Easy bread rolls
By: Ala Lemon
Published: Monday, November 3, 2014 - 5:49am

Ingredients




325ml tepid water
1 tbsp active dry yeast
1 tbsp sugar
2 tbsp olive oil
2 tsp salt
500g/1lb bread flour, although plain flour will do too

Preparation

1 In a small bowl, mix the water and sugar. Sprinkle the yeast over and let stand for about 10 minutes. 2 In a large bowl, combine 1 tbsp oil with the salt and half the flour, then slowly add the yeast mixture and stir well to combine. 3 Slowly add the remaining flour, a few tablespoonfuls at a time, stirring well between each addition. 4 Lightly flour your working surface, tip the dough onto it, and knead for about 10 minutes, until your dough is smooth and elastic. 5 Add the remaining oil to a large bowl, place the dough in and turn it around until it’s completely coated with oil. 6 Cover with Clingfilm and let rise at room temperature for about an hour, or until your dough has doubled in size. 7 Tip the dough onto a lightly floured surface and punch it down. 8 Divide into 16 equal pieces (mine were about 54g/2 oz. each) and roll into balls. 9 Place on a greased or parchment-paper-lined baking sheet, about 5cm/2 in. apart (if possible). 10 Cover with a towel and let rise for another 30 to 40 minutes, or until doubled. 11 Preheat your oven to 200°C/400°F, and bake the rolls for 15 to 20 minutes, or until golden brown. 12 Enjoy!