Doune rolls

From the lovely people at Doune

Great breakfast rolls, also good toasted

Makes 12 rolls

340g granary flour

340g strong white flour

10g dried yeast

1 rounded teasp salt

1 rounded teasp sugar

Hand hot water (about 600ml)

Put all dry ingredients in a large bowl and mix with enough water to make a soft, pliable, slightly sticky dough.

Knead vigorously for 10 mins in a mixer with dough hook (or by hand).
On a floured surface, divide into 12 pieces and shape into balls.
Place on a well floured baking tray, separated, and leave to rise in a warm place for 90 minutes. 

Place in a pre-heated oven for 13 minutes at 220degC.

Cool on a wire rack.