These bread rolls are super tasty and easy to make. They require some time to make but are not complicated. They are very pretty and you are sure to impress guests at a dinner party with them! It is also a handy recipe as you can freeze one batch & bake at a later date.
(Makes 2 batches-you can freeze one)
650g strong white flour
1 teaspoon salt
1 tablespoon sugar
14g pack fast acting yeast (2 x 7 g packs)
3 tablespoon olive oil
350-400ml lukewarm water
2 sprigs of fresh rosemary, roughly chopped
2 teaspoons of good quality sea salt (I used Irish Atlantic sea salt)
- Put the flour and salt into a large bowl, add the sugar and yeast.
- Make a well in the centre, add the oil and water.
- Gradually work into the flour to make a soft dough.
- Sprinkle over a little flour if the mixture feels too sticky, but make sure it is not too dry- the dough should be pliable and smooth.
- Transfer the dough to a lightly floured work surface, knead for 10 minutes (sprinkling a little flour on when needed) until the dough is smooth and stretchy (soft but elastic).
- Sprinkle most of the rosemary and sea salt into the dough (saving some for decoration)
- Pull pieces of the dough off and shape into balls by rolling between your hands
- Place the balls of dough into a round cake tin in a circle, placing one in the middle( I found a spring release 9” or 23 cm tin useful to do this)
- Cover with cling film and let rise in warm spot until double in volume, about 1 to 1½ hours.
- Preheat the oven to 220 C˚ / Gas 6
- Brush a little olive oil on top of each roll and sprinkle a little salt and rosemary on top to decorate
- Bake for 15-20 mins or until they are golden brown.