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1
Add all of the ingredients to a bowl or stand mixer.
2
If your using a mixer use the dough hook attachment and mix for 10 minutes.
3
If you making the dough by hand knead it for 10 minutes also.
4
Place the processed dough in a lightly greased bowl, cover and allow proving for at least 1 hour, this time may vary depending on the temperature of your kitchen.
5
Grease 1 large or 2 small baking trays, see video for my tray dimensions.
6
After the first proof, divide the dough into 8 pieces, roll each piece into a ball and allow the balls to rest for 5 minutes.
7
After the 5 minutes shape each dough ball into discs and evenly space them on your trays.
8
Sprinkle a little flour over the rolls and cover with a lightweight dry cloth and allow proving for however long it took for your first proving.
9
When there is only 10 minutes left on the rise, preheat you oven to 180°C that’s 355°F or gas mark 4
10
After the rolls have risen sprinkle with a little more flour and get them straight into the preheated oven and set your timer for 16 minutes.
11
When baked place the rolls on a wire rack and allow to cool for 30 minutes.
12
Enjoy
Method
Ingredients
500g / 17.5oz Strong white bread flour
310g / 310mls / 11oz Lukewarm water
2tsp / 7g Instant or active dried yeast, if using fresh yeast 20g
1 tbls / 15g Vegetable oil
1tsp / 8g Salt
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Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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Extra strong dough proofing bowl cover (White)
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