Bread rolls

Makes 6

200 g strong bread flour

1 level teaspoon salt

125 ml warm water

1 level teaspoon sugar

10 g fresh yeast or 1 packet of dried yeast

Method

Sieve the flour and salt into a bowl, crumble in the fresh yeast and stir in the warm water and sugar to make a dough.

Leave to ferment for about 10 minutes.

Turn the dough out onto a floured board and knead for 10 minutes.

Divide into 6 equal sized lumps of dough and shape into round rolls.

Place on a greased baking tray, cover with a damp tea towel and leave in a warm, but not too hot place to double in size.

Brush with beaten egg and bake in a hot oven 220°C, Gas 7 for 20 minutes until crisp and golden.

Cool on a wire rack.