About this recipe:This recipe makes 10 to 12 bread rolls that will be the envy of your friends. These are a favourite in our household and are great to have with soup, BBQ, with sandwich fillings or simply with some butter and jam. The recipe is simple to follow and having made them once try experimenting with the flour types and quantities. Remember, if you use strong wholemeal or strong brown flour as the predominant flour (50% or more of the total flour amount of 500g) add 10g to 20g extra water to the dough mixture.
Put the ingredients into a mixing bowl making sure the yeast and salt do not touch. Mix them together to make a dough and transfer to an oiled worksurface and knead the dough for 8 to 10 minutes until you have a smooth and elastic dough. Place in an oiled bowl or container, cover, and leave to rise until doubled in size, about 1 to 2 hours.
Lightly dust two baking trays. Tip the dough onto a lightly oiled worksurface and knock the dough back to remove the air. Divide the dough into 10 or 12 equal lumps and roll the dough to form an even ball. Place all the dough pieces onto the baking trays, cover, and leave to rise until doubled in size, about an hour. In the picture you can see that I have moulded four rolls to bake free standing and eight rolls I have put in varying size pots. This is one way to mix and match the rolls to make them interesting in the bread basket. You can be as adventurous as you wish; try using a clean and prepared terracotta flower pot, have fun.
Pre-heat the oven to 220 C / 200 C fan / Gas 7.
Bake in the preheated oven for between 15 to 20 minutes. The rolls are cooked when they are golden brown and sound hollow when you tap the bottom. Remove from the oven and place onto cooling racks. Finally, slice, butter and enjoy.
If you want to "jazz" up the rolls consider adding mixed seeds to the top of the rolls just before they go in the oven. Or, put a meat tin into the bottom of the oven with 250ml of water to generate steam throughout the bake, this will make the rolls crusty and have a nice crunch when eaten.
Made small rolls to accompany mini burgers. Worked a treat and thoroughly enjoyed by my guests. Impressive as a dish at a garden party. All devoured very quickly! Aged a little less sugar an salt to the original recipe - 18 Aug 2015
I have started to use this recipe regularly now- my large family love these rolls and it is a good way to have wholewheat for those that normally refuse to eat this. Great recipe-thank you. - 02 Jul 2015