Bread rolls from scratch
MAKES 16 PREP 25 minutes + 1 hour 25 minutes to stand COOK 15 minutes COST $1 each +TOP TIP Yeast needs to be activated (frothy) before adding to flour. + To prove dough, half-fill kitchen sink with warm water; stand dough in a bowl in sink.
1 cup warm water
¼ cup warm milk
¼ cup light olive oil
1 tablespoon (2 x 7g sachets) dried yeast 4 cups plain flour
Pinch of salt
1 egg, lightly whisked
1 tablespoon poppy seeds
1 tablespoon salt flakes
1 Grease an oven tray. Whisk the water, milk, oil and yeast in a heatproof jug. Place in a warm, draught-free area for 10 minutes or until frothy.
2 Sift flour and salt into a large bowl. Make a well at centre. Add yeast mixture to flour; mix to form a soft dough. Turn out onto a lightly floured work surface; knead for 10 minutes or until smooth and elastic. Place dough in a lightly greased bowl. Cover; stand in a warm, draught-free area for 45 minutes or until dough doubles in size.
3 Preheat oven to 200ºC/180ºC fan-forced. Punch down dough with fist. Turn out onto a lightly floured work surface; knead until smooth. Divide dough into 16 equal quantities. Shape into balls. Place dough balls on prepared tray. Cover with a clean tea towel; stand in a warm, draught-free area for 30 minutes or until doubled in size.
4 Brush tops of dough with egg. Sprinkle half with poppy seeds and remaining half with salt flakes. Bake for 15 minutes or until bread rolls sound hollow when lightly tapped. Transfer to a wire rack to cool.