Crusty Bread Rolls

Crusty Bread Rolls

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Crusty Bread Rolls

  • 500 g Bread Flour
  • 7 g Yeast
  • 1 1/2 Tsp Caster Sugar
  • 2 Tsp Salt
  • 300 ml Warm Water
  • 3 Tbsp Melted Lactofree Spreadable
  • 5 g Bread Flour (For dusting)

Instructions

Combine the flour, yeast, salt and caster sugar in a large bowl.

Make a well in the center of the flour in preparation for the wet ingredients.

Measure 300ml of luke warm water and add 3 tbsp of melted Lactofree Spreadable. Pour this into the well of flour and gradually mix the flour in until it forms a dough.

Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour.

Once your hour prove has finished knock back the dough for a good 10 minutes, then roll into a long sausage shape and divide into 8 sections. Form these sections into small rounds and place on covered baking trays for another hour. Whilst proving preheat the oven to 220C/fan.

Cook your rolls in the oven for 10-15 minutes. Then transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the rolls.

Sprinkle with the leftover flour and serve!