These breadrolls are great to serve with dinner, or make great rolls for lunch. I always have a batch in the freezer to take to work.
- 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. Stretch it to 15cm square shapes. Tuck the sides in, then roll it rightly. Place on a baking tray with the folds at the bottom. Push down a little to make them less rounded.
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.