Serves 6
Directions
- 1Add the bread flour to a mixing bowl.
- 2Whisk the flour to remove any excess lumps.
- 3Add instant yeast and cooking salt.
- 4Whisk all of the dry ingredients together.
- 5Add very warm water.
- 6Mix the water with the dry ingredients.
- 7Cover the bowl with a tea towel and let proof for around one to two hours.
- 8Preheat your fan oven to 230 degrees Celsius or 450 degrees Fahrenheit.
- 9Flour your surface well.
- 10Remove 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.
- 11Cut out six even sections.
- 12Grab yourself some baking paper and start shaping your rolls, making sure to flour your hands.
- 13Pull the sides of the dough to the back and pinching the dough as you go.
- 14Place the first roll into the center of the baking paper, and the others around the center piece.
- 15Place a towel over your rolls and let proof for a further 15 minutes.
- 16Grab yourself an oven-proof pot with a lid and place into a preheated oven for 15 minutes.
- 17After 15 minutes, remove the pot from the oven and carefully transfer your dough into the pot holding the edges of the baking paper.
- 18Place the lid back on and then pop it into the oven.
- 19Bake 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.
- 20Let it cool for 15 minutes or at least 10 minutes if you can't wait that long.
- 21Start cutting into your freshly baked rolls and tucking in.
Ingredients
- 440 grams bread flour
- 1 tablespoon instant or fast action yeast
- 1 teaspoon cooking salt
- 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.
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