400g/14oz/2 2/3 cups strong white bread flour, plus extra for dusting
1/2 tsp easy blend dried yeast
1 tbsp caster ( superfine) sugar
1 tsp fine sea salt
1 tbsp olive oil
1.mix together the flour, yeast, sugar and salt. Stir the oil into 280ml/10 fl.oz/1 1/8 cups of warm water, then stir it into the dry ingredients
2.knead the mixture on a lightly oiled surface for 10 minutes or until smooth and elastic. Leave the dough to rest, covered with oiled cling film, for 1-2 hours or until doubled in size
3.shape the dough into six torpedo-shaped rolls and transfer to a greased baking tray, then cover with oiled cling film and leave to prove for 1 hour or until doubled in size.
4.preheat the oven to 220°C (200° C fan) /425 f/gas 7.
5.dust the rolls with a little flour and transfer the tray to the top of the shelf of oven.
6.bake for 20 minutes or until the rolls sound hollow when you tap them underneath. Transfer to a wire rack and leave to cool completely before a serving. Served hot bread with smooth kale soup.