This must be the quickest and easiest way to make low protein rolls. The thing that makes them so quick, is that we use an ice cream scoop to shape them. The one I use is the old-fashioned kind with a spring release. Many supermarkets sell them, or you will find them online. Just be aware that they vary in size, so remember the scoop will give you a roll that is probably more than double the size of the scoop when it is baked. With my scoop, I make 9 rolls. Fate Bread Rolls freeze well.
500g Fate Low Protein All Purpose Mix Sachet yeast
2 tsp salt 120ml oil, or 50ml for a lower fat version 2–3 drops suitable browning
450ml warm water
Preheat the oven Gas 6, 200°C, 400°F. Lightly grease a large baking tray.
Place the Fate Low Protein All Purpose Mix into a mixing bowl. Add the sachet of yeast and the salt. Stir. Using a baby’s bottle, measure the oil and warm water. Place this into a separate jug. Add a couple of drops of browning.
Pour all the oil and water mixture onto the dry ingredients and using a balloon whisk, or an electric hand whisk, quickly mix well to get everything blended.
It will be runny to begin with, but it will soon thicken a little. Continue to mix for about 1 minute.
Half fill a jug with warm water. Dip the scoop into it and shake the excess water off. Take a scoop of the bread mixture and place it onto the baking tray. Dip the scoop again into the water (don’t worry if the scoop has bread mixture on it) and continue to scoop the rest of the mixture. Use your hands, or a small spoon dipped into the water and use it to neaten the rolls if needed.
Take a piece of cling film just a little larger than the tray, and brush or spray it with a little oil. Gently place this on top of the rolls. Leave in a warm place to prove until almost double in size.
Bake in a preheated oven for around 30 minutes until golden brown. Remove from the tray, and transfer to a wire rack to cool.