Homemade thyme and rosemary bread rolls

No matter how you are feeling, taking some time out to make bread will always make you feel better. There's something wonderful about kneading the dough and watching it rise before your eyes. The luscious smell can't be beaten and then you feel like you're entitled to smother it with butter or drizzle some of that extra virgin olive oil that you've been saving for a special dish because homemade bread is pretty special.



For this recipe you will need: 3 sachets of dried yeast, 1oz sugar, 1 pint luke warm water, 2lb strong white flour, 1 oz salt, fresh thyme leaves removed from stalk. You'll need some extra flour for kneading it later, so make sure you keep some close by.


Firstly, you want to dissolve the yeast, along with the sugar in half of the luke warm water. Now, be careful because the next part is super messy. You'll need to place the flour and salt on a clean counter top, and make a well in the centre. Now you'll add in the yeast mixture slowly and bring the flour up the sides. Slowly mixing the two together. You might need a little more flower at this stage.

Now for the fun part! You get to knead the dough. Make sure that the surface is floured and push and fold the dough for about five minutes. Then get it into a ball shape and place in a lightly oiled baking bowl. Keep in a warm place, covered with a damp tea-towel. I usually put it on top of or near the oven, which you are going to have pre-heating. You could also put it in the hot-press! You'll leave it be for about 45 minutes and then it'll be ready to knock back.

This is another enjoyable part of baking bread. While proving, it will have doubled in size and now you want to knead it again, or knock back as they call it in cooking, to get the air out. This is also the stage during which I add the fresh thyme leaves, incorporating them into the dough. Now you can shape your dough into little bread rolls. Place on a floured baking tray and leave them to double in size again before you put them in the oven at 225 degrees C or 425 degrees F for about 10-15 minutes. 

Remove from the oven, leave to cool (or not!) and serve with some olive oil or butter. 

And that's it! Wishing you all best of luck with this recipe, hope you like it as much as I do. Let me know in the comments section if you gave it a try. Thanks!  

Rachel CaveComment