easy bread rolls

Stage 1
Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then, at that point, blend (with a spatula or your hand), until it meets up as a shaggy batter. Ensure all the flour has been integrated. Cover and leave for 10 mins.

Stage 2
Delicately oil your work surface and tip the batter onto it. Manipulate the mixture for something like 10 mins until it becomes more tight and springy - on the off chance that you have a stand blender you can do this with a batter snare for 5 mins. Maneuver the batter into a ball and put in a perfect, oiled bowl. Leave for 1 hr, or until multiplied in size.

Stage 3
Tip the batter onto a daintily floured surface and roll into a long frankfurter shape. Split the batter, then partition every half into four pieces, so you have eight equivalent measured segments. Fold each into a tight ball and placed on a cleaned baking plate, leaving some room between each ball for rising. Cover with a soggy tea towel and pass on in a warm spot to demonstrate for 40 mins-1 hr or until nearly multiplied in size.

Stage 4
Heat the stove to 230C/210C fan/gas 8. At the point when the batter is prepared, dust each ball with somewhat more flour. (In the event that you like, you can coat the rolls with milk or beaten egg, and top with seeds.) Prepare for 25-30mins, until light brown and empty sounding when tapped on the base. Pass on to cool on a wire rack.