Here is a recipe i use every week to make a batch of ordinary bread rolls. Nothing fancy, just very nice rolls you can use during the working week for sandwiches.
Makes approximately 12 rolls
475g of Strong White Flour
2 Tablespoons of Butter (olive oil as replacements)
1 Teaspoon sugar
A pinch of salt
1 and 1/4 Teaspoons Yeast
275ml of water (275ml equals 275g for those without accurate volumetric measurement)
Mix together thoroughly the flour and butter (or oil) and stir in the sugar, yeast and salt and gradually add enough water to make a smooth dough.
Knead well on a lightly floured surface until dough is smooth and elastic. Place the dough back into the bowl and cover, set aside in a warm place for around an hour or until it has doubled in size.
Cut the dough into 12 pieces and shape them. At this point you can either go for plain rolls and shape them into small balls or go for something fancy and make coils, knots or plaits. Place the 12 pieces on a greased baking tray and set aside for 30 mins in a warm place.
brush the tops with egg yoke and sprinkle seeds or herbs or salt flakes on top. Bake in a preheated oven at 200oC (gas mark 6) for 10-15 mins until golden and the bases sound hollow when tapped.
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