Kentish Huffkins

Method15 steps · about 2 hr 10 min

1. 1

   Step 1: Choose either 7 g instant yeast or 10 g active dry yeast. For the active dry option only, mix the 10 g yeast with the measured warm milk (125 ml) and water (100 ml) and optional pinch of starter sugar (1 pinch).

   Uses 125 ml milk (warm) · 100 ml water (warm) · 1 pinch sugar · 10 g active dry yeast

2. 2

   Step 2: For the active dry option only, leave the prepared starter for 15 minutes until frothy. Skip this activation step if using instant yeast.

   Yeast activate · 15 minUses Optional 10 g active dry yeast in 125 ml warm milk, 100 ml warm water and a pinch of sugar

3. 3

   Step 3: For the instant yeast option only, simply combine the measured warm milk (125 ml) and water (100 ml) without adding yeast or starter sugar.

   Uses 125 ml milk (warm) · 100 ml water (warm)

4. 4

   Step 4: Mix the flour (450 g), salt (1 tsp) and measured 2 teaspoons dough sugar in a bowl. Add the 7 g instant yeast only if choosing the instant option; active dry yeast is already in its prepared starter.

   Uses 7 g instant yeast · 450 g plain flour · 1 tsp salt · 2 tsp sugar

5. 5

   Step 5: Rub the cold diced butter (50 g) into the prepared dry flour mixture until it resembles fine breadcrumbs.

   Uses 50 g butter (cold and diced) · 450 g flour, salt and 2 tsp sugar, with 7 g instant yeast only if choosing that option

6. 6

   Step 6: Make a well in the prepared flour mixture. Add either the active dry starter from step 2 or plain warm milk-water mixture from step 3, according to the chosen yeast option.

   Uses Prepared dry mixture with 50 g cold diced butter rubbed in · 125 ml milk and 100 ml water: activated starter for active dry yeast, or plain warm liquid for instant yeast

7. 7

   Step 7: Stir the prepared mixture from the centre, gradually drawing flour from the sides into the liquid, until the dough comes together.

   Uses Butter-flour crumbs with the prepared milk-water mixture from the chosen yeast option

8. 8

   Step 8: Knead the dough by hand until it is smooth for about 10 minutes

   Uses Mixture stirred while drawing flour into the liquid until cohesive

9. 9

   Step 9: Grease the mixing bowl with the separate teaspoon of oil (1 tsp) and put in the smooth kneaded dough. Cover and rise for about 1 hour until doubled.

   First rise · 60 minUses 1 tsp oil · Dough kneaded for about 10 minutes until smooth

10. 10

    Step 10: Dust your hands with separate extra flour. Divide the risen dough into twelve pieces, roll into balls and flatten.

    Uses separate extra flour for dusting hands while shaping · Covered dough risen for about 1 hour until doubled

11. 11

    Step 11: Put the prepared flattened rolls on baking sheets a few centimetres apart. Rise for a further 30 minutes, until doubled again.

    Second rise · 30 minUses Risen dough divided into 12 balls and flattened on trays

12. 12

    Step 12: Preheat the oven to 220°C conventional (428°F) or 200°C fan.

13. 13

    Step 13: Just before baking, press a deep thumbprint into the centre of each second-risen roll, down to the baking tray.

    Uses Rolls risen for another 30 minutes until doubled again

14. 14

    Step 14: Bake the prepared thumbprinted rolls for 15–20 minutes until golden brown.

    Bake huffkins · 20 minUses Deep thumbprint pressed into each prepared risen roll

15. 15

    Step 15: Wrap the baked rolls in a clean tea towel and leave to cool.

    Uses Rolls baked for 15–20 minutes until golden