This is an easy recipe to create wonderful white bread rolls. The recipe makes 15 rolls so any surplus rolls can be frozen for a later date. These rolls are a family favourite especially if we are having burgers.
Put all the ingredients into a mixing bowl making sure the salt and the yeast are kept apart from each other. I always put the salt into the bottom of the bowl followed by the flour and then the yeast, olive oil and water. For his recipe the dough needs to be silky but not sticky so add 450g of the water and mix. Add small amounts of water to the dough to get the right consistency. Knead the dough for 10 minutes until smooth and silky.
Lightly oil a 5l container or a large bowl and place the dough inside and cover. Let the dough rise until it has doubled in size, about 1 to 2 hours. I place my dough into the airing cupboard to rise.
Once the dough has doubled in size prepare two baking trays. Lightly grease them as you would grease a cake tin. Put a small amount of olive oil onto the work surface and spread. Pour the risen dough onto this area as the oil stops the dough from sticking to it. Knock back the dough. Have your scales to hand because each roll you prepare will be 90g in weight. Cut off the dough, weigh it and then shape into a round roll using your hand in the shape of a cage. Place each roll onto the baking tray leaving space for the rolls to double in size. Once all the rolls have been shaped, place the baking trays into clean plastic bags and let the rolls double in size, approximately 1 hour.
Preheat the oven to 220 C / 200 C fan / Gas 7.
Place the risen rolls into the oven and bake for 20 to 25 minutes. The rolls are ready when you do the tap test and get a nice hollow sound. Place onto cooling racks. Once cool enjoy them.