5 Minuet Bread Rolls

Serves 6
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Directions

  1. 1Add the bread flour to a mixing bowl.
  2. 2Add the bread flour to a mixing bowl.
  3. 3Add the bread flour to a mixing bowl.
  4. 4Whisk the flour to remove any excess lumps.
  5. 5Whisk the flour to remove any excess lumps.
  6. 6Whisk the flour to remove any excess lumps.
  7. 7Add instant yeast and cooking salt.
  8. 8Add instant yeast and cooking salt.
  9. 9Add instant yeast and cooking salt.
  10. 10Whisk all of the dry ingredients together.
  11. 11Whisk all of the dry ingredients together.
  12. 12Whisk all of the dry ingredients together.
  13. 13Add very warm water.
  14. 14Add very warm water.
  15. 15Add very warm water.
  16. 16Mix the water with the dry ingredients.
  17. 17Mix the water with the dry ingredients.
  18. 18Mix the water with the dry ingredients.
  19. 19Cover the bowl with a tea towel and let proof for around one to two hours.
  20. 20Cover the bowl with a tea towel and let proof for around one to two hours.
  21. 21Cover the bowl with a tea towel and let proof for around one to two hours.
  22. 22Preheat your fan oven to 230 degrees Celsius or 450 degrees Fahrenheit.
  23. 23Preheat your fan oven to 230 degrees Celsius or 450 degrees Fahrenheit.
  24. 24Preheat your fan oven to 230 degrees Celsius or 450 degrees Fahrenheit.
  25. 25Flour your surface well.
  26. 26Flour your surface well.
  27. 27Flour your surface well.
  28. 28Remove the dough from the side of the bowl and plop down onto the floured surface and give the dough a rough shape to make it easier to cut into even portions.
  29. 29Remove the dough from the side of the bowl and plop down onto the floured surface and give the dough a rough shape to make it easier to cut into even portions.
  30. 30Remove the dough from the side of the bowl and plop down onto the floured surface and give the dough a rough shape to make it easier to cut into even portions.
  31. 31Cut out six even sections.
  32. 32Cut out six even sections.
  33. 33Cut out six even sections.
  34. 34Grab yourself some baking paper and start shaping your rolls, making sure to flour your hands.
  35. 35Grab yourself some baking paper and start shaping your rolls, making sure to flour your hands.
  36. 36Grab yourself some baking paper and start shaping your rolls, making sure to flour your hands.
  37. 37Pull the sides of the dough to the back and pinching the dough as you go.
  38. 38Pull the sides of the dough to the back and pinching the dough as you go.
  39. 39Pull the sides of the dough to the back and pinching the dough as you go.
  40. 40Place the first roll into the center of the baking paper, and the others around the center piece.
  41. 41Place the first roll into the center of the baking paper, and the others around the center piece.
  42. 42Place the first roll into the center of the baking paper, and the others around the center piece.
  43. 43Place a towel over your rolls and let proof for a further 15 minutes.
  44. 44Place a towel over your rolls and let proof for a further 15 minutes.
  45. 45Place a towel over your rolls and let proof for a further 15 minutes.
  46. 46Grab yourself an oven-proof pot with a lid and place into a preheated oven for 15 minutes.
  47. 47Grab yourself an oven-proof pot with a lid and place into a preheated oven for 15 minutes.
  48. 48Grab yourself an oven-proof pot with a lid and place into a preheated oven for 15 minutes.
  49. 49After 15 minutes, remove the pot from the oven and carefully transfer your dough into the pot holding the edges of the baking paper.
  50. 50After 15 minutes, remove the pot from the oven and carefully transfer your dough into the pot holding the edges of the baking paper.
  51. 51After 15 minutes, remove the pot from the oven and carefully transfer your dough into the pot holding the edges of the baking paper.
  52. 52Place the lid back on and then pop it into the oven.
  53. 53Place the lid back on and then pop it into the oven.
  54. 54Place the lid back on and then pop it into the oven.
  55. 55Bake for 30 minutes with the lid on, and then after 30 minutes, remove the lid and bake for a final 10 minutes or until beautifully golden brown.
  56. 56Bake for 30 minutes with the lid on, and then after 30 minutes, remove the lid and bake for a final 10 minutes or until beautifully golden brown.
  57. 57Bake for 30 minutes with the lid on, and then after 30 minutes, remove the lid and bake for a final 10 minutes or until beautifully golden brown.
  58. 58Let it cool for 15 minutes or at least 10 minutes if you can't wait that long.
  59. 59Let it cool for 15 minutes or at least 10 minutes if you can't wait that long.
  60. 60Let it cool for 15 minutes or at least 10 minutes if you can't wait that long.
  61. 61Start cutting into your freshly baked rolls and tucking in.
  62. 62Start cutting into your freshly baked rolls and tucking in.
  63. 63Start cutting into your freshly baked rolls and tucking in.

Ingredients

  • 440 grams bread flour
  • 440 grams bread flour
  • 440 grams bread flour
  • 1 tablespoon instant or fast action yeast
  • 1 tablespoon instant or fast action yeast
  • 1 tablespoon instant or fast action yeast
  • 1 teaspoon cooking salt
  • 1 teaspoon cooking salt
  • 1 teaspoon cooking salt
  • 330 milliliters warm water
  • 330 milliliters warm water
  • 330 milliliters warm water

Equipment

mixing bowlwhiskmeasuring cupspoontea towelfan ovendough cutterbaking paperoven proof pot with lid

Tips

  • Requires absolutely NO kneading.
  • Water should be very warm, but not boiling, such that you can hold your finger in the water without any discomfort.
  • The dough should be a sticky consistency, not too wet and not too dry.