Who doesn’t love warm rolls straight out of the oven with lashings of butter? Pair these up with beef, chicken or veggie burgers, or just enjoy them as they are. Tasty!
Ingredients
- 500g Strong Bread Flour
- 2 Tsp Salt
- 7g Fast Action Dried yeast
- 300ml Water
- Oil, for greasing
- Egg Wash
Directions
- Stir together the flour, yeast and salt in a large bowl.
- Measure the water and add most of it to the flour mixture, but keep a little bit back.
- Use a cutlery knife to quickly stir the water into the flour mix. The ingredients will come together in large flakes. Where the mixture looks dry, add some of the remaining water and continue to stir.
- Bring the mixture together in your hands and place on a clean, floured work surface.
- Knead the bread dough until it is smooth and it springs back when you press it.
- Leave the dough to rise in a lightly oiled bowl covered with clingfilm for about an hour, until it has doubled in size.
- Once it has risen, knock in back (knead it again) and then separate it into 10 same sized rolls.
- Use your hands to smooth the rolls and make sure they are perfectly round, or be creative with them by making other shapes.
- Place the rolls on a baking tray lined with an oiled baking sheet and leave them to prove (rise again).
- Preheat the oven to 190ᵒC.
- Check that the rolls are ready by poking your little finger into the side of one. If the hole you make remains, then the roll is ready to be baked.
- Brush the tops of the rolls with egg wash to give them a golden colour.
- Bake the rolls in the oven for 15 minutes or until they are golden and sound hollow when you tap the bottoms.
- Cover with a teatowel if you prefer a soft crust or leave them to cool without for crusty bread.
