(Makes 12)
Ingredients:
Method:
1. Place the flour and salt into a mixing bowl. Measure the water and stir in the fresh yeast. Pour in the yeast liquid and add the olive oil if using.
2. Have a little water to hand to add if necessary. Remember, it is better for your dough to be wetter (slack) rather than drier (tight). Holding the bowl with one hand begin to mix by stirring the ingredients together with your fingers. Check how the dough feels as you mix – it should stay soft and squidgy – and add more flour or water as needed. When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by flattening the dough out, folding it over and flattening it again. Knead until the dough becomes smooth – and then stop before you get fed up.
4. When you are ready to proceed, take the dough out of the mixing bowl and place it on your worktop. This time, don't 'knock the dough back'! Just divide the dough into 12 pieces.
5. [Practice this a few times and you'll soon have it perfect!] Give yourself plenty of room on your worktop. Take one of the pieces in each hand and flatten them down with the palms of your hand. Keeping them pressed down, gently move them round in a circle. After a couple of circles, start to ease the pressure off. Still moving in circles, let your hands form a hollow shape. Gradually cup your hands and relax the pressure, whilst still making the circular movement. Your little finger and thumb should make contact in turn with the side of the roll as it tightens up. Ease off the pressure altogether, and you should have a couple of bun shapes! Place the rolls either on greased bun trays or on oven trays lined with baking parchment.
6. Cover and leave to prove until they have grown appreciably in size. Bake at 220C, 425F or gas mark 7, for about 15 minutes.
(Makes 12)
Ingredients:
400g (or 2 mugs) strong white flour
1/2 tsp salt
250ml (or 2/3rds mug) lukewarm water
1 rounded teaspoon fresh yeast
Splash of olive oil (optional)
Method:
1. Place the flour and salt into a mixing bowl. Measure the water and stir in the fresh yeast. Pour in the yeast liquid and add the olive oil if using.
2. Have a little water to hand to add if necessary. Remember, it is better for your dough to be wetter (slack) rather than drier (tight). Holding the bowl with one hand begin to mix by stirring the ingredients together with your fingers. Check how the dough feels as you mix – it should stay soft and squidgy – and add more flour or water as needed. When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by flattening the dough out, folding it over and flattening it again. Knead until the dough becomes smooth – and then stop before you get fed up.
4. When you are ready to proceed, take the dough out of the mixing bowl and place it on your worktop. This time, don't 'knock the dough back'! Just divide the dough into 12 pieces.
5. [Practice this a few times and you'll soon have it perfect!] Give yourself plenty of room on your worktop. Take one of the pieces in each hand and flatten them down with the palms of your hand. Keeping them pressed down, gently move them round in a circle. After a couple of circles, start to ease the pressure off. Still moving in circles, let your hands form a hollow shape. Gradually cup your hands and relax the pressure, whilst still making the circular movement. Your little finger and thumb should make contact in turn with the side of the roll as it tightens up. Ease off the pressure altogether, and you should have a couple of bun shapes! Place the rolls either on greased bun trays or on oven trays lined with baking parchment.
6. Cover and leave to prove until they have grown appreciably in size. Bake at 220C, 425F or gas mark 7, for about 15 minutes.
1. Place the flour and salt into a mixing bowl. Measure the water and stir in the fresh yeast. Pour in the yeast liquid and add the olive oil if using.
2. Have a little water to hand to add if necessary. Remember, it is better for your dough to be wetter (slack) rather than drier (tight). Holding the bowl with one hand begin to mix by stirring the ingredients together with your fingers. Check how the dough feels as you mix – it should stay soft and squidgy – and add more flour or water as needed. When all the flour has been mixed in, wipe the bowl around with the dough, turn it out onto the worktop and begin to knead.
3. Knead by flattening the dough out, folding it over and flattening it again. Knead until the dough becomes smooth – and then stop before you get fed up.
4. When you are ready to proceed, take the dough out of the mixing bowl and place it on your worktop. This time, don't 'knock the dough back'! Just divide the dough into 12 pieces.
5. [Practice this a few times and you'll soon have it perfect!] Give yourself plenty of room on your worktop. Take one of the pieces in each hand and flatten them down with the palms of your hand. Keeping them pressed down, gently move them round in a circle. After a couple of circles, start to ease the pressure off. Still moving in circles, let your hands form a hollow shape. Gradually cup your hands and relax the pressure, whilst still making the circular movement. Your little finger and thumb should make contact in turn with the side of the roll as it tightens up. Ease off the pressure altogether, and you should have a couple of bun shapes! Place the rolls either on greased bun trays or on oven trays lined with baking parchment.
6. Cover and leave to prove until they have grown appreciably in size. Bake at 220C, 425F or gas mark 7, for about 15 minutes.
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