Baking Time
- 15 mins
Servings
- Makes 15 Rolls ( Appox Depending on size )
Ingredients
- 500g Strong White Flour
- 42g Rapeseed Oil
- 7g Fast Acting Dried Yeast
- 5g Caster Sugar
- 5g Sea Salt
- 300ml Warm Water
Dietary information
- Calories ~2,080 kcal
- Carbohydrates ~384 g
- Protein ~60 g
- Fat ~43 g
- Sugar ~7 g
- Fibre ~13 g
- Salt ~5 g
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Step One – Weighing and Preparing
I normally weigh all the ingredients separately in different bowls. I place the yeast, oil, and water together and mix lightly. After that, I prepare my baking trays.
Note:
Only use hot water, not boiling water. Boiling water will kill the yeast and make fermentation impossible, meaning your bread rolls will turn out like bricks.
Step Two – Mixing
I take the flour, salt, and sugar and sift them into a large bowl. This helps create an even distribution of the dry ingredients, which leads to a better bread roll.
Next, add the yeast mixture and use a wooden spoon to bring everything together.
Once combined, I use my hands to roughly form the dough. It does not need to be perfect. Just bring it together into a rough ball shape.
Lightly flour the bowl to prevent sticking, cover it with a towel, and leave it to prove for up to two hours.
Step Two – Mixing
I take the flour, salt, and sugar and sift them into a large bowl. This helps create an even distribution of the dry ingredients, which leads to a better bread roll.
Next, add the yeast mixture and use a wooden spoon to bring everything together.
Once combined, I use my hands to roughly form the dough. It does not need to be perfect. Just bring it together into a rough ball shape.
Lightly flour the bowl to prevent sticking, cover it with a towel, and leave it to prove for up to two hours.
Step Six – Storing
These rolls will store well for up to two days in an airtight container.
If they go a little stale, it’s not the end of the world. Microwave them for about 6 seconds, then place them back in the oven for 6 minutes. This helps bring back the softness inside and the crust on the outside.
I often freeze some once they are cooled, then take out what I need during the week for lunch.
Even after freezing, these bread rolls stay tasty and keep their softness.
This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you.