Fluffy Homemade Sandwich Rolls

1. Combine Ingredients

In a large bowl, add the flour, yeast, sugar, salt, and 1 tsp of sunflower oil. Gradually pour in 325ml of warm water, mixing with a spatula or your hands until a shaggy dough forms, ensuring all flour is incorporated. Cover the bowl with a clean cloth and let the dough rest for 10 minutes.

2. Knead the Dough

Lightly grease your work surface with sunflower oil. Tip the dough onto the prepared area and knead for 10 minutes by hand until the dough is elastic and springy. Alternatively, use a stand mixer with a dough hook for 5 minutes. Shape the dough into a ball and place it in a clean, oiled bowl. Let it rise for 1 hour, or until it has doubled in size.

3. Shape the Rolls

Dust a flat surface lightly with flour. Turn out the dough and shape it into a long log. Divide it in half, then divide each half into four equal pieces to make eight portions. Shape each piece into a tight ball and arrange them on a flour-dusted baking tray, spaced apart to allow for expansion. Cover the tray with a damp tea towel and set aside in a warm place to prove for 40 minutes to 1 hour, until they have almost doubled in size.

4. Bake the Rolls

Preheat the oven to 230°C (210°C fan-assisted, Gas Mark 8). Once the rolls have risen, lightly dust them with flour. (Optional: For a golden finish, glaze with milk or beaten egg and sprinkle with seeds.) Bake in the preheated oven for 25-30 minutes until the rolls are a light golden brown and sound hollow when tapped on the bottom. Transfer the rolls to a wire rack to cool.