White bread rolls

I’ve wanted to have a go at making bread for a while. and rolls seemed to be a good place to start. I have never met anyone that likes bread as much as Rien. He will make everything into a sandwich and I have no doubt that if he had to pick his last meal it would be a sandwich! So I knew he would give me an honest opinion. After a few bites, he was staring at his plate waving his hands around saying “I don’t get it, these are perfect. They’re amazing.” I think I am forgiven for dragging him to Ikea on a Saturday and I have a feeling I will be making a lot more bread from now on!

500g bread flour
7g (one sachet) fast-action yeast
1 1/2 tsp caster sugar
2 tsp salt
300ml luke warm water
3 tbsp olive oil

  1. Mix the flour, yeast, salt and caster sugar together in a bowl
  2. Make a well in the middle and pour in the water and olive oil. Gradually mix in the flour with a knife until it comes together into a dough

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  1. Lightly flour the work top and empty the dough onto it. Knead the dough for ten minutes. I push the dough with the palm of my hand then pull it back and keep repeating and turning the dough

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  1. Put the dough in a large lightly oiled bowl, then cover. It should feel smooth and elastic. Leave to prove for an hour

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  1. After an hour knock back the dough. This is the process of removing the air from the dough. I do this by first punching the dough down in the bowl and then kneading it for another ten minutes
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  1. Roll the dough into a long sausage and divide into eight sections. Roll each section into a bowl and place on a baking tray to prove for an hour making sure you cover it
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  1. Preheat the oven to 220ºC and bake for 10-15 minutes. To test if they are ready, tap the bottom and if they sound hollow they’re done
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You can also make the dough up until the first prove and and put it in the bowl in the fridge over night.

I decided to use the rolls to make my own version of a Nandos burger. I marinated chicken thighs in the medium Nandos marinade and put in the rolls with lettuce and mayonnaise. According to Rien it was even better than Nandos!

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