Sophie's Bread Rolls
A family recipe from Sophie
- 2 teaspoons dried yeast
- Lots of high grade flour
- Lots of olive oil
- Put 2 Cups lukewarm water into a bowl large enough to rise dough in. - check when in bowl for correct temperature.
- Add 2 tsp dried yeast and stir in (also a pinch of sugar)
- Add a few spoons of high grade flour to make a mush and leave to stand for half an hour.
- Add approx. ¼ cup olive oil, 1 Tbsp salt and enough flour to make it workable - not too sticky
- Knead till smooth and elastic - about 5 mins
- Put a bit of oil in the bowl and put the dough back in - turn it round to oil it all over.
- Cover with glad wrap or a damp tea towel. Put in a warm place to rise. This takes about 3 hours - but if you want it faster you can add more yeast and or put it in a warmer drawer or the oven if it is slightly heated. But a warning - don't use glad wrap in the oven and if it gets too hot the yeast will be killed.
- When the dough has doubled in size, punch down, take out and form into rolls/foccaccia etc
- Let stand on tray for 10-15 minutes while the oven is heating. For foccacia slash with olive oil, sprinkle with salt and rosemary. Oil the tray before putting bread shapes on it.
- Heat oven to 220 degrees. Put in oven for about 10 minutes (variation depending on rolls/bread etc).