Ingredients
Method
1.Place flour, salt and yeast in a large bowl of an electric mixer. Add oil and enough of the water to form a very soft, sticky dough. Mix with a dough hook on low for 10 minutes or until smooth and elastic.
2.Lightly flour a large bowl; scrape dough into bowl. Place bowl in a large plastic bag; seal bag. Stand in a warm place for 1 hour or until dough doubles in size.
3.Knead dough on a floured surface until smooth. Return to bowl; place in a plastic bag, seal bag. Stand in a warm place for 1 hour or until dough doubles in size.
4.Preheat oven to 240°C (220°C fan). Flour two large oven trays.
5.Divide dough into 12 pieces; shape into rounds. Place on trays; stand for 45 minutes or until risen slightly.
6.Dust tops of rolls lightly with extra flour. Cut a slit in the centre of each roll. Spray rolls lightly with a fine mist of water or sprinkle lightly with water.
7.Bake rolls for 20 minutes or until browned lightly and sounds hollow when tapped on the base. For crusty rolls, spray rolls with water every 5 minutes during baking. Cool rolls on a wire rack.
The dough is very soft, even sloppy, so is difficult to knead by hand.
Note
