Just 4 ingredients and in two hours you’ll have perfect bread rolls.
500g strong bread flour, little extra for dusting
7g sachet fast action dried yeast
1 teaspoon salt
350ml approx. warm water
Place all the ingredients in the mixer and with the dough hook mix for approx. 5/7 minutes, if you find the dough a bit sticky, add a little more flour or if it’s a bit dry then a few more drops of water, until you have a nice workable dough. Place the dough in a bowl with a little oil, cover with cling film and leave to rise until doubled in size.
Heat oven 200c gas 6 Knock back the dough by tipping it back onto a floured surface and pushing the air out. At this stage you can decide to make one 1kg loaf, place the dough ball into an oiled loaf tin, or roll 100g pieces, approx. 8/9 rolls. place in an oiled cake tin, each one slightly touching. Cover with a clean tea towel and leave to prove for 30 minutes. Dust the tops with a little extra flour and bake for 45 minutes approx. Leave to cool on a wire rack.