No-Knead Dinner Rolls

Interactive experience

Products and recipes

As seen in Episode Three of Silvia's Italian Masterclass on Network Ten

Ingredients

• 450 g of flour
• 350 ml water at room temperature
• a tablespoon of olive oil
• 7 g of dry yeast
• 2 teaspoons of salt
• Serve with sliced ox heart tomato and stracciatella

Method

1. In a large bowl, mix flour, water, oil and yeast. When the yeast is well incorporated, add the salt.
2. Mix with a spatula or wooden spoon until combined. It will be sticky and wet. Put in an oiled bowl to rest for 1 hour.
3. Stretch it with wet hands and fold it onto itself and leave to rest, covered with a damp tea towel. It will take 2-3 hours to rise, depending on the temperature of the room.
4. Once the dough has proven, you will notice that lovely air bubbles will have formed. They hold the secret to the formation of those coveted holes. Tip the dough onto a floured bench, roll into a log (it will be soft and sticky) and cut into 6 pieces.
5. Flatten each piece into a disk, then roll into balls . Place them onto a baking tray lined with parchment paper, sprinkle with flour and allow to rise at room temp for 30-45 minutes.
6. Bring the oven temperature to to 220C Insert the bread tray into the hot oven, close the oven door and bake for 30 minutes or until risen, golden and the bottom sounds hollow when tapped. Cool at room temperature over a wire rack before eating.
7. Serve with sliced ox heart tomato and stracciatella