Sort ingredients
shiro88
QR Code
Listen
Pdf
Place the yeast in a large bowl and mix in water until dissolved.
Pour in the oil and add the flour and salt. Mix until just combined and the flour is hydrated.
Cover the bowl with a tea towel and let it rest for 30 minutes.
Uncover the dough, then with a wet hand, stretch one corner of the dough and fold it over itself. Repeat 4 times until the dough is completely folded over itself.
Cover again with a tea towel and let it rest for another 20 minutes.
Repeat the stretching and folding process three more times, resting for 20 minutes between each round.
After the fourth and final round of stretching and folding, let the dough rest for 20 minutes.
Preheat the oven to 220°C (428°F).
Line 2 large baking trays with baking paper and turn dough out onto a lightly floured work surface.
Gently stretch out the dough to an even thickness and lightly flour the top.
Cut into 8 rectangle portions and transfer to prepared trays, leaving space in between each one for rising and spreading.
Cover lightly with a tea towel and leave for 30 minutes to proof.
Uncover and bake the rolls for 20-25 minutes, until golden.
Transfer the rolls from tray to a wire rack to cool before slicing open.