Perfect baps

Submitted By:
exvmremf


Background Info:
The perfect bread buns with few ingredients and no preservatives No. of Servings:
16 Buns Preparation time:
20min(s) Course:
Other Cooking time:
Cooking Instructions:
Mix the strong white bread flour (I prefer Allinsons) with the salt in a large mixing bowl
Using a small amount of the warm water dissolve the yeast
Make a well in the flour and add the warm water and yeast mix.
Use your hand to mix together the ingredients into a sticky dough then turn out onto a floured breadboard.
Keeping the board dusted with flour Knead the dough continuously for a full 10 minutes, stretching the dough once a minute.
Once completed the dough should be elastic and pliable.
Put the dough into a very lightly greased bowl and leave to rise for 1.5 hours (No need to cover)
After 1.5 hours knock the risen dough back and turn onto a lightly floured breadboard and kneadgently for 20 to 30 seconds.
Use a sharp knife to produce 16 similar sized balls of dough (or 8 balls and 1 small loaf) then knead them briefly to shape them into rolls.
Place the rolls onto a lightly greased baking tray (Possibly two required) leaving a small gap (1cm between rolls.
Allow to rise for another 1.5 hours (The buns should start to join together)
Pre-heat the oven to gas mark 8 then place the baking tray in the centre of the oven turning it downt gas mark 6 after 5 minutes.
Bake for a further 15 to 20 minutes until they sound hollow when tapped on the bottom then remove and allow to cool on a rack.
These will stay fairly fresh for upi to three days and are delicious when toasted.