-
1
Measure lukewarm water, crumble and dissolve the yeast in the water.
-
2
Place flour into a large bowl. Make a depression in the middle and pour the yeast-water mixture in the well. Add salt and the honey or syrup and mix with a spoon.
-
3
Start kneading the bread. When the dough comes together, turn mixture onto a floured working surface and continue kneading until dough becomes elastic and doesn't stick to your hands anymore. You will have to add a bit of flour from time to time to help you with the kneading. Do not overdo it though, just add a few sprinkles of flour when the dough becomes too sticky to knead.
-
4
Place dough back into the clean bowl, cover the bowl with a kitchen cloth and leave the dough to rise in a warm place. I normally place the bowl into the oven and turn the oven light on. Do not turn the oven on, just the light. Leave to rise until doubled in volume; this will take about 1 hour.
-
5
Turn the dough onto a lightly floured surface. Divide into 16 equal pieces and form the rolls. I take one piece of dough, knead it quickly to make it smooth, then form round or elongated rolls. Place the rolls on 2 baking trays lined with baking paper. Let rest again in a warm place until nicely risen, about 1/2 hour. Don't place them in the oven this time, as you will have to preheat the oven while the rolls are rising.
-
6
Preheat the oven to 200u00b0C (400u00b0F). I use the convention oven which allows me to bake 2 trays of rolls together.
-
7
Lightly score rolls in the middle using a sharp knife. Mix the egg yolk with the olive oil and water and brush the rolls with this mixture. Bake for about 20 minutes until golden brown and cooked through. Check if they are done by inserting a skewer in the middle of a bun. It should come out clean and dry.
-
8
Take out the rolls, transfer them on some wire racks and let cool down.
