Bread rolls

Ingredients

makes 12

• 500g white bread flour
• 7g instant yeast
• 6g sea salt
• 2 tbsp caster sugar or honey
• 375ml lukewarm water
• 2 tbsp vegetable oil

Directions

1. In a large bowl, combine the flour, yeast, sugar, and salt. Add the oil and water and mix until a dough forms.
2. If using the kneading method, knead for 10 minutes until soft, smooth and stretchy. Return to the bowl and leave to rest for about 2 hours, until doubled in size.
3. If using the no-knead method, cover and leave for 30 minutes, then mix again. Leave for 1-2 hours until doubled in size. Lightly punch down the dough and perform at least 3 stretch and folds. Cover and leave for 2-3 hours, until doubled in size, or leave in the fridge overnight. Remove from the fridge for at least one hour before continuing.
4. Prepare a baking tray with baking paper. Turn out the dough onto a lightly oiled surface. Divide into 12 equal pieces (about 70g each). Stretch the dough and fold the sides underneath, then roll into a ball. Place the rolls on the tray, spaced about 2cm apart. Loosely cover with a damp tea towel and leave to rise until puffy and doubled in size, for about 1 hour.
5. Preheat the oven to 200°C. Bake for 15-17 minutes until lightly browned.
6. Transfer to a cooling rack and cover with a tea towel to keep the rolls soft on top.