Crusty Farmhouse Rolls/Buns

I used the stand mixer for this.

Also needs longer bake. 

500g / 18oz Strong white bread flour *** bread flour

340g /mls Lukewarm water / 40°C / 104°F

4g / 1tsp Instant or active dried yeast

8g / 1tsp Salt

6g / 1tsp Sugar

Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.*** Instant yeast doesn't care.

Add the salt to the flour and mix together.

Once activated, add the yeast mixture to the stand mixer bowl, start the machine on first speed, gradually add the flour and salt to the mixer bowl.

Stop the machine, and scrape down the sides of the bowl, restart and knead the dough for 10 minutes.

If you are kneading this recipe by hand, add all of the ingredients to a bowl, and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.

Turn out the dough from the mixer, and form it into a ball, place it into a lightly oiled bowl, cover the bowl, and let it rise/proof, for a minimum of 1 hour in a warm draft-free spot, the dough should at least double in size (this may take longer depending on the temperature of your kitchen)

After the first proof, turn it out and repeat the process, but only allow it proof for 30 minutes this time.

Grease 1 large or 2 small baking trays, with lard, butter, or shortening.

After the second proof, turn out the dough onto a floured worktop, and knock the dough back, and form it into a ball.

Divide the dough ball into 6 or 8 equal pieces, and form them into small balls, place them, evenly spaced, on the a floured bench, dust lightly with flour, cover them with a dry light weight cloth and let them rest for 5 minutes.

After the 5 min rest period, gently roll each dough ball into an oval shape, and place them onto the prepared baking tray, make sure there is plenty of room in between them, dust lightly with flour and cover with a light-weight dry cloth, allow to proof or rise, for 20 minutes.

When there’s only 10 minutes left on the proof, preheat your oven to 200°C / 390°F / of Gas mark 6, and place a tray of hot water, on the bottom shelf in the oven, the steam produced will give the rolls a crispy crust.

When the proofing time is up and the oven is up to temperature, use a baker’s blade or Lame, and carefully score the top each roll,

Place the tray of rolls in the middle of the oven, and set your timer for 16 minutes, if you want a darker crust, add a further 2 minutes, at a time, until you reach the desired colour.

Remove from the oven and allow to cool.