Bread Rolls
Ingredients
vegetable oil, for greasing
500g strong white flour, plus extra for dusting
300ml lukewarm water
2 tsp salt
2 x 7g sachets fast-action dried yeast
2 tsp sugar
Method
Grease a large baking tray with oil. Sift the flour and salt into a large mixing bowl, then stir in the yeast and sugar, making sure the ingredients are well mixed.
Make a well in the middle and gradually add 300ml warm water. Using a wooden spoon, mix to form a soft dough. Sprinkle a little flour onto a clean work surface and tip the dough out onto it.
Knead the dough by pushing down into the middle to flatten and stretch it out, then folding it in half and pushing down into the centre again. Continue kneading the dough for around 10 mins until soft and smooth.
Divide the dough into 8 pieces and roll gently to shape them into balls before placing them onto the baking tray. Cover the rolls loosely with lightly oiled clingfilm or a damp tea towel and leave to prove for around 45 mins in a warm place, or until they have doubled in size. Meanwhile, preheat the oven to 220°C.
Bake the rolls for 18-20 mins until golden brown. Allow to cool slightly and serve warm.
Tip: Try adding different ingredients: grated cheese, mixed seeds or finely chopped herbs all work well. Either stir into the dough before kneading or sprinkle over the tops of the rolls before baking.
