Directions
- 1In a mixing bowl, add 440g or 3 cups of bread flour.
- 2Whisk to remove any lumps.
- 3Add 1 tablespoon of instant or fast action yeast and 1 teaspoon of cooking salt.
- 4Whisk the dry ingredients.
- 5Add 330ml or 1 1/2 cups of very warm water.
- 6Mix the wet and dry ingredients with the handle of a spoon until a sticky consistency is achieved.
- 7Cover the bowl with a teatowel and let it proof for 1-2 hours.
- 8Once doubled in size, with lots of air holes, and wobbly like jelly, turn the dough out onto a floured surface.
- 9Shape the dough into a rough ball.
- 10Using a dough cutter, cut the dough into six even sections.
- 11Shape each section into a ball.
- 12Place the rolls onto baking paper, cover with a teatowel, and let proof for a further 15 minutes.
- 13Place the rolls and baking paper into an oven-proof pot with a lid. Bake for 30 minutes with the lid on.
- 14Remove the lid and bake for a further 10 minutes, or until golden brown.
- 15Let it cool for 15 minutes or at least 10 minutes if you can't wait that long.
Ingredients
- 440 g bread flour
- 3 cups bread flour
- 1 tablespoon instant or fast action yeast
- 1 teaspoon cooking salt
- 330 ml very warm water
- 1.5 cups very warm water
- 1 handful flour
Equipment
mixing bowlwhiskspoonteatowelovenbaking paperdough cutter
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