Bread Rolls/Sticks
Bread Rolls/Sticks
Steve Lister
Freshly made bread rolls are delicious and they are easy to make. I make extra, for use later. They freeze well. This recipe makes about 8 large rolls.
Ingredients
4 coffee cups (approximately 650-700 gm.) of strong bread flour
3 x 7gm. sachets of fast acting yeast
1 tsp. sugar
1 tsp. salt
1 tsp. black pepper
1 tsp. dried rosemary (finely ground)
1 tsp. dried thyme (finely ground)
5 tbsp. olive oil
1/2 cup hot water mixed with 1 1/2 cup cold beer. Use as much as required to make a soft dough.
Instructions
Mix all the dry ingredients in a mixer with dough hooks or by hand.
Add and mix in the olive oil.
Then add the water and beer mix and knead, creating a soft dough. If it becomes a little too soft and sticky, just give it an extra dusting of flour. It actually makes better bread, if you make the dough wetter/softer. You can make dough by hand too.
Tip it out on to floured board and knead for 2-3 minutes.
Break off into approximately 8-9 portions. Roll each into a long sausage shapes (pick a size you want to eat).
Place spaced out on an oiled and floured baking tray.
Leave to rise, covered with a towel, in a warm place for about an hour. They should double in size and should be springy to touch.
Brush top with olive oil and give a sprinkle of salt/pepper/rosemary (all three if you like)
Bake in a warm/hot oven about 200?C or 400?F or Gas mark 6, for 10-20 minutes. You might have to turn the tray around so they cook evenly on all sides.
Take out and leave to cool before slicing!
