Easy-peasy bread rolls

1. Mix the flour, salt and yeast together. Gradually add the water and the oil, bit by bit until you get soft dough (don’t worry if it looks a bit wet to handle).

2. Tip out the dough on a lightly floured surface. Bring up the edges of the dough with a pallet knife (or you can use a spatula or your hands) and fold into the centre of the dough. By folding the edges in all the way round the dough it should be easier to handle without sticking to your fingers. Also, keep the dough moving otherwise it will stick to the surface.

3. Knead the dough for approximately 7 minutes or until it is elastic. To check if it is kneaded, poke your knuckle into dough and if it bounces back it’s ready.
Place your dough ball into a bowl and cover with Clingfilm (or foil). Put it in a warm place like above an oven or under a radiator to prove. The dough should double in size which should take about an hour.

4. Place your dough on a lightly floured surface and knock out the air. Knead for a bit just until the dough is smooth. Divide the dough into eight parts, shape into rolls and place on a baking tray.

5. This is when you can add any extra ingredients like sundried tomatoes although these rolls are lovely plain with an egg glaze. You can add some grated cheese on top for rolls to go with soup, or black pepper and salt rolls for an adventurous bread and butter option.

6. Cover your rolls with a tea towel and leave for about half an hour to double in size. Meanwhile pre-heat the oven to 220oc.

7. Once they have doubled in size, place in the oven for 10-15 minutes until they are golden brown. If you tap the base of the roll, it should sound hollow. When the rolls are cooked leave them to cool. You can eat these warm with butter or for a nice lunchtime sandwich.

8. Enjoy and have fun experimenting with this recipe.