Fed up of those rubber rolls from the supermarket? So are we!
Ingredients
- 550g Bread flour (white, wholemeal or a mixture of both!)
- 7g (One sachet) Fast-action yeast
- 2 tsp Caster Sugar
- 2 tsp Salt
- 300ml warm water
- 3 tbsp Olive oil
- Plus extra flour for dusting
- 1 Egg
Method
- Combine the flour, yeast, salt and caster sugar in a large bowl and give them a good mix.
- Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough (Use one hand to mix and keep one hand free to add more flour/water if needed.)
- Transfer the dough to a surface lightly covered in flower & start to knead. Do so for around 15 minutes until smooth and elastic.
- Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour.
- Once your hour prove has finished knock back the dough around 10 minutes (basically punching the life out the dough), then roll into a long sausage shape and divide into 6 sections. Form these sections into small rounds. Whip the egg and then brush the section with the egg and place on a covered baking tray for another hour. Whilst proving preheat the oven to 200C/fan.
- Now cook your rolls in the oven for 10 minutes. Once out of the oven transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the rolls.