It suddenly hit me yesterday when I realized I was out of bread for breakfast. Thankfully, the pantry was not out of bread basics so I was able to make those rolls.
Yes, rolls. Because, I don’t know about you, but I’m not that into supermarket-bought sliced bread – although I do admit to having some in the freezer for convenience. I like fresh bread, and I like individual portions.
Adapted from KitchMe
- 325ml tepid water
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 2 tbsp olive oil
- 2 tsp salt
- 500g/1lb bread flour, although plain flour will do too
In a small bowl, mix the water and sugar. Sprinkle the yeast over and let stand for about 10 minutes.
In a large bowl, combine 1 tbsp oil with the salt and half the flour, then slowly add the yeast mixture and stir well to combine.
Slowly add the remaining flour, a few tablespoonfuls at a time, stirring well between each addition.
Lightly flour your working surface, tip the dough onto it, and knead for about 10 minutes, until your dough is smooth and elastic.
Add the remaining oil to a large bowl, place the dough in and turn it around until it’s completely coated with oil.
Cover with Clingfilm and let rise at room temperature for about an hour, or until your dough has doubled in size.
Tip the dough onto a lightly floured surface and punch it down.
Divide into 16 equal pieces (mine were about 54g/2 oz. each) and roll into balls.
Place on a greased or parchment-paper-lined baking sheet, about 5cm/2 in. apart (if possible).
Cover with a towel and let rise for another 30 to 40 minutes, or until doubled.
Preheat your oven to 200°C/400°F, and bake the rolls for 15 to 20 minutes, or until golden brown.