Country White Bread Rolls
- Plain flour 500 g
- Instant yeast 7 g
- White caster sugar 1 tbs
- Luke warm water 300 ml
- Olive oil 2 tbs
- Salt 2 tsp
Proof the yeast by mixing lukewarm water, sugar, and active yeast. If you're working with fresh yeast it should bloom in 10 minutes. Blooming will happens when a centimeter of foam has risen on top of the water.
Take a large mixing bowl and add in the flour along with the salt. Attach the dough hook and mix the flour and salt together on low speed.
Give a good stir to the bloomed yeast mixture and slowly add it to the flour mixture along with the 2 tbs of olive oil. If you're using an electric dough mixer the dough should be combined in 5 minutes.
Take another bowl lightly oil it and place your dough into it. Turn your dough around once so the top is also covered in oil. This will help to prevent the crust formation on the top of the dough.
Cover the bowl with a plastic film and let the dough rise at a warm place for one hour.
Once the dough has doubled in size, flour a clean work surface and form a long strip from the dough. By using a knife divide the dough into 6 even parts and roll small balls.
Take a baking tray lay some baking paper on it and place the small dough balls onto it. Take a bread scoring blade or a very sharp knife and make a straight insert on top of the dough balls. Let them raise for about 30 minutes.
Preheat the oven to 180 Celcius degrees. Combine 2 tbs of melted butter with 2 tbs of water and brush the dough balls before placing them in the oven. Bake for 15-20 minutes or until golden brown. Knock on the bottom of them if it sounds hollow then the bread rolls are baked to perfection.
Enjoy the bread rolls warm or cold with some generous amount of salty butter.