Bread rolls

Ingredients

500g bread flour

315g water at room temperature

14g/7g fresh/dried yeast

12g salt

2 tbsp olive oil

Prepare yeast Dissolve fresh yeast into water.
Mix Ingredients & knead Mix all the ingredients thoroughly. Knead for 8 minutes
Rise Allow to rise for 1-2 hours until doubled in size
Divide and Shape Divide into equal size pieces - ±70g for 12 rolls. Shape rolls by pinching dough from bottom and pulling over to top several times. Turn over and shape into balls by rotating a cupped hand over the ball of dough. Spray top with water and dip in sesame or poppy seed. Cut quite deeply into dough with scissors held nearly parallel to work surface. Place on greaseproof paper lined baking tray. Allow to rest for 30-45 minutes.
Bake Preheat oven to 190℃ and have some boiling water ready. Place a baking tray below the shelf you are going to use. Bake for 10-15 minutes. Cool on a rack