong white bread flour, 2 tsp salt, 20g (3/4oz) dried fast-action yeast, 600ml warm water, 2 tblsp olive oil.

Method: 1 – Start by dusting two large, flat baking trays with flour.  2 – Sift the flour, salt and yeast into a large mixing bowl and make a well in the centre. 3 – Pour the water and olive oil into the dip in the dry ingredients, and stir with your hand until a dough is formed. 4 – Knead the dough on a floured surface for 10 minutes until smooth. Or, alternatively knead with the dough hook in an electric mixer for around 5 minutes. 5 – Put in a lightly floured bowl and cover with cling film. Leave to rise in a warm place for at least an hour. Towards the end of the proving time, preheat your oven to 220 degrees Celsius/200 degrees Celsius fan oven/425 degrees Fahrenheit/gas 7. 6 – When the dough is finished rising, knead briefly on a floured surface to get rid of any large air bubbles. 7 – Tear the dough into 12 even pieces (if you want to be really precise, you could weigh the rolls – each one should weigh about 150g (5 1/2oz). Use a pair of scissors to chop through the top half of one of the rolls and mold the bottom half into a spike sort of shape, to make the roll the shape of a heart. Repeat with the rest of the rolls and place on the prepared trays. 8 – Bake for 35 – 40 minutes until browned and, when tapped on the base, the roll should sound hollow. 9 – Leave to cool at room temperature.

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Thanks for reading!

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