- 1.5 tbsp of yeast
- 1 cup of warm milk (can be substituted for water)
- 2 cups of bread flour (all purpose would work too)
- 1 tsp of Sugar (to feed the yeast)
- 1 tsp of salt
- 2 tbsp of oil
- A knife
- A baking tray
- Parchment paper
- A clean floured work surface
- A bowl
- A dough -hook attachment mixer (optional)
- Put the yeast in a bowl and pour over the warm milk (or water) and sugar, and leave to activate for about 5 mins, then add the salt.
- Add the flour and begin to mix until a dough forms. The dough should come away from the bowl, and should be easy to pull away from the dough-hook.
- Transfer the dough onto the floured work surface, and knead for about 4 minutes.
- Grease the bowl with the oil, and transfer the dough to the oiled bowl. Rub the dough in the oil, cover with a clean kitchen cloth, and place in a warm place (inside a turned-off oven) for about 1 hour (or till it doubles in size).
The dough has doubled in size
- Deflate the risen dough and place it on the work surface. Form the dough into a rectangle, and cut it into squares.
The rectangular dough has been cut into squares
- Take each square and roll it around in-between your hand and the surface till it becomes a round ball.
Using my palm and the work surface to form a dough ball
- Transfer on to the baking tray, cover, and allow to rise for about 10 minutes. Now pre-heat your oven to 200 degrees celsius.
Rolled dough balls
- Once its risen, take them and flatten each ball into a rectangle with your fingers.
Used my finger to flatten the roll
- Then roll it up, and seal the edges.
The flattened dough has been rolled
- Place the side of your palm on the edges and make into a pointed end.
The edges are pointy
- Do this for the rest of the dough ball, cover and allow to rise for another 15 minutes on the work surface.
- Before you put them in the oven, use the knife and make a straight line diagonally across the side of each dough roll (don't cut through the dough). Then spritz each roll with some water (this helps create a crispy skin).
The diagonal slant is done, and the dough is has been spritzed
- Place the rolls in the oven for about 25 minutes. Turn the tray around in the oven at the 10 minute mark to get an even crust on both sides.
- Once the rolls are brown and done, remove from the oven, and allow to cool a bit. (If your like me, you'll wait till its just luke-warm and smother some butter across it). Enjoy!!
Fresh out of the oven
- You can tell that your yeast is spoilt if it doesn't get activated i.e it doesn't turn the liquid frothy after 5 minutes.