Bread Rolls (10 rolls)

Method:

1. Sieve the flour into a bowl; warm in the oven or above the stove.
2. Cream the yeast in a small basin with ¼ of the liquid.
3. Make a well in the centre of the flour; add the dissolved yeast.
4. Sprinkle over a little flour, cover with a cloth and leave in a warm place until the yeast ferments.
5. Add the remaining liquid (warm), butter, sugar and a little salt.
6. Knead firmly until smooth and free from stickiness.
7. Cover with a cloth and leave in a warm place until double the size. (This is called proving)
8. Knock back and divide into 10 even pieces.
9. Mould into the desired shape.
10. Place on a floured baking tray; cover with a cloth, leave in a warm place and allow to prove.
11. Brush carefully with egg wash and bake in a hot oven 2200C (Gas 7; 4250F) for approx 10 min.
12. Serve warm.

Note: Some dried yeasts are instant action and do not require the first prove. Check on the side of the yeast packet for preparation instructions.