Crusty Bread Rolls
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I love baking! Bread especially. There’s something so satisfying about starting with simple ingredients like flour and yeast, mixing, kneading, and resting and ending up with spectacularly crusty on the outside and soft in the middle bread rolls. Baking bread takes time, not so much in the mixing, but in the kneading and resting, but is worth it, so set aside a lazy hazy weekend morning, enjoy the smells wafting from the oven as the bread bakes and the satisfaction of slapping a big dollop butter onto fresh, hot, straight out of the oven bread rolls.
Happy Cooking
Gill
Crusty Bread Rolls
1 cup warm water
1 tablespoon yeast
2 teaspoons sugar
1 teaspoon salt
2 tablespoons olive oil
3 cups flour
egg white wash - whisk one egg white with 2 tablespoons water
Method
Mix the warm water with the sugar and yeast, leave to rest for 10 minutes to froth
Add oil, salt and flour. Mix well, and then either turn out onto a floured surface and knead until smooth (about 8 minutes) or pop into a mixer bowl with a dough hook and knead for 5 minutes.
Brush a large bowl with oil and place dough inside, cover and allow to rise until doubled in size, about an hour.
Deflate the dough and turn out onto a surface. This is where you get to decide the bread rolls are. I made mini rolls - so weighed the mixture out in 30 gram lots. Normal rolls are about 50 grams. This made 30 rolls. Roll the balls and my trick is to cup your hand over the dough ball and roll the ball against the counter, this results in a lovely smooth round ball.
Place on baking trays a few centimetres apart, cover with a damp clean cloth and let rise for 30 minutes.
Turn the oven on to 190 degrees celsius or 375 degrees Fahrenheit.
Brush the eggwhite wash over the buns, and make two slashes in each bun. Slashes only need to be a few mm deep.
Bake for 15 to 20 minutes, until nice and golden brown and they sound hollow when tapped on the bottom.
