Basic Bread Rolls For Soup and Sandwiches
Slightly crusty on the outside and fluffy and soft in the middle. Perfect for soups and sandwiches
Equipment
Ingredients
- 500 g Strong White Flour
- 7 g Instant Dried Yeast
- 2 tbsp Olive Oil
- ½ tsp Sugar
- 1½ tsp Salt
- 300 ml Warm water
Instructions
- Add the salt, sugar, yeast and flour to your bowl and mix through. Attach the dough hook to your mixer and start at medium speed. Add the oil to the water and gradually add it to the mix. Mix for 10 minutes.
- Cover with cling film and leave it to rise for an hour or until it has doubled its size.
- When it has doubled in size knock back with your knuckles and transfer to a floured surface. Divide into 9 pieces and roll into balls. Place them on a greased baking tray. Cover with a proving bag and leave to prove in a warm place for 45 to 60 mins.
- Bake in the oven for 25 mins at 190°c fan/210°c. They should be golden brown. Tap the bottom, and if it sounds hollow, they are done! Enjoy!
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Calories: 233kcalCarbohydrates: 43gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 389mgPotassium: 67mgFiber: 2gSugar: 0.4gVitamin C: 0.002mgCalcium: 9mgIron: 3mg
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