These little bread rolls are great. We usually make a large batch and freeze the leftovers so we always have bread around.
1 tsp Sugar
1 tbs Dried yeast
1 1/2 cup Warm water
3 cups Flour
1 tsp Salt
Place the sugar in a large jug, add 2 tbs of the water and swirl till the sugar has dissolved.
Add the yeast and the remaining water and set aside to prove for about 5-10 minutes.
Meanwhile, place the flour and salt in a large bowl and mix together.
Once the yeast had risen, pour into the the flour and mix together.
Sprinkle some extra flour onto a flat surface and place the dough on top.
Start kneading the dough for about 10 minutes and till it’s smooth and stretchy. (Adding flour as you go if it’s too sticky)
Place in an oiled large bowl and set aside to rise for 1 hour.
Roll the dough onto a lightly dusted surface and cut into 12 piece and roll into small ball shapes. Then place each piece on a large oiled baking tray about 3cm apart.
Set aside to rise for 1 hour
Bake at 180 for 15-20 minutes.
Best eaten immediately.
* You can freeze these too. Just pop in the freezer once completely cool from baking for up to 3 months.