James is our bread master – he just knows how to make a good bread roll - and this is how he does it. All you need is to knead - Youtube is your friend if you've not done it before!
591ml warm -not hot- water
2 tbsp caster sugar
1 tbsp instant yeast
¾ tbsp salt
2 tbsp (light) olive oil
750g (roughly) of French bread flour (we like Wessex Mill)
To make them Garlic bread rolls:
125g Flora buttery (or your favourite vegan spread)
4-5 large cloves garlic crushed (or more if you love garlic!)
In a large bowl, mix together the yeast, caster sugar, salt, warm water and olive oil.
Pour in half of the bread flour, and combine the mixture with a wooden spoon (James tells me that being wooden is important?)
Gradually, add the rest of the flour until you have a bread dough that stops sticking to your hands/ the bowl.
Pour the dough onto a lightly floured surface and knead for 10-12 minutes (make sure you set a timer because it’s longer than you think it is!). The texture should be smooth and soft.
Place the dough in a lightly-oiled bowl and cover in cling film. Place in a warm area for an hour until the dough has doubled in size (we just use a previously-hot oven – make sure it is definitely off and you don’t place the bowl at the bottom of the oven if you choose to do the same or your dough will cook and your hard work will have been in vein!)
After an hour, roll the dough into balls (you decide how big, but they will increase in size again) and place them on a baking sheet – for a garlic tear ’n’ share, make sure the rolls are place adjacent to one another (without gaps). If you’re making garlic breads, together the garlic and flora and brush half of the mixture on the bread. Cover with cling film and put back in a warm space for another hour.
Preheat the oven to 190 degrees/ gas mark 5 and place the bread in the oven for 25 minutes or until golden. To make the bread a little crispy, put in a few ice cubes at the bottom of the oven in a dish.