Utterly divine soft white bread rolls

Preparation time: 2 hours
Cooking time: 25 minutes

400g strong white bread flour
1 teaspoon fast action yeast
1 teaspoon salt
300ml warm water
A plain vegetable oil for kneading

Featured in:
January 2012

The non-traditional ‘low-knead’ method behind these rolls may seem a little odd but believe me it works exceptionally well. And if like me you’re new to the breadmaking world, they are a great way to ease yourself in. I promise you you’ll never look at another bread recipe again!

• Put the flour, yeast and salt in a bowl, pour on the warm water and stir everything together into a sticky shaggy mess. Cover with a tea towel and leave for 10 minutes.
• Lightly oil your work surface, tip the dough out and knead the dough very gently for 8 turns (stretch, heel of hand, turn, stretch, heel of hand, turn etc).
• Return the dough to the bowl and cover – repeat the simple knead and leave process twice more.
• Return the dough to the bowl and leave for 45 minutes or until doubled in size.
• Cut the dough into 8 equal pieces and with slightly oiled hands roll them out into a ball.
• Place them onto a baking tray lined with parchment paper and let them rest and rise again for 45 minutes.
• Brush the top with beaten egg and sprinkle with golden linseeds.
• Bake in a hot oven (200C) for 25 minutes.
• Serve warm with the soup and don’t forget to eat and of course, enjoy!

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