Easy to make and a good addition to your repertoire to make on a regular basis.
- 500gr strong white bread flour
- 325gr water
- 5gr dried yeast
- 10gr salt
Place the flour, salt and yeast in a bowl. Make sure the salt and yeast do not touch, as that would kill the yeast.
Add the water. Knead.
Many recipes state a time for kneading, but it is very dependent on your method and level of skill.
When you think the gluten may be sufficiently developed, take a piece of dough from the bowl and stretch it between your fingers. When it becomes translucent without tearing easily (also known as the “windowpane test”, your dough is ready. Else, keep going. By hand you don’t overknead easily but by mixer this can definitely happen. Your dough becomes shiny. So do the windowpane test often when you think it’s near ready.
Cover the dough and leave it to rest until doubled in size.
Heat your oven to 220°C.
Divide the dough into 8-10 equal pieces. Form the pieces into balls by tucking in the sides. Flip over to have the folds at the bottom, then place your hand over it, forming a bowl. Roll the ball around to tighten it. It will feel uncomfortable at first but you’ll get the hang of it in no time.
Place on a baking tray and leave to double in size.
Spray with some water, and place a shallow ovenproof dish with some water in the bottom of the oven. This creates steam and makes for crusty rolls.
Bake for 12 minutes.