Soft Bread Rolls
6 standard portions
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Dietary & allergen details
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Ingredients
- 500 g Bread flour (sifted)
- 370 ml Water (lukewarm)
- 1 tbsp Olive oil
- 1 tsp Honey
- 7 g Fast action yeast
- 1 tsp Fine sea salt
Method
- In a large bowl, add 370 ml Water, 1 tbsp Olive oil, 1 tsp Honey and 7 g Fast action yeast and then whisk together.
- Add 500 g Bread flour and 1 tsp Sea salt and mix together well. Scrape down the bowl, cover with a tea towel and leave somewhere warm for 15 minutes.
- Now it's time for the first stretch and fold. Check out our video for this recipe to see exactly how to do it.Using a wet hand, grab the dough and pull and stretch it up and then over itself. After you have done this a few times it will tighten up into a ball.
- Cover it again and leave somewhere warm for another 15 minutes.
- Repeat the stretch and fold as done previously and then cover again and leave somewhere warm for an hour and a half. The dough will be fully proofed now and will have risen considerably.
- Flour your work surface and pour the dough out on to it. Stretch the dough out a little bit to make a rectangle shape, but be careful not to handle it too much and disturb the bubbles as they are key to this amazing texture. Cut the dough into 6 squares.
- Flour a lined (with baking paper/parchment paper) baking tray and then gently place your rolls on to it. Cover them again and leave to proof for 45 minutes.
- Towards the end of this final proofing time, preheat your oven to 220ยฐC/200ยฐC(fan)/430ยฐF/Gas 7 with a tray of hot water at the bottom of the oven. This creates a steamy environment in the oven which helps the rolls rise.
- Put the rolls in the top of the oven and cook for 10 minutes. Remove the tray of water and cook for 10 minutes more. Keep an eye on the rolls though, as every oven cooks differently and you might only need 8 minutes more. They will have a nice golden brown top.
- Remove the soft bread rolls from the oven and left them cool on a wire rack.