These are perfect for lunch, especially if you have unexpected guests and you want to impress them with something simple yet tasty.
I serve these rolls with homemade soup (I'll post up the recipe if you ask me nicely!) They are remarkably easy to produce whilst also having morning coffee and catch-up chats. (The soup looks after itself pretty much too.)
200g/7 oz/1⅓ cups strong plain flour
100g/3 oz/⅔ cup wholemeal flour
1 tsp instant dried yeast
1 tsp salt
1 tbsp olive oil
190ml/6 fl oz/¾ cup water
Mix all the ingredients in a large bowl.
Reserve some of the water in case you don’t need it all. The dough should be sticky but not sloppy. If it becomes too slack, add more flour. If it seems too stiff, add more water.
Leave the dough to rise until it has doubled in size.
Knead the dough on a floured surface then cut it into eight pieces.
Knead each piece separately, forming them into round shapes.
Place the rolls onto a greased baking tray and allow them to rise again. You will be able to tell when then have risen enough because they will appear plumper. They will also be springy to touch.
For bread rolls, the rising time on the tray is not critical. If you are in a particular hurry you can get away with baking them almost straight away. Even less-risen bread rolls taste nice when eaten fresh.
Bake at 200oC for 15 minutes, until the rolls are nicely browned and lift easily off the tray. Properly cooked rolls will have the characteristic hollow sound when you tap them.
Leave the rolls to cool on a wire rack for a few minutes before eating.
This recipe is now available ias a convenient recipe-card so you don't have to scroll with doughy fingers.