Easy bread rolls
INGREDIENTS
- Cooking Time: 15-20 minutes
- Servings: 16 rolls
- 325ml tepid water
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 2 tbsp olive oil
- 2 tsp salt
- 500g/1lb bread flour, although plain flour will do too
DIRECTIONS
- In a small bowl, mix the water and sugar. Sprinkle the yeast over and let stand for about 10 minutes.
- In a large bowl, combine 1 tbsp oil with the salt and half the flour, then slowly add the yeast mixture and stir well to combine.
- Slowly add the remaining flour, a few tablespoonfuls at a time, stirring well between each addition.
- Lightly flour your working surface, tip the dough onto it, and knead for about 10 minutes, until your dough is smooth and elastic.
- Add the remaining oil to a large bowl, place the dough in and turn it around until it’s completely coated with oil.
- Cover with Clingfilm and let rise at room temperature for about an hour, or until your dough has doubled in size.
- Tip the dough onto a lightly floured surface and punch it down.
- Divide into 16 equal pieces (mine were about 54g/2 oz. each) and roll into balls.
- Place on a greased or parchment-paper-lined baking sheet, about 5cm/2 in. apart (if possible).
- Cover with a towel and let rise for another 30 to 40 minutes, or until doubled.
- Preheat your oven to 200°C/400°F, and bake the rolls for 15 to 20 minutes, or until golden brown.
- Enjoy!