Keir is now in Year 7 and takes a packed lunch to school every day. To make mornings easier, I bake a batch of bread rolls at the weekend and freeze them. Each morning, I simply take one out of the freezer, butter it, and pop it into his lunchbox.

After making these rolls so many times, I feel like I’ve finally perfected the recipe! I’ve also added psyllium husk to increase the fibre content, which gives the rolls a lovely texture too.

RECIPE

You will need:

14g fast-action yeast (I use Allinson’s Fast Action Yeast)

500g Promin All Purpose Baking Mix (or another low-protein flour)

9g psyllium husk

2 tsp salt

450ml water

A few drops of gravy browning (optional, for colour)

80ml vegetable or rapeseed oil

Extra low-protein flour for handling the dough

Method:

Preheat your oven to 180°C (fan) or 200°C (conventional).

In a jug, whisk together the water, oil, psyllium husk, yeast, and gravy browning (if using). Whisk well to ensure the psyllium husk is evenly incorporated, then leave the mixture to stand for 10 minutes.

In a large mixing bowl, combine the Promin All Purpose Baking Mix and the salt.Pour the wet mixture into the flour and mix until you have a smooth, even dough. Leave the dough to rest for 15 minutes.

Cover the top of a digital kitchen scale with cling film and lightly dust it with flour. Weigh out approximately 100g of dough for each roll. Dust your hands with flour and, using the cling film to help lift the dough, shape it gently into a round roll.Place each roll onto a lined baking tray and repeat until all of the dough has been used.

Place the baking tray inside a large clean bin liner, making sure there is plenty of space above the rolls so they can rise without touching the bag. Tie the ends of the bag and leave the rolls to prove until they have doubled in size.

Bake for 20–25 minutes until golden.

Useful Tips:

I prefer using silicone bowls and utensils when making this dough because they’re much easier to clean. I simply leave any dough residue to dry, and it flakes off easily afterwards. If I try to wash it while it’s still wet, it becomes very slimy. I’ve also found that dough left to dry on metal or wooden utensils tends to become much harder to remove.