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  Fate Bread Rolls

  500g Fate Low Protein All-Purpose Mix

• sachet yeast (enclosed with the Fate Mix)
• 2 tsp salt
• 120mls oil, or 5Omls for the lower fat version
• 2-3 drops suitable gravy browning
• 450mls warm water
• Extra Fate All-Purpose to shape

METHOD

1. Pre~heat the oven Gas 6 200°C 400°F.
2. Place the Fate All-Purpose Mix into a mixing bowl. Add the sachet of yeast and the salt. Stir.
3. Using a baby’s bottle, measure the oil and warm water and place into a separate jug. Add a couple of drops of browning.
4. Pour all the oil and water mixture onto the dry ingredients and using a balloon whisk, quickly mix well to get everything blended together. Continue to mix for about 1 minute.
5. Place a piece of cling film onto your scales, and sprinkle it with a little extra Fate All-Purpose Mix. Also, dip your hands in All-Purpose to dust well.
6. Using a large spoon, take a heaped spoonful of the bread mixture, and using just one finger, push it onto the cling film on the scales. For a good sized roll, you need around lOOg. (You do not have to be tooprecise, just as long as they are within lOg of each other)
7. Using the cling film to help you, transfer the mixture into your other (dusted hand), and gently pass the mixture from one hand to the other, once or twice, until the surface is smooth and a round ball is made. You do not have to press or knead the mixture at all.
8. Place onto a greased baking tray. Continue with the remainder of the mixture.
9. Place the baking tray into a large polythene bag and tie the ends up, trapping enough air so that the polythene is lifted well above the rolls.
10. Leave in a warm place to prove until double in size.
11. Bake for around 30 mins until golden brown. Transfer to a wire rack to cool.

The rolls freeze very well.