Party wheel time - the best dinner rolls you will ever have!

For a function we had, we had a bread table and the one thing every bread table needs is a party wheel with delicious fresh dinner rolls. This recipe uses sourdough discard, but you can make the recipe without the starter. It just adds another level of flavour and helps to keep your rolls fresher for longer.

INGREDIENTS

3 Cups Bread flour (or 2 cups bread flour and 1 cup cake flour)

1 cup luke warm milk

1/2 cup sourdough starter discard

1 large egg

1/3 cup unsalted butter - slightly softnend

2 tablespoons sugar

1 packet instant yeast

1 1/2 teaspoon salt

For the garnishes on top

Cheese, Sesame seeds, poppy seeds, garlic, fresh herbs, butter

This recipe works best in a stand mixer, as it it much easier to incorporate everything and it starts off as a very sticky dough. But we did this one by hand - it just takes a little longer.

Add your flour to the mixer bowl with the salt, yeast and sugar. Add the milk and the sourdough starter and mix on low speed until everything is incorporated. Now add your egg and butter and mix well until all the butter is mixed into the dough.

You can now speed up your mixer to 1 or 2 and knead until it forms a soft springy dough.

Leave the dough, covered with oiled plastic wrap, in a warm place until doubled in size.

Once the first proof is done, knock down the dough and start forming your party wheel.

Make small evenly sized balls with a smooth surface and, starting from the middle form your wheel on a baking tray or in a oven proof skillet. keep in mind they will still rise a little, don't pack them in too tightly.

Leave the dough balls to rise for about an hour. Now you can add your garnishes before popping in the oven. You can top the rolls with anything you like. We had poppy seeds, garlic butter and cheese and we left some just plain.

If you want to add poppy seeds or sesame seeds, brush the rolls with melted butter or olive oil to make the seeds stick to the buns.

Bake the buns at 200°C for around 20 minutes, or until the rolls are golden brown and sound hollow when tapped.

Try to serve them still hot from the oven with some nice spreads.