Soft-centred dinner rolls with a crackly crust — the perfect side for soups, stews and Sunday roasts.
Method
Step by step
- 01
Divide thawed dough into 8 equal pieces. Shape each into a tight round by cupping and rolling on an unfloured surface.
- 02
Arrange in a lightly oiled 23 cm round dish, just touching.
- 03
Cover and prove 25–30 minutes. Preheat oven to 200 °C with a tray on the bottom shelf.
- 04
Dust rolls with flour. Slash a shallow cross on each with a sharp knife.
- 05
Place in oven and pour a cup of hot water into the bottom tray for steam.
- 06
Bake 18–22 minutes until deeply golden and hollow-sounding when tapped.
- 07
Cool 10 minutes before pulling apart.
Baker's tip: Steam in the first 10 minutes is what gives the rolls a crisp, glossy crust — don't skip the water tray.
Keep baking
