Ingredients

• 500g organic white flour
• 10g fresh yeast
• 8g sea salt
• 1/4 tsp sugar.
• 30g olive oil
• 70g milk
• 250g water

Method

1. Crumble the fresh yeast into the flour.
2. Add the fine sea salt and sugar to the flour yeast mixture and mix together.
3. Add the fresh water, milk and olive oil into the flour and mix to form a dough ball – dont worry if the mixture appears wet and sticky.
4. Empty the dough mixture onto a clean solid surface ready for kneading.
5. Knead for 10 minutes adding as much air as possible until the dough becomes smooth.
6. lightly flour the bowl, add the kneaded dough, cover with a clean t- towel ready for the first rise.
7. Once the dough has doubled in size scrap the dough carefully onto a lightly floured surface.
8. Carefully fold the dough over pressing to form a seam.
9. Shape the dough into an oblong and weigh out into 90 grams
10. Make into tight ball and place them on a greased backing tray
11. Place the dough into a greased tin, lightly flour the top of the dough, cover with a t-towel and prove until almost double in size.
12. Pre heat over to 250deg and bake for 15 minutes until they base sounds hollow when tapped.
13. Place roles on a cooling rack.

These roles can be frozen if you’re not going to use them for a few days.