Soft Crusty Bread Rolls

Name: Soft Crusty Bread Rolls
Total time: 1500 s
Yield: 8 x 100g Rolls
Cuisine: British
Ingredients: 500 flour; 10 g salt; 7 g sugar; 20 g cold pressed rapeseed oil; 7 g instant yeast; 350 g Luke warm water

Chris Pearson @chrispearson81

Soft Crusty Bread Rolls

Chris Pearson @chrispearson81

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Ingredients

25mins

8 x 100g Rolls

500flour
10 gsalt
7 gsugar
20 gcold pressed rapeseed oil
7 ginstant yeast
350 gLuke warm water

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Steps

25mins

1

Put all dry ingredients in mixer bowl and create a well in the middle.
2

Pour half the water and all the oil in the middle and mix with dough hook for 90 seconds on lowest setting. Then slowly add rest of the water and knead for 10 more minutes on 2nd lowest setting.
3

Turn out onto lightly floured surface and knead a couple of times until smooth.
4

Put into greased bowl and leave some where warm, covered for 90 minutes or until doubled.
5

Punch back and tip out. Divide into 8 x 100g and put on oiled baking sheet 1.5cm apart. Leave out covered with tea towel for 45-60 mins. Pre heat fan oven @ 190°
6

Bake for 13 mins, turn and bake for another 12 mins. Take out, Leave on tray for 5 mins then transfer to cooling rack until fully cooled.