Bread rolls

This week you are making some bread rolls using yeast and strong flour. Strong flour is used as it has enough gluten to create a well structured bread - this ensures that the carbon dioxide released by the yeast is trapped, making the bread rise. 

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- You must use warm water (around 37oC) to ensure that the yeast is activated.

- Ensure that you knead the bread until it stretchy and elastic - try the ‘windowpane’ test. 

- Your rolls must be evenly sized so that they rise and bake at the same rate.

- Bake the rolls until they are almost doubled in size and sound hollow when tapped in the bottom.