Bread Rolls

Ingredients
1/2 teaspoon dried yeast
140 ml warm water - approx 40ml boiling to 100 ml cold water
225g strong white/wholemeal flour
2 big pinches of sea salt
1 teaspoon olive oil

Method
1. Preheat the oven to 180°C/375°F/Gas 5
2. Measure the flour and salt into a large bowl.
3. Carefully measure the water and stir in yeast then leave until dissolved.
4. Pour the liquid into the flour little by little, then using your hand mix the water & flour together well, squelching out any lumps!
5. When all the liquid is incorporated, add the oil and knead this in also.
6. Transfer the dough onto a floured surface and knead well for approx 5 minutes until dough is soft, elastic and smooth. Add a little flour if the dough is too sticky.
7. Leave the dough to "prove" by marking the dough with a sharp knife on top with a cross, then cover the dough with a cloth in a warm place for approx 1 hour or until the dough has doubled at least its size.
9. "Knock back" the dough until smooth on a floured surface.
8. Roll the dough with your hands into a long sausage length approx 50mm thick, and cut even pieces from this dough to make your bread rolls.
10. Shape and glaze the rolls, then place on a lined baking tray. A selection of toppings can be sprinkled over, these could be sesame seeds, poppy seeds, oatmeal, wheatgerm or dust with flour.
11. Bake in a preheated oven for approx 15 minutes ( the rolls will be ready when they sound hollow when knocked with your knuckles on the bottom of each roll!)
12. Cool then on a wire rack before eating.