EASY BREAD ROLLS
25g fresh yeast
1 tbsp honey
600g strong white bread flour
120g wholemeal flour
2 tsp salt
Dissolve yeast and honey in the milk and water and add the flour and salt until combined.
Sprinkle a little extra flour over the very sticky dough and cover with plastic.
Preferably leave to prove in the fridge 8-10 hours, but 1-2 hours in a warmish room is fine too. Put a baking sheet in the middle and preheat the oven to 250°C.
Tip out the dough on a very generously floured surface - do not knead!
Sprinkle a little more flour or seeds (sesame, poppy, sunflower, pumpkin, nigella....) over the dough and then cut 2 inch wide strips of dough with the help of a metal dough scraper or wide spatula, cut each strip in 2 or 3 and place on a baking sheet.
Shape is not important, but do try to make the pieces vaguely the same size. When the baking sheet is full, slide the whole paper on to the hot baking sheet in the oven and bake for 17-20 minutes. Fill the second baking paper in the meantime. If you have a fan assisted oven, you can do it all at once, just remember to put two baking sheets in. You don't have to switch them over.
Let cool on a rack under a towel, unless you like the crust very crunchy.