I’ve been lazy with kneading the last few times I made bread and only using no-knead recipes. Making homemade bread without having to touch the sticky dough with your hands, not bad hey?! Although the texture is only just alright, you just can’t resist how easy it is!

In the mood to make some “real bread” today, so making these golden breakfast rolls in the morning. When the rolls come out of the oven, tap them on the bottom to see if they sound hollow. If yes, then they’re done. Crusty on the outside and soft bread on the inside! This really is much better than any no-knead bread I’ve made before!

Ingredients

500g plain flour
1 sachet fast action dried yeast
300ml lukewarm water
1 ½ teaspoon salt
½ tablespoon honey
75ml water + 2 tablespoons
3 teaspoons cornflour
White sesame, chia seeds, sunflower, pumpkin, flax or poppy seeds, optional

Method

1. Mix the flour, yeast and salt in a large bowl, add the lukewarm water, salt and honey and mix with a spoon.
2. Start kneading the dough until it comes together. Turn it onto a floured surface and continue kneading until the dough becomes elastic and doesn’t stick to your hands.
3. Put the dough back in the bowl, cover it with cling film and leave the dough to rise in a warm place until it doubles in size, about an hour.
4. Turn the dough onto a lightly floured surface and divide it into 8 equal pieces.
5. Knead each dough to make it smooth, and form a round roll. Place the rolls on a baking tray lined with baking paper. Let rest again in a warm place for about half an hour.
6. In the meantime, preheat the oven to 200°C.
7. Score the rolls in the middle using a sharp knife.
8. Put 75ml water in a small pan. Bring to a boil. In the meantime, mix 3 level teaspoon cornflour with 2 tablespoons cold water.
9. Whisk the cornflour mixture into the pan and simmer on very low heat until it becomes syrupy and shiny, about 10-20 seconds. 
10. Sprinkle the rolls with the sesame and chia seeds, or any other seeds of choice, then brush with the syrupy cornflour wash.
11. Bake for about 20 minutes until golden brown and cooked through. Check if they are done by tapping the bottom of one roll. If it sounds hollow then it’s done.
12. When the baked rolls are removed from the oven, brush them again very lightly with the cornflour mixture, so that the rolls are shiny but still crusty.
13. Let cool on a cooling rack.

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