Directions
- 1Add warm water to a bowl.
- 2Add olive oil to the bowl.
- 3Add a packet of yeast and mix it.
- 4Add a pinch of sugar, which helps the yeast to bloom.
- 5You should see foamy little bits floating to the top, which indicates the yeast is active.
- 6Add the flour to the mixture.
- 7Mix the flour halfway.
- 8Add the salt.
- 9Mix the remaining flour until it forms a dough.
- 10Leave the dough to rest for 30 minutes.
- 11Do the pull and fold method into the center, wetting your hands to prevent sticking.
- 12Leave it for another 30 minutes.
- 13Repeat the pull and fold method into the center.
- 14Leave the dough to rest for an hour until it puffs up.
- 15Scrape the dough out onto a floured surface.
- 16Divide the dough into six portions.
- 17Place the six rolls onto a baking tray.
- 18Leave them for 30 minutes before baking.
- 19Bake at 200°C fan for 15 minutes, until golden and hollow underneath.
Ingredients
- 330 ml warm water
- 2 tbsp olive oil
- 7 g fast-action yeast
- 1 pinch sugar
- 425 g strong bread flour
- 8 g fine salt
- 1 extra flour for shaping
Equipment
bowlforkplastic scraperbaking tray
Tips
- Use proper bread flour.
- Use sachet yeast.
- Don’t rush the rise.
- Cold dough results in flat rolls.
- Serve warm, with butter, or stuffed with your favorite fillings
Related recipes
Long-Fermented Rustic Bread (No Sourdough Starter)
British · Baked Goods
Irish Butter Scones
British · Baked Goods14m
Chocolate Chip Scones
British · Baked Goods20m
Brekky English Muffin
British · Baked Goods25m
Lemon blueberry cake bars
British · Baked Goods30m
Ginger Biscuits
British · Baked Goods10m
Lazy Daisy Cake
British · Baked Goods32m
English muffins
British · Baked Goods
Greek Yoghurt Choc Chip Scone
British · Baked Goods30m
Date & Dark Chocolate Cottage-Cheese Scones
British · Baked Goods15m
Old Fashioned Dark Fruit Cake
British · Baked Goods2h 45m
Ginger Oat Crunch Biscuits
British · Baked Goods15m