Ingredients
Method
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.
Note
