- 750g of good quality strong (bread making) flour.
- 1 to 2 teaspoons of salt.
- 25g (or one knob) of butter or margarine.
- olive oil. .
- 450ml of warm water.
Method:Oil, butter or margarine in a baking tray with oil. You use the flour to the tray whch can dry helps to prevent sticking to the calories you want to be.
Add all ingredients in a large bowl. Add water last. Make sure water is not more than 50 C degrees or you kill the yeast and not pour water directly on yeast (first put in the yeast and other ingredients) will try to cover.
In bowl mix the ingredients by hand until a dough is formed.
Lift out the dough to work surface and knead for 10 minutes. Dough so may be blocked for the first couple of minutes. To add extra flour, but if it can be difficult to knead the dough a little extra dough can dry up a bit continues to try to avoid.
Once kneaded to make a choice how you roll. I think between 6 and 12 rolls can be made with so much flour, but it depends on you.
Place dough on baking tray and roll top cover with a tea towel. Place the tray where a broadcast is hot as it increased two cupboards. If it is just left out on bread, but it will take much longer will increase.
Once the bread has doubled in size directly off the cloth and place on an oven pre-heated to -210 ° C
Bake for about 15 minutes or until top is a dark golden brown (one a little longer for a conventional oven fan oven).
Remove from oven and turn out. If you tap on the roll they should sound hollow. This is a sign that the bread is met.
Allow to cool on a wire rack.
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