Makes: 4 good sized rolls
280g (10oz) Allinson's® bread flour or pizza dough flour
2 teaspoons dried active baking yeast
1/2 teaspoon salt
1 dessertspoon caster sugar
sprinkling black pepper (optional)
1 dessertspoon olive oil
200ml warm water
Put all the dry ingredients in a bowl and give a quick mix with a spoon.
Add the olive oil and mix through.
Form a well in middle of mixture and pour in some water and fold mixture in from outside in. Repeat these steps until all water has been added and dough is coming together.
Put dough onto a well-floured surface and knead dough for about 5 minutes then break into 4 evenly sized pieces.
Wrap dough in cling film loosely as it will expand. You will find it will stick to the cling film but should come away easy enough. I use cling film as I find it expands better this way you can just put it in a bowl and put a wet cloth over the top. Leave to rise or 2 to 3 hours.
Preheat oven to 180 degrees 15 minutes before dough is ready to be baked.
Remove dough from cling film and put back on floured surface and kneed again to get most of air bubbles out, about 2 minutes. Put dough onto a baking tray and brush with milk.
Bake in the preheated oven until golden, about 20 minutes.