PERFECT BREAD ROLLS THERMOMIX TM6 THE BEST HOMEMADE ROLLS

INGREDIENTS
640 G WATER
14 G DRIED YEAST (TWO SACHETS)
1000 G STRONG BREAD FLOUR
7 G SALT
30 G OLIVE OIL
METHOD
OVEN TEMP 200°C TURN ON THE OVEN 30 MINUTES INTO THE LAST PROVE
PUT 640 G OF WATER IN THE BOWL AND USE THE KETTLE FUNCTION TO BRING TO 40° C
WHEN READY ADD YEAST & WAIT FOR TEN MINUTES TO ACTIVATE
ADD 500 G OF FLOUR INTO THE BOWL
30 G OF OLIVE OIL & STIR TOGETHER
ADD ANOTHER 500 G OF FLOUR
THEN ADD THE SALT
SELECT THE DOUGH FUNCTION AND KNEAD FOR 8 MINUTES
WHEN READY EMPTY THE MIXTURE INTO A PREPARED OILED BOWL
COVER WITH CLINGFILM & A TOWEL AND PROVE FOR ONE HOUR
(IF YOU HAVE A PROVING SETTING ON THE OVEN THEN USE THAT)
WHEN PROVED DIVIDE THE DOUGH INTO TWO, COVER & PROVE FOR ANOTHER 15 MINUTES
WHEN READY DIVIDE INTO 8 EQUAL PIECES, PLACE THEM ON A LINER, AND PROVE THEM FOR ANOTHER HOUR
WHEN THEY ARE READY SPRAY THEM WITH WATER AND ADD SEEDS IF YOU LIKE
PLACE A TRAY INTO THE BOTTOM OF THE OVEN
BOIL A KETTLE OF WATER
PUT THE ROLLS INTO THE OVEN & SPRAY WITH WATER
POUR THE FRESHLY BOILED KETTLE INTO THE TRAY
THE STEAM CREATED PREVENTS THE ROLLS FROM BURNING AT A HIGH TEMPERATURE
TAKE OUT THE ROLLS AND COOL ON A RACK.
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