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Nathan Outlaw demonstrates how easy it is to knock up a batch of delicious bread rolls at home. A pinch of saffron gives fantastic colour and a hint of flavour, while the cheesy topping makes them extra special.
Lightly dust a large bowl with flour and transfer the dough to here. Cover the bowl with a damp tea towel and place in a warm place to prove for 30 minutes
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Knock the dough back (punch out the air) and remove from the bowl. Split into 10 pieces and roll each piece into a ball shape
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Lightly grease a baking tray with a little butter and place the balls on the tray, spaced out to allow for growth. Cover with the damp tea towel and let prove again for another 30 minutes, or until the rolls have doubled in size
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Preheat the oven to 220°C/gas mark 7
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Sprinkle the proven rolls with a little grated cheese and place in the oven to bake for 15 minutes, or until golden and hollow-sounding when tapped. Place on a wire rack and allow to cool