Soft and Sweet Bread Rolls

Kelly

Delicously light and soft rolls for any meal

Prep Time 10

Cook Time 30

Rising time 1 20

Servings 9

800 grams Bread flour You can do all white flour or a mix. I like to do 200grams wholemeal and 600grams white flour.
1 tbsp Dry active yeast
2 tbsp White sugar or honey
2 tsp Salt
3 tbsp Sunflower oil
2 & 2/3 cup warm water or milk I use milk powder in water

Place all dry ingredients in mixer bowl, fitted with a dough hook. Place in a mixing bowl if mixing by hand. Mix lightly to combine.
Combine oil and warm water/milk in a jug. If using honey, add it with the liquids also.
Set the mixer on minimum and gradually pour the wet ingredients into the dry. Keep mixing until well combined, then turn the machine up to number 1 mixing for 5 minutes. If mixing by hand, mix all ingredients until thoroughly combined, then knead for 5 minutes.
Place some oil in the bottom of the bowl to prevent the dough from sticking while rising.
Place a clean towel over the bowl and allow the dough to double in size. The time this takes depends on the room temperature. It can take anywhere from 30 minutes to 1 hour.
When doubled in size, take the dough out of the bowl and press down to expel air. Cut into roughly 9 equal pieces. If you want larger rolls, make 6 equal pieces. Form the pieces into little rounded ball shapes and pinch underneath to ensure seams are underneath.
Place into greased or non stick baking tray (I like to use non stick baking paper to line it). Place the balls in lines to fit your tray. The balls should touch each other. Cover loosely with the towel once more.
Preheat oven to 220 degrees celsius (428F) conventional or 200 (392F) fan forced. Allow the rolls to rise for around 15 - 20 minutes.
Bake in oven for 20-30 minutes (this will vary according to your oven) or until nicely browned.
Remove from oven and place rolls on a cooling rack.

Keyword baking, bread, bread roll