Instruction

• Sift half the flour, mix with salt and yeast in a large mixing bowl, and slowly add warm water until the mixture forms a stiff dough
• Add more sifted flour until you have a stiff enough dough to knead
• Lightly flour the work surface, knead the dough for 10 minutes until it is smooth and elastic, and then place it in a greased bowl
• Now place the bowl warmly for 40-50 minutes until it has doubled
• You know the dough is ready when you poke a finger, and the indentation remains
• Preheat oven to 425 degrees F or 220 degrees C
• Now divide the dough into 12 equal portions, roll each into a fist size ball, and place on a greased baking sheet
• Now place in a warm place again for a further 40 minutes or again until the dough has doubled in size
• Now place in the oven’s center and bake for 25-30 minutes until golden brown rolls sound hollow when tapped