Home made fresh bread rolls are an excellent treat for you and your family. There is something magical about the smell, taste and texture of freshly made bread that makes the extra effort worth it. The recipe below makes between 6 and 12 loaves depending on how large you like your rolls.
- 750g of good quality strong (bread making) flour. I use Hovis as I find it produces the nicest bread. Allinson is fairly good but I find it makes quite a heavy bread.
- 1 to 2 teaspoons of salt. This aids the yeast, it can be left out but the bread takes longer to rise and isn't as good at the end.
- 25g (or one knob) of butter or margarine. Alternativly use olive oil. This can be left out but it greatly increases the life of the bread by stopping it from going stale within 24 hours.
- One sachet of quick action yeast. Live yeast can be used but quick action freeze dried yeast is far more convenient.
- 450ml of warm water. I find 450ml to be a little to much. Aim for more like 430 to 450ml. It might no seem like much but that 20ml makes a lot of difference.
- Grease a baking tray with oil, butter or margarine. You can also use flour to dry the tray whch helps prevent sticking if you want to watch the calories.
- Add all the ingredients to a large bowl. Adding the water last. Make sure the water is no more than 50 deg C or you will kill the yeast and try not to pour the water directly onto the yeast (put the yeast in first and cover it with the other ingredients).
- Mix the ingredients by hand in the bowl until a dough is formed.
- Lift the dough out and knead it on the work surface for 10 minutes. The dough might be very sticky for the first couple of minutes. Try to avoid adding extra flour but if it continues to be difficult to knead a little extra flour can dry the dough up a bit.
- Once kneaded you have a choice of how many rolls to make. I find that between 6 and 12 rolls can be made with this much dough but it up to you.
- Place the dough rolls on to the baking tray and cover the top with a tea towel. Place the tray somewhere warm such as an airing cupboard to let it rise. The bread will rise if it is simply left out on the side but it will take much longer.
- Once the bread has doubled in size remove the cloth and place straight into an oven pre-heated to 210 deg C.
- Bake for approximately 15 minutes (in a fan oven a little longer for a conventional oven) or until the top is a dark golden brown.
- Remove from the oven and turn out. If you tap on the base of the rolls they should sound hollow. This is an indication that the bread is complete.
- Allow to cool on a wire rack.