Ingredients<\/u>:<\/b>
\n 330 ml warm water
\n2 tbsp olive oil
\n1 x 7g sachet fast-action dry yeast
\nPinch of sugar
\n425g strong bread flour (must be strong bread flour \u2013 no substitutes!)
\n8g fine salt
\nExtra flour for shaping<\/p>\n
Directions<\/u>:<\/b>
\n1. Activate the Yeast:\ufffdIn a large mixing bowl, add:
\n* 330 ml warm water (make sure it\u2019s warm, not hot),
\n* 2 tablespoons olive oil,
\n* 1 sachet (7g) fast-action dry yeast, and
\n* a pinch of sugar (this helps activate the yeast).
\n2. Give it a gentle stir, then leave it to sit for 5 minutes. You should start to see a foamy, bubbly layer forming on top \u2014 that\u2019s your yeast waking up and getting ready.
\n3. Make the Dough:\ufffdOnce the yeast is bubbly:
\n* Add 425g strong bread flour. Start mixing gently- half mixed.
\n* Then add 8g salt, and mix everything together until all the flour is combined.
\n* Stop mixing when it starts getting tough \u2014 at this stage, it\u2019s okay if it\u2019s a bit rough. Cover the bowl and let it rest for 30 minutes.
\n4. First Stretch and Fold:\ufffdAfter 30 minutes:
\n* Wet your hands to stop sticking,
\n* Gently pull the dough from the edges of the bowl into the centre.
\n* Keep turning the bowl and folding until you’ve pulled all the dough inwards and it looks smooth.
\n5. Cover again and let it rest for another 30 minutes.
\n6. Second Stretch and Fold:\ufffdRepeat the same stretch-and-fold technique: pull from the edges into the centre.\ufffdThen leave the dough to rest in a warm place for 1 hour until it has noticeably risen.
\n7. Shape the Rolls:
\n* Dust the top of the dough with a little flour.
\n* Lightly flour your work surface and tip the dough out onto it.
\n* Cut the dough into 6 to 8 equal pieces.
\n8. If the pieces look a bit messy, no worries \u2014 just press and shape them into rolls using floured hands. Place them onto a baking tray lined with parchment or lightly floured.
\n9. Final Rise:\ufffdLet the shaped rolls rest on the tray for 30 minutes to 1 hour, depending on the warmth of your kitchen. They should puff up a bit more.
\n10. Bake:\ufffdPreheat your oven to 200\u00b0C (fan).\ufffdBake the rolls for 15 minutes, or until golden brown on top and hollow-sounding when tapped underneath.
\nTop Tips:
\n* Always use sachets of yeast. They’re pre-measured, fresh, and reliable \u2014 your best bet for a consistent rise.
\n* Warm environment = happy dough. If it\u2019s a cold day, place the bowl near a radiator or in a slightly warm oven (switched off) to help it rise.
\nEnjoy your perfect, pillowy bread rolls \u2013 they\u2019re great with butter, for sandwiches, or just warm from the oven!
\n\u2705 Best Way to Store Homemade Bread Rolls (Short-Term)
\n1. Let Them Cool Completely First\ufffdWarm rolls trap moisture in containers and go soggy or \u201csweaty.\u201d Let them cool fully on a wire rack before storing.
\n2. Wrap in a Clean Tea Towel or Paper Bag\ufffdThis keeps the crust soft and avoids condensation. Then place in:
\n3. An Airtight Container (Optional)\ufffdUse a breathable wrap inside an airtight box to balance air and moisture. If your kitchen\u2019s dry, this helps stop rolls from drying out.
\nUse within 2\u20133 days.
\n\ud83e\uddca For Longer Storage (Freezer-Friendly Tip)
\n1. Freeze While Fresh (Same Day is Best)\ufffdAs soon as they\u2019ve cooled, wrap each roll tightly in cling film or foil, then pop into a freezer bag.
\n2. Reheat Straight from Frozen\ufffdBake at 180\u00b0C (fan) for 8\u201310 minutes, or microwave for 20\u201330 seconds. They\u2019ll taste freshly baked again!
\n\u274c Avoid:
\n* Plastic bags alone \u2014 they trap moisture and make the rolls go soggy.
\n* Fridge storage \u2014 it dries bread out faster than anything.
\nBonus Tip:
\nIf you love super soft rolls, store them wrapped in a tea towel inside a bread tin or cake box. For crustier rolls, keep them unwrapped in a paper bag on the counter (but eat within 2-3 days).<\/p>\n","protected":false},"excerpt":{"rendered":"
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