Soft Rolls Recipe
15ml active dry yeast.
125ml warm water.
1 large egg.
30ml vegetable oil.
750ml all purpose flour.
In a large bowl stir the yeast into the warm water and let it stand until dissolved.
In a separate bowl beat together the milk, egg, oil, sugar and salt using an electric beater.
Add to the yeast mixture and stir with a wooden spoon until combined.
Add the flour and stir until it forms a shaggy dough.
Knead the dough at a low speed with an electric beater, or by hand against a counter for 8-10 minutes, until smooth but slightly tacky. (when poked it should spring back).
Cover the bowl and let the dough rise in a warm spot, until doubled in size (Approximately 1 hour).
Dust your work surface with a little flour and turn the risen dough out.
Divide the dough into 12 equal pieces.
To shape into rolls, working with one piece at a time, roll the dough inbetween your palms or on the work surface until round.
Line a baking tray with baking paper.
Arrange the raw dough rolls inside the baking tray spaced a little apart.
Leave the dough rolls for about 35-40 minutes to rise in the baking tray until they look pillowy and fill the pan.
Preheat oven to 190°C.
Melt the butter and brush it over the raw risen rolls.
(This helps the tops to brown and keeps the crust soft).
Bake the rolls 15-18 minutes until golden.
Lift the rolls from the baking tray using the baking paper and let the rolls cool on a wire rack until cool enough to handle.