Farmhouse rolls

Prep: 10 mins

Cook: 30 mins

Not much can beat the crack of a crisp crust fresh from the oven. Well, maybe just the generous dollop of butter that melts into the warm bread beneath.

500g plain flour
2tsp salt
300ml warm milk
7g sachet yeast
1tbsp honey
1tbsp oil
Additional oil for oiling
Additional flour for dusting

Sift the flour into a large bowl and add the salt, and then make a well in the centre for the liquid.

Add the yeast to the warm milk, just make sure the milk is not too hot, and give it a stir to dissolve the yeast.

Pour the milk into the well in the flour and add the honey and oil. Give it all a stir until it has come together.

Pour and rub a little oil on your hands and then onto a work surface. Tip the dough out onto the surface and knead it until smooth and elastic.

Pour about a tablespoon of oil into the bottom of the bowl, pop the dough in and turn it. Cover with clingfilm and pop it in a warm, draught free spot for a couple of hours.

Dust a baking sheet with flour. Tip it out onto a lightly floured work surface and knead to knock the air out.

Divide the mixture in half, and then divide each half into 3 equal pieces. Gently knead each piece into a ball, place onto the floured baking sheet. Leave at least an inch but preferably 2 between each dough ball.

Loosely cover the dough balls with a lightly oiled piece of cling film and put them back into that nice warm, draught free spot for at least an hour.

Preheat the oven to 220°C/425°F/gas 7.

Remove the cling film and place them into the oven. Bake for 20 minutes.

Serves
6 rolls

Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Flour

Recipe Type
Bread, Cakes & Baking, Breakfast

Special Info
Vegetarian

Level of Difficulty
Medium