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1
Sift together flour and salt into a large bowl.
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2
Dissolve yeast in 3floz of hot water, stir in half the sugar.
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3
Allow to stand in a hot place till bubbles appear (approximately 15 min).
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4
Add in remaining liquid to the yeast mix.
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5
Pour the liquid gradually into a well in the flour and blend together to create a soft dough incorporating all the dry ingredients.
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6
Knead the dough for approximately 10 min till smooth (to stretch the gluten).
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7
Place in a large clean bowl and cover with clingfilm or possibly a tea towel and leave in a hot place till it doubles in size
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8
(approximately 45 min).
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9
Punch the dough to knock the air out of the dough.
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10
Knead lightly for 1 minute.
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11
Divide the mix into 20 pcs and shape - eg plaits, balls etc.
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12
Place on a non-stick baking tray and allow to double in size in a hot place, covered with cling film or possibly a tea towel.
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13
Lightly glaze the rolls and place immediately on the middle shelf of the oven.
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14
Cook for approximately 10 min, re-glaze and sprinkle with seeds.
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15
Place in the oven for a further 5-10 min.
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16
Test to see if the rolls are ready: make sure they are golden on top.
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17
When tapped on the base of the roll it should sound hollow.
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18
NOTES : Makes approximately 20 METHOD
