500g/ 1lb 2oz granary bread flour
1 and 1/4 tsp salt
7g packet of easy bake yeast
275ml/9 fl oz warm water
1. Mix together the flour, salt and sugar in a bowl, rub in butter and stir in the yeast.
2.Stir in the water and mix by hand.
3.Turn out onto a floured surface and knead by hand for about 10 minutes.
4. Shape the dough into a large round, put back into bowl and cover with a damp tea towel. Leave in a warm place for about 1 to 2 hours until doubled in size.
5.Take dough out onto floured surface and knead again for about 10 minutes.
Pre-heat the oven to 230 degrees C (450 F, Gas Mark 8)
6. Shape into 6 rolls and space out on a floured baking sheet. Cover with damp tea towel again and leave to rise for 10 minutes.
7. Uncover the rolls and bake in the oven for about 15 minutes. They should sound hollow when tapped underneath.
The recipe above is from the back of the Hovis bread flour packet but I used allinson easy bake yeast instead of Hovis fast action bread yeast. I changed the method and cooking times to suit the rolls and allowed the dough to rise twice rather than once as suggested on the packet.