Ingredients

The following ingredients have 4 Servings
  • ⅔ cup (5floz/142ml) warm water
  • 1 1/2 (.5oz/14g) tablespoons dry active yeast
  • 1 teaspoon sugar
  • 1 1/3 cups (10 1/2 floz/300ml) water
  • 1 teaspoon salt
  • 5 1/2 cups (1 3/4 lbs/780g) bread flour

Instruction

  • In a small jug add the warm water, yeast, and sugar and stir until dissolved. Allow standing for about 5 minutes to activate and bubble.
  • Add the salt to the flour and mix well.
  • Add the yeasty water to the flour along with the remaining water bit by bit, stirring with a whisk or in a stand mixer fitted with the hook attachment. (Note: Only add enough water for your dough to form a ball and clean the bottom of the bowl)
  • Once the dough comes together into a nice clean ball knead the dough, by hand or in your stand mixer with the dough hook for about 5 minutes. After 5 minutes the dough should feel smooth and elastic, stretching without breaking.
  • Put the dough into a large oiled bowl, and allow to proof for about one hour in a warm spot.
  • After one hour the dough should have at least doubled in size. If you press your finger into the dough it shouldn't bounce back. That means it's proofed enough. 
  • Knock the air out of the dough then return it to the bowl for a second proof. This should take about 30 minutes.
  • After the second proofing, turn the dough onto a floured table and gently cut it into 12 even-sized pieces. About (90g/3oz) in weight. 
  • Roll gently between your palms to shape each roll into a nice round shape. Place the rolls about 1 inch apart in a pan (about 9 inches x 13 inches).
  • Cover the rolls with cling wrap and allow proofing once more for 45 minutes to an hour. At this point the dough ferments, giving these rolls their distinctive flavor.
  • Dust the top of the rolls with a bit of flour and bake in a 425°F ( 210°C) in a pre-heated oven for about 25-35 minutes. These rolls should have crisp bottoms when fully baked. They should not be too brown on top.
  • Enjoy with Irish butter and rashers (or bacon) in the middle. Store at room temperature for 2 days. These rolls freeze well for up to 6 weeks also.