Making your own bread rolls is truly impressive, and fills the
house with a welcoming aroma.
The dough hooks make light work of kneading.
280g (10½oz) strong flour
1 level tsp salt
1 level tsp caster sugar
2 level tsp dried yeast granules
160ml (5½fl oz) warm water
2 tbsp olive oil
extra oil and flour
sesame seeds (optional)
Always make breads in a warm kitchen using warm utensils to help the yeast to activate. Sift the
flour and salt into a medium sized bowl
Dissolve the sugar and yeast in a jug with the water, and add to the flour.
Using the dough hooks, mixfor a minute at medium speed.
Add the olive oil, and mix for another minute on slow speed, increasing to full speed until all is combined and you have a smooth dough. If it appears too dry, sprinkle over a few drops of water, and work this into the mixture until smooth again.
Form dough into a ball, place in a medium sized oiled bowl, cover with clingfilm, and wait it has risen
and doubled in size.
This should take 20 - 30 minutes.
Remove from bowl and squeeze the dough
Preheat the oven to 210C/410F/M6-7
Chop the dough into pieces, each weighing about 50g (2oz), and roll them into tight little balls.
Place on a non-stick baking tray covered with a plastic sheet and leave for about 40 minutes, in a draught-free place, until double in size.
Dredge generously with flour and bake for 10 minutes.
Hamburger buns can be made by gently rolling out the little balls with a rolling pin.
Paint the top o feach bun with water, dip into atray of sesame seeds, and stand upright again.
Proceed as above, but no flour dredging is required.
From time to time we would like to contact you with an email including exciting new product updates, competitions, offers and articles. Your information will be stored securely and will never be passed on to third parties.