Ad

  • 500g Bread flour (white or wholemeal)
  • 7g (One sachet) Fast-action yeast
  • 1 1/2 tsp Caster Sugar
  • 2 tsp Salt
  • 300ml Luke warm water
  • 3 tbsp Olive oil

Plus extra flour for dusting

  • Plus extra flour for dusting

    Method

    • step 1

      Firstly before we start, keep in mind that the doughs first rising can be done over night in the fridge in a well oiled bowl.
    • step 2

      Combine the flour, yeast, salt and caster sugar in a large bowl. I like to mix the mixture with a regular knife.
    • step 3

      Once combined make a well in the center of the flour in preparation for the wet ingredients.
    • step 4

      Measure 300ml of luke warm water and add 3 tbsp of olive oil.
    • step 5

      Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough.
    • step 6

      Transfer the dough to the work top and start to knead. Do not be intimidated if your dough is quite wet. Many people tend to then add to much flour and this will result in a denser bread. Persist in kneading for ten minutes until smooth and elastic.
    • step 7

      Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour. If you have made your dough in the evening then you can leave in the fridge overnight.
    • step 8

      Once your hour prove has finished knock back the dough for a good 10 minutes, then roll into a long sausage shape and divide into 8 sections. Form these sections into small rounds and place on covered baking trays for another hour.
    • step 9

      Whilst proving preheat the oven to 220C/fan. (This step also applies for the fridge proving option).
    • step 10

      Now cook your rolls in the oven for 10-15 minutes. Once out of the oven transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the rolls.
    • step 11

      Best eaten warm!
    Ad

    Comments, questions and tips (66)

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    A star rating of 4.8 out of 5.59 ratings

    jintyg

    Easy to follow recipe & great results. I used my stand mixer to make life easier but stuck to the ingredients listed. Actually that's a lie. After the first few excellent results I swopped 30g of flour for oatmeal. Equally delicious and a wee change. This is now made on a weekly basis - freezes…

    pipersbcl4fsbHh7

    I grew up having Scottish morning rolls at weekends with lorne sausage. We couldn't afford them during the week. This super recipe is the nearest I have come to the same taste and texture. Enjoy

    NinaHarrison666

    I always make my own bread/rolls since I went into heart failure. Strict low salt diet and most shop bought breads are loaded with salt. I only add a couple of pinches of salt and use some mixed herbs in the dough for tasty herb bread. I do like quite a dense bread so a wee bit more flour goes in…

    Jessee

    I have made braed a few times but was always heavy and unappetising untill I tried this recipe. What a revelation. Tried it with part wholemeal as was short of white and it worked a treat. Our daugher even said it was the best bread she had ever eaten. Praise indeed!

    Suehirst

    I’ve made these several times now and they never disappoint. I half the salt but apparent from that they are perfect.

    Ad
    Ad
    Ad