Last Sunday i tried to help some people make small dinner rolls in real-time via Twitter. Since the actual tweet along a few people asked for the recipe so here it is…
You will need:
400g strong white flour
300g lucwarm water
7g dried yeast (this is a little bit too much but it tends to come in 7g packs, easier to use a whole one than save it)
1 tsp each of dried herbs you like; rosemary, sage, thyme, or spices like cardemon seeds, aniseed etc.
Using the handle of a spoon, mix all the ingredients together; clean the bowl down, cover with a towel and rest for 10 minutes.
Next; generously oil a work surface and your hands. Pull the dough out onto the surface and press out to an oblong of about 50x40cm. fold the top third down, the bottom third up, the left and right thirds inwards. Place in a clean bowl for 30 minutes. Repeat this step after 30 minutes.
Next, on a floured surface cut the dough into about 16 pieces of 45-50g. Pat these down gently and form them into rolls by folding the outer edges in repeatedly. Cup your hands around the base of the dough and pull one side towards and the other away from you. This closes the roll and leaves a small nipple.
Place the rolls nipple side down on a baking tray lined with baking paper, cover with plastic and leave to rise for around an hour or until nearly doubled. Meanwhile heat the oven to 230 degrees with a metal tray in the bottom.
When ready to bake, dust the rolls with flour and make a small 45 degree cut in the top with a pair of scissors. Pour around 300ml of water into the tray at the bottom of the oven and put the rolls in to bake for 14 minutes. Drop the temperature to 170 and bake for a further 4 minutes or until they are golden. Cool before eating.