Ingredients
Method
1.Whisk the water, sugar and yeast in medium jug until yeast dissolves, cover; stand in warm place about 15 minutes or until mixture is frothy.
2.Combine flour and salt in large bowl; stir in yeast mixture. Turn dough onto lightly floured surface; knead about 15 minutes or until dough is smooth and elastic. Place dough in large oiled bowl, turning dough once to coat in oil. Cover; stand in warm place about 1 hour or until dough doubles in size.
3.Preheat oven to moderately hot.
4.Turn dough onto lightly floured surface; knead about 1 minute or until smooth. Divide dough into quarters; divide each quarter into five pieces.
5.Shape each piece into ball; place balls 5cm apart on two oiled oven trays. Cut small cross in top of each ball; spray lightly with oil. Cover loosely with plastic wrap; stand in warm place about 20 minutes or until dough doubles in size. (Can be refrigerated overnight at this stage. Stand at room temperature 1 hour before baking.) Bake, uncovered, in moderately hot oven about 15 minutes. Transfer to wire rack to cool.
Bakers’ flour has a higher gluten content than plain flour and gives these rolls a crisp crust. Bakers’ flour can be found in most supermarkets and health-food stores.
Note
