Ingredients

Method

• 1 cup warm water
• 40 g sugar
• 15 g instant dry yeast
• 375 g cake flour
• salt a pinch
• 2 T canola oil
• 4 T unsalted butter, melted

Method

Ingredients

1. Mix the water, sugar and yeast in a small bowl. Allow to stand for 10 minutes, or until a layer of bubbles forms.

2. Place the flour, salt and oil in a larger bowl and create a well. Pour in the yeast mixture. Mix until a dough forms, then turn out onto a floured surface and knead for about 10 minutes.

3. Place the dough in a greased bowl and cover with a clean, damp tea towel. Allow to prove for 60–90 minutes, or until doubled in size.

4. Knock down the dough and shape into palm-sized balls (50 g each). Place on a baking tray, 2 cm apart. Cover with a clean, damp tea towel and prove for 1 hour, or until doubled in size.

5. Preheat the oven to 180°C. Bake the rolls for 20–30 minutes, or until golden.

6. Remove from the oven and immediately pat the rolls with a clean, damp tea towel, then brush with melted butter. Brush with butter again, then cool on a wire rack. Serve cool.

Photography: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen van Rooyen

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