Ingredients
- 7 g sachet dried yeast
- 2 tablespoons warm water
- 50 g butter, softened
- ¼ cup olive oil
- ¼ cup caster sugar
- 1¼ cups warm water, extra
- 4¼–4½ cups unbleached plain flour, sifted
- 1 teaspoon salt
- milk, to glaze
Method
1. Brush a large baking tray with melted butter or oil. Dissolve yeast in warm water in a small bowl. Cover with plastic wrap; set aside 5 minutes or until frothy. Place yeast mixture, butter, oil, sugar and extra water in a large bowl; stir to combine.
2. Add 4¼ cups of sifted flour and salt to yeast mixture. Using a wooden spoon, stir to combine. Dough will leave side of bowl and form a rough, sticky ball. Turn out onto floured surface. Knead 10 minutes or until dough is smooth and elastic. If necessary, add remaining flour to make a smooth dough. Place dough in a large, lightly oiled bowl; brush surface of dough with melted butter or oil. Cover with plastic wrap and leave in a warm place for 1 hour or until well risen.
3. Punch dough down; knead 1 minute. Divide into 10 even portions. Shape each piece into a smooth ball; place 5 cm apart on prepared trays. Using a 3 cm round cutter, press a 1 cm deep indent into centre of each ball. With a sharp knife or razor, slash 5 evenly-spaced, 1 cm deep cuts down the side of each roll. Cover with plastic wrap; leave in a warm place for 1 hour or until well risen.
4. Preheat oven to 180°C. Brush rolls with milk and sift a fine layer of plain flour over top. Bake for 25 minutes or until cooked. Cool on a wire rack.
