This recipe is ridiculously simple, yet tastes so good!
These rolls are a suitable accompaniment for dinner but I often have them in the morning for breakfast or brunch.
280g Warm water (32-35C) just above body temperature
500g Strong plain flour
30g Butter, room temperature
10g Salt flakes
1. Place ingredients A into a bowl and leave for 5-10 minutes until frothy. The froth indicates the yeast is activated.
2. Add in the rest of the ingredients into the yeast mixture, knead it for about 15 minutes by hand, or alternatively for about 10 minutes using a hook attachment on a stand mixer.
3. Divide into 8 balls and rest them for 15 minutes in a warm place, but not under direct sunlight. Then knock the air out of the balls and reshape into balls again
4. Place them on a greased baking tray and rest them for 30 minutes, until they almost double in size. Then bake at 200C for 20 to 25 minutes in the middle shelf.