- Baker:
- Makes: 10 bread rolls (80g each).
- Prep time: 1 hour 40 minutes – 2 hours
- Bake time: 20–25 minutes
- Total Time : 1 hour 20 minutes
- Flours used: Matthews Maizebite Flour
Method
- Measure the water out into a separate bowl, add the yeast and sugar and stir until dissolved
- Weigh out the Cotswold Organic Strong White Bread Flour salt and butter into a standing mixer bowl
- Add the water to the bowl and use a dough hook attachment to mix the dough.
- Knead the dough for around 15 minutes, or until it becomes warm to the touch and elastic
- Place the dough on a floured bench and weigh to 80 gram
- Roll the dough into round balls and place on a floured tray to prove under a clean tea towel
- Prove the dough for 1-1.5 hours until bouncy to the touch and doubled in size
- Score the bread in a diamond pattern, place a couple of ice cubes in the oven before baking the rolls and bake at 220 degrees for 20-25 minutes, or until golden.
