Bread Rolls

• 1 kg (2 lbs) strong (baker’s) or plain (all-purpose) flour
• ½ tables

Mix the flour, yeast and salt. Add the bread ferment and water. Mix to form a firm dough, adding more water if necessary. Knead until smooth, then set aside in a warm place until doubled.

Divide the dough into 20 pieces. Roll the dough into tight buns with your hands, stretching the gluten well. The buns should be dome-shaped at the top. Any folds should be at the base. Dip the top of e