Instructions: Method
1. Place water in a jug and sprinkle on top dried yeast and sugar leave for 10 minutes until frothy

2. Sieve flour and salt into a basin rub in the fat

3. Make a well in the centre of the flour and pour in the yeast mixture mix well together

4. Tip dough onto clean surface and knead for 5 minutes or until smooth elastic and no longer sticky

5. Place dough in a large oiled polythene bag put in a warm place and leave to rise for 1 hour or until doubled in size

6. When dough has risen divide into 16 equal pieces gently knock back each piece before using and shape as required

7. Place shaped rolls on greased baking trays brush with beaten egg or milk and sprinkle with poppy or sesame seeds

8. Leave in a warm place to prove approx about 40 minutes

9. Place in preheated oven. Cook until golden brown and until the bases sound hollow after being lightly tapped. Turn out on to a wire rack.

Refer to Cooking Terms on this page

servings: 16 rolls

small oven: 220 degrees C approx 10-15 minutes PREHEATED middle shelf
fan oven: 200 degrees C approx 15-20 minutes PREHEATED

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