Crusty bread rolls

Name: Crusty bread rolls
Yield: 8
Ingredients: 500 g strong bread flour; 7 g yeast; 1½ tsp caster sugar; 2 tsp salt; 300 ml Warm water; 3 tbsp Melted Spreadable; 5 g strong bread flour (For Dusting)

Is there anything better than the smell of freshly baked bread? Bake our lactose-free crusty bread rolls which are perfect for pairing with soups, making sandwiches or serving with aioli.

Ingredients

Strong bread flour	500 g
Yeast	7 g
Caster sugar	1½ tsp
Salt	2 tsp
Warm water	300 ml
Melted Spreadable	3 tbsp
Strong bread flour (For Dusting)	5 g

Instructions

Step 1

Combine the flour, yeast, salt and caster sugar in a large bowl.

Step 2

Make a well in the center of the flour in preparation for the wet ingredients.

Step 3

Measure 300ml of luke warm water and add 3 tbsp of melted Lactofree Spreadable. Pour this into the well of flour and gradually mix the flour in until it forms a dough.

Step 4

Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour.

Step 5

Once your hour prove has finished, knock back the dough for a good 10 minutes, then roll into a long sausage shape and divide into 8 sections. Form these sections into small rounds and place on covered baking trays for another hour. Whilst proving preheat the oven to 220C/fan.

Step 6

Cook your rolls in the oven for 10-15 minutes. Then transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming off the rolls.