This recipe is from the wonderful John Kirkwood
He is an old British man who sounds like Winnie the Pooh and I adore him. If you take one this away from my webpage let it be that you should be going to this man for all bread recipes possible. His recipes are thorough yet easy to follow and make bread making seem much less intimidating. Follow along with this video if you would find it helpful!
ingredients
500g / 17.5oz Strong white bread flour
310g / 310mls / 11oz Lukewarm water
2tsp / 7g Instant or active dried yeast, if using fresh yeast 20g
1 tbls / 15g Vegetable oil
1tsp / 8g Salt
Instructions
Add all of the ingredients to a bowl or stand mixer.
If you’re using a mixer use the dough hook attachment and mix for 10 minutes.
If you’re making the dough by hand knead it for 10 minutes also
Place the processed dough in a lightly greased bowl, cover and allow proving for at least 1 hour, this time may vary depending on the temperature of your kitchen.
Grease 1 large or 2 small baking trays, see video for my tray dimensions.
After the first proof, divide the dough into 8 pieces, roll each piece into a ball and allow the balls to rest for 5 minutes.
After the 5 minutes shape each dough ball into discs and evenly space them on your trays.
Sprinkle a little flour over the rolls and cover with a lightweight dry cloth and allow proving for however long it took for your first proving.
When there is only 10 minutes left on the rise, preheat you oven to 180°C that’s 355°F or gas mark 4
After the rolls have risen sprinkle with a little more flour and get them straight into the preheated oven and set your timer for 16 minutes.
When baked place the rolls on a wire rack and allow to cool for 30 minutes.
Enjoy
