Not a baker's dozen...
Our second batch bake of the evening and another classic, cob rolls, and again we've used Paul Hollywood's White Cob recipe as our starting point.
Once you get comfortable with a basic bread recipe, you'll find you can tweak it and alter it to suit your tastes and needs. We've scaled down this recipe from 500g flour to 400g and used 25% strong wholemeal flour to 75% strong white flour.
After its first prove our dough gets 'knocked back' before shaping into 12 individual rolls. To ensure an even bake we weighed our dough before forming into tight balls and placing on a well floured tin. After a second prove the rolls begin to join up, but don't worry, that's what a batch roll should do!
Just 15 minutes is all it takes before you're rewarded with 12 light and soft rolls. Perfect.