FRESH FROM THE OV BREAD ROLLS

RECIPE;
INGREDIENTS
=250G FLOUR WHITE
=5G DRIED YEAST
=30ML COOKING OIL
=180ML WATER
=4G SUGAR

METHOD
PUT FLOUR ,SUGAR, SALT,OIL,AND YEAST IN A MIXER ADD SOME OF THE WATER USE DOUGH HOOK DO NOT LET THE YEAST AND SALT CONTACT YET

MIX FOR ABOUT 6MIN FROM SLOW TO GRADUAL ADDING THE REMAINING WATER.

PLACE YOUR DOUGH INTO AN OILED BOWL FOR 2-3HRS

KNOCK THE BACK OF THE DOUGH USE STRECTH AND FOLD METHOD ,

SHAPE INTO BAGUETTE SIZE

PLACE ON A BAGUETTE TRAY AND LEAVE TO PROVE DOUBLE THE SIZE

PLACE IN A PREHEAT OVEN 220C

BAKEFOR 20-30MIN