Put the flour, yeast and salt in a large bowl and mix well
Mix hot water from the kettle and the tap to make hand hot water, 200ml. Pour in most of the water and mix with a spoon, add the rest if you need it. The dough needs to be quite loose, but not sloppy.
Mix everything together well, there is no need to knead the dough
Cover the bowl with a plate.
Turn the oven on to 40°C. Put the bowl in the oven and leave it undisturbed for 20 minutes
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Take the bowl out of the oven and shut the oven door, leaving the oven still on
Tip the dough out onto the work surface and cut and shape it into 6 rolls. They are generally around 100g each. Give them a good shaping and tuck the sides underneath.
Put on a baking tray and pop back in the oven for another 20 minutes to rise and prove.
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Turn the oven up to 220°/200° fan and bake the rolls for 20 minutes when they sound hollow when tapped on the bottom and they have a good colour.
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To Serve
My husbands favourite way of having these is straight out of the oven, sliced in half and a generous slice of cheddar put in to melt in the still hot roll
Notes
These are simply divine, hot out of the oven with a tiny sliver of cheese in the middle, so it half melts.We usually have them with soup, for lunch. DP usually scoffs 3 very quickly, then complains he has stomach ache!Got a great recipe? How about submitting it to appear on Thrifty Lesley!