Break open the perfectly crunchy outer layer to reveal the warm, soft, fluffy goodness inside. You can use wholemeal flour instead if you prefer, or add some whole seeds to the flour when making the dough.
1.Whisk yeast, sugar and the water in a medium jug until yeast dissolves. Cover; stand in a warm place about 15 minutes or until mixture is frothy.
2.Sift flour and salt into a large bowl; stir in yeast mixture. Turn dough onto a floured surface; knead about 15 minutes or until dough is smooth and elastic. Place dough in an oiled large bowl, turning dough once to coat in oil. Cover; stand in a warm place about 1 hour or until dough doubles in size.
3.Preheat oven to 200°C/400°F. Oil oven trays.
4.Knead dough on a floured surface about 1 minute or until smooth. Divide dough into quarters; divide each quarter into five pieces.
5.Shape each piece of dough into a ball; place balls, 5cm apart, on trays. Cut a small cross in top of each ball; coat lightly with cooking-oil spray. Cover loosely with plastic wrap; stand in a warm place about 20 minutes or until dough doubles in size.
6.Bake rolls about 15 minutes or until they sound hollow when tapped. Transfer to a wire rack to cool.
If you can’t get baker’s flour you can use regular supermarket-standard plain flour. Baker’s flour will give you a more memorable result though. It is much stronger than regular plain flour it contains more gluten and so, will produce a good crust on these rolls. The same goes for bread.