Instructions
- Place water, yeast, sugar, ginger and butter into mixing bowl and warm for 5 minutes/37°C/speed 2.
If you want you can leave the mix for 10 minutes, to help activate yeast. - Add all remaining ingredients and mix 6 seconds/speed 6, then knead 2 minutes.
- Transfer to a bowl, cover and allow to prove overnight.
- Preheat oven to 250°C.
- Use a flour coated spoon to stab/cut small chunks out of the dough and place them on a floured backing tray.
- Bake for 20 - 30 minutes, or until golden brown. Once baked, rolls should sound hollow when tapped on the underside.
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