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330 g White bread flour
1 1/4 tsp salt
5 g dry instant yeast
2 tsp sugar
2 tbsp vegetable oil
340 ml lukewarm water
In a bowl combine all ingredients and add water.
Mix with Kenwood processor and dough hook for about 10 minutes until the dough reaches full dough consistency.
Transfer the dough to a slightly oiled container and cover with plastic until it is doubled in size, about 1 hour.
Place the dough on a floured counter.
Pre shape each roll, of about 86 grams each, and let them rest for 15 minutes.
Shape the rolls into balls. Flatten each roll with your flat hand.
Make an indent in the middle of the flattened dough with the side of your hand and fold in half. Now the dough looks like kissing lips.
Take a large baking tray, sprinkle tray well with flour.
Place the rolls on floured tray with indented side down.
Leave enough space between each roll for rising.
Twist the ends of the rolls with your fingers to make a small twisted point.
Cover with tea towel and leave for 30 minutes to proof.
Once proofed flip over the rolls that the indent side is facing up. Brush with milk, sprinkle a little more flour over the tops.
Pre-heat the oven to 260°C, (240°C fan assist oven)
Bake for 13 – 15 minutes until brown.
Note to recipe** When you take a piece of dough, gently stretch it out until you can see a ‘window’ of thin dough.
You can almost see through it.
The dough is smooth and feels silky. Recipe yields 9 bread rolls.
Recipe source: Woolworths Taste
Inspired by Shagufta Rawoot
Prepared, tried and tested by: Gail Haselsteiner