Makes 8 good size round rolls but of course you can shape them differently, for example into finger rolls and you will get a few more out of it.
450g Strong White Flour
1 x 7g sachet Easy Blend Yeast
1 Tbsp Vegetable Oil
350ml Warm Water
2 Tbsp Flour for dusting
1 Egg, beaten for glazing
1 Mix the flour, salt and yeast in a bowl. Add the oil & water. Stir to form a soft dough.
2 Knead the dough on a floured surface for 5-7 minutes until smooth & elastic. Place in the bowl (make sure the bowl is sprinkled with flour to prevent sticking), cover with cling film or a tea towel and leave in a warm place to double in size, about an hour should do it.
3 When the dough is doubled in size, knead it again on a lighly floured surface until smooth. Divide the dough into 8 equal pieces.
4 Shape the dough into round rolls and place on a baking sheet. Cover with a tea towel and leave to rise for 30 minutes, until doubled in size. Preheat the oven to 220C/GM7
5 Glaze the rolls with egg, sprinkle with flour and bake in the oven for 10-15 minutes until golden brown.
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