Why not try your hand at some crusty Portuguese rolls? They are perfect for the end of winter.
- 4 cups flour
- 2 tsp salt
- 1 sachet instant yeast (10g)
- +/- 11/4 cups warm water
Add the first three ingredients to your mixer or large baking bowl and mix well.
Pour in the water and mix.
If using a mixer, knead with dough hook on medium high speed for eight minutes
If using your hands, knead for eight minutes until you have a soft, smooth dough that is slightly sticky. Cover the dough bowl with greased cling wrap, with the greased end facing the dough. Keep in a warm place for +/- 2 hours or until double in size.
Remove the dough from the bowl, weigh it and divide it into 12 equal pieces. You can make as many rolls as you like, depending on the size you want.
Form balls with each piece of dough then cover them with cling wrap and allow to rest for 15 minutes.
Shape each ball into an oval, make a cut along the long end using a sharp knife, lightly dust each ball with flour, and place the rolls on a greased baking tray that has also been dusted with flour. Cover loosely with greased cling wrap and allow to rise for +/- 30 minutes then remove cling wrap and bake in a preheated oven at 180°C for +/-20 minutes or until crisp and lightly golden.
Rolls should be crisp on the outside and soft inside.