Bread rolls

MAKES 8 PREP 30 mins plus at least 1 hr 50 mins proving COOK 25 30 mins EASY V

500g strong white bread lour, plus

extra for dusting

7g sachet fast-action yeast

1 tsp caster sugar

2 tsp ine salt

1 tsp sun lower oil, plus extra for

the work surface and proving

1 Tip the flour, yeast, sugar, salt and oil into a large bowl. Pour over 325ml warm water, then mix using a spatula or your hand until it comes together into a rough dough, making sure there are no pockets of flour. Cover and leave to rest for 10 mins.

2 Lightly oil a work surface and tip the dough onto it. Knead with your hands for at least 10 mins until the dough becomes tight and springy – if you have a stand mixer, do this with a dough hook for 5 mins. Form into a ball and put in a clean, oiled bowl. Prove for 1 hr until doubled in size.

3 Tip onto a lightly floured surface and roll into a sausage. Halve, then divide each piece into four to make eight equal portions. Roll each portion into a tight ball (see p82 to learn how) and put on a floured baking tray, well spaced apart. Cover with a damp tea towel and leave to prove in a warm place for 40 mins-1 hr until almost doubled.

4 Heat the oven to 230C/210C fan/ gas 8. Dust each ball with more flour. Bake for 25-30 mins until light brown – tap the base to ensure they sound hollow. Cool on a wire rack.

GOOD TO KNOW vegan • low fat

PER SERVING 246 kcals • fat 2g • saturates none • carbs 48g • sugars 1g • ibre 2g • protein 8g • salt 1.2g

If you’re completely new to baking bread, start o with a basic white loaf (p75). Once you feel conident producing the dough, you can then easily move on to di erent shapes, such as these bread rolls.