What you need
· 750 g white bread flour
· 2 teaspoons salt
· 25g butter
· 15 ml dried sugar
· 450 ml lukewarm water
· Sieve the flour and salt into a mixing bowl. Rub in the butter.
Mix the yeast, sugar and 45ml (3taablespoons) of the water and leave to stand for 10-15 minutes (the mixture will become frothy). Add this to the flour with the rest of the water and mix well. Knead for 5-10 minutes to make stiff, springy dough.
Shape into a ball, place in a clean bowl, cover with plastic wrap or a clean, dampened tea towel and leave in a warm place for about two hours.
Turn the dough onto a floured surface and knead again until it is smooth. Divide the dough into pieces weighing about 50g each and roll each portion between the palms of your hands until it forms a smooth, round ball. Place the rolls on a warmed, greased baking sheet and leave to double in size. Bake at 220⁰C for 15-20 minutes.
Bridge rolls; Divide the White bread dough into portions weighing about 25-40g each and roll each piece into a sausage shape with tapered ends. Place on a warmed, greased baking sheet and leave to double in size. Bake at 220⁰C for about 15 minutes.
