This must be the quickest and easiest way to make low protein rolls. The thing that makes them so quick, is that we use an ice cream scoop to shape them. The one I use is the old-fashioned kind with a spring release. Many supermarkets sell them, or you will find them online. Just be aware that they vary in size, so remember the scoop will give you a roll that is probably more than double the size of the scoop when it is baked. With my scoop, I make 9 rolls. Fate Bread Rolls freeze well.
Preheat the oven Gas 6 200°C 400°F.
Place the Fate All Purpose Mix into a mixing bowl. Add the sachet of yeast and the salt. Stir.
Using a baby’s bottle, measure the oil and warm water and place into a separate jug. Add a couple of drops of browning. Pour all the oil and water mixture onto the dry ingredients and using a balloon whisk, or an electric hand mixer, quickly mix well to get everything blended. It will be runny to begin with but will soon thicken a little. Then continue to mix for about 1 minute. Use a rubber spatula to scrape down the mixture in the bowl.
Half fill a jug with warm water, and dip the scoop into it, shake it and then, take a scoop of bread mixture and place it onto a lightly greased baking tray. Dip the scoop again into the water, (don’t worry if the scoop has bread mixture on it) and continue to scoop the rest of the mixture. Use your hands, or a small spoon dipped into the water to neaten the rolls if needed.
Take a piece of cling film just a little larger than the tray, and brush or spray it with a little oil. Gently place this on top of the rolls. Leave in a warm place to prove until almost double in size. Place into a preheated oven for around 30 mins until golden brown. Transfer to a wire rack to cool.
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