Scored Rolls

In honour of the Great British Bake Off this week, I have given my scoring skills a try. And, thanks to some super sharp razor blades, it seems to have worked. These rolls are made from a simple white and wholemeal dough, liberally dusted with flour, then scored into a shape resembling a piece of wheat. Scoring the dough allows the bread to rise in an even and controlled manner, and also makes for an artistic and elegant looking roll. Try it yourself, or be creative and give other designs a go!

Recipe - Makes 7 large rolls

• 375g strong white bread flour
• 125g wholemeal bread flour
• 7g fast action dried yeast
• 7g salt
• 1/2 tsp sugar
• 30ml oil
• 320ml water
• Flour, for dusting

Make the dough by combining the flours in a large mixing bowl. Tip the yeast to one side and the salt and sugar to the other. Pour the oil into the centre, then slowly add the water, mixing with your hand until a soft and sticky dough forms. Turn the dough out onto a work surface and knead for 10 minutes or until smooth and elastic. Lightly oil a large bowl and place the dough inside. Cover and leave to rise at room temperature for 2 hours or until at least doubled.

Tip the dough out onto a lightly floured work surface and knead for a minute or so to knock out the air. Divide into 7 equal pieces. Taking one piece at a time, press the dough out to a round and bring the edges into the centre. Turn the dough over and cup your hand around it, then rotate your hand quickly in a small circle so the dough forms a tight ball. Place onto a lightly floured baking tray and repeat with the rest of the dough. Place the rolls spaced well apart. Cover the rolls and leave to rise for about 45 minutes or until they spring back slowly when the edges are gently pressed.

Preheat the oven to 210C and put a roasting tin in the bottom of the oven to heat up. Dust the tops of the rolls with flour (using a sieve or tea strainer is best), then use a sharp razor blade to score into the dough (as per the picture), only reaching about 2-3mm deep. Pour some hot water into the roasting tin, then put the rolls in the oven and bake for 15-20 minutes or until browned and the bases sound hollow when tapped. Remove and leave to cool.