Soft White Olive Oil Bread Rolls, Over-night method

Makes: 15 little rolls

Prep time: 5 to 10 minutes the night before and 10 to 15 minutes the next morning.

Cooking time: 21 minutes

Skill level: Not Master of the rolls

Equipment: Mixing bowl; scales and measuring jug; hands or a mixer with dough hook; kitchen knife; baking parchment; pastry brush

Ingredients

500g Spelt Flour (or strong white flour)
1 tsp Salt
2 tbsp Olive oil
7g Sachet Yeast
2 tsp honey
300ml Luke warm water

Method

Mix all the dry ingredients and the oil together by hand or with a mixer fitted with a dough hook.
Add the honey and the water gradually while mixing / kneeding to get a moist, elastic dough.

Cover the bowl and place in the fridge over-night.

In the morning, get the dough out of the fridge and light the oven.

Kneed by hand on a clean work-top smeared with olive oil so the warmth from your hands warms up the dough.  When the dough is elastic again and the chill has gone from it, roll the dough into a long sausage shape before cutting into 15 pieces.  Shape each one into a ball and place on a baing sheet lined with parchment and oiled with olive oil.  Place about a centimetre apart and leave to rise in a warm place.

When the rolls are just kissing together, place in the oven at gas mark 7 for 7 minutes.

Reduce the heat to gas mark 5 for 14 minutes.

Remove from the oven and brush with olive oil whilst still warm.

Leave to cool and absorb the oil (this adds flavour, a slight sheen and softens the crust).

When they are just warm or fully cooled, they're ready to go.