If you have had a lie in, but still fancy fresh rolls for lunch then this simple recipe is for you.
Prep time 15 minutes
Proofing 1 hour
Cook time 15 minutes
- 500g strong white bread flour
- 7g (one sachet) instant yeast.
- 2 teaspoons salt
- 1 teaspoon sugar
- 200ml milk
- 100ml water
- 2 tablespoons olive oil
Make the dough
- Prepare your baking sheet by very lightly greasing with oil then lightly dust with flour.
- Put the flour into a large bowl. Add the salt, sugar and yeast – I always make sure these three ingredients don’t touch each other.
- Combine the water and milk – the temperature should be that of warm bath water. Add this and the oil to the dry ingredients. Mix with a knife until everything comes together.
- If you are using a mixer with a dough hook, mix on the second setting for five minutes, if you aren’t using a mixer knead by hand for 10 minutes.
- Let the dough rest for five minutes and then knead again for two minutes.
- Divide the dough into 8 pieces and shape into rounds. Place evenly onto the baking sheet.
- Proof the rolls in a warm place for about an hour, or until doubled in size.
- Pre-heat the oven to 230°C/210°C fan/Gas Mark 8.
- Once proofed, gently brush each roll with milk and then dust with coarse semolina.
- Bake in oven for 15 minutes, until golden brown.
- Remove from the oven and place on a wire rack to cool. Place a clean tea towel over the rolls.