About this recipe:I have been experimenting with dough and have made bread and rolls a few ways now. I am now making these rolls every day - sometimes 12 rolls or 6 rolls with one white loaf - best to batch bake where possible and put extra in freezer. Kids say these, too, are better than the shops, hence the amount I am baking.
Makes: 6 good sized rolls
280g (10oz) strong white flour, such as Hovis®
1 (7g) sachet fast bake yeast
2 teaspoons caster sugar
2 teaspoons salt
56g (2oz) butter
300ml warm water (200ml boiling topped with 100ml cold)
1 tablespoon olive oil
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Method Prep:10min › Cook:30min › Ready in:40min
Put everything bar the olive oil and water in a bowl and give it a little stir through.
Add in the olive oil.
Make a well in the centre of the mix and add the water and mix well. I use a spoon to do this until the dough pulls together and then I take it out and drop it onto a floured surface.
Knead the dough for between 7- to 10 minutes until the dough becomes like elastic. Tear off into 6 even-sized bits of dough or more if you want a smaller roll.
Roll each piece of dough in the palms of your hands for a few seconds to get a ball shape and then place it onto a baking tray. I always use a pizza tray.
Once the dough is on the tray wrap some cling film loosely over the top to ensure dough is covered and leave to expand. Leave for around 45 minutes and it should double in size.
Preheat the oven to 230 C / Gas 8.
Bake for 10 minutes then drop down to 200 C / Gas 6 for 20 minutes. The way to check they are cooked is use a metal spoon and tap the outside of the roll. It should be a hard crust and sound hollow.
I recommend leaving to cool or you may burn your hands trying to cut them open. Place on a wire rack to cool.