Bread Rolls
Nothing is better than freshly baked Bread Rolls. These are the perfect combination of soft rolls with a slightly chewy crust. A great roll for sandwiches!
Ingredients
- 500 g strong white bread flour
- 1 ½ tsp sea salt
- ½ tsp sugar
- 7 g instant yeast
- 2 tbsp rapeseed oil
- 300 ml lukewarm water
- Spray oil
Instructions
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Attach the dough hook to your mixer. Add 500g strong white bread flour, 1½ tsp sea salt, ½ tsp sugar and 7g instant yeast to the bowl making a well in the middle. Add 2 tbsp oil and 150ml lukewarm water into the well
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Mix on the lowest speed for a couple of minutes
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Add another 150ml water and mix on the second speed for 10 minutes
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Tip the dough onto a lightly floured surface and knead a couple of times until you get a smooth ball
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Put the dough in a greased bowl and cover with a tea towel. Leave somewhere warm to prove for an hour and a half or until the dough has doubled in size
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After the dough has doubled in size, lightly flour your work surface. Punch the air out of the dough and then turn the dough out onto the surface
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Divide the dough into 90g portions which will be approximately 9 balls
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Shape each portion into balls and then place them on a greased baking tray. Make sure they are no more than 2cm apart from each other
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Cover the rolls with the tea towel again and leave to prove in a warm place for 30 - 45 minutes. When the rolls are proving, preheat the oven to 190ºC (fan assisted, 210ºC non fan)
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Bake the rolls in the oven for 25 minutes - check half way through to see if the tray needs turning if one side is browning quicker than the other
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To test the rolls are ready, tap the underneath and if its hollow they're ready. Allow to cool for a couple of minutes on the tray before transferring to a wire rack to cool completely
Recipe Notes
Nutritional information is given as a guide only and my vary.