The smell of freshly baked bread, I know I’ve said it before but I will say it a hundred times more, you just can’t beat it.
These rolls can be ready in a couple of hours, which is quick in bread terms. I’ll let you in on a secret, they are great freshly baked, sliced in two and covered in Nutella. Don’t tell anyone though.
- 500g of white bread flour
- 10g of fast-action dried yeast
- 10g of salt
- 40ml of olive oil
- 320ml of water
- In a bowl add the flour, yeast, salt (make sure the yeast and salt are at opposite sides of the bowl), olive oil and 240ml of the water.
- Using your hands combine the ingredients into a sticky dough, adding a little more water, bit by bit, if required to make sure all the flour has been incorporated from the sides of the bowl. You don’t want the dough to be soggy, just a little bit sticky.
- Tip the dough out on the work surface and knead for ten minutes. You may want to oil the work surface if it is sticking a lot (flouring may dry out the dough). The dough should be stretchy and smooth.
- Add the dough to a oiled bowl and cling film. Leave it to rise until it has doubled in size, between 1 and 2 hours depending on the temperature of your room, somewhere warm is best.
- Knock the dough back (tip it out onto the work surface and push the air out of it with your fingers) and divide into 6.
- Mould the dough into balls by tucking the edges underneath all the way round.
- Place the dough balls onto a large lined baking tray, making sure there is lots of space between them and sprinkle with flour.
- Cover them with clingfilm (very lightly place it on top but don’t constrict them) and leave them to double in size again, this may take 60-90 minutes.
- Preheat the oven to 220°C and place a deep baking tray in the bottom. Just before you put the rolls in the oven, fill the tray with water, the steam helps create a lovely crust.
- Remove the cling film and bake for 25 minutes, until golden and hollow sounding when tapped on the bottom.
- Leave to cool and enjoy.