INGREDIENTS: Makes about a dozen rolls

• 1 cup plain white flour
• Water – an indefinite amount

METHOD

1. To the flour add enough water to make a stiff paste.
2. Knead in a bowl for 2 ~ 3 minutes.
3. Let stand 10 minutes or more.
4. Place under gently running water.
5. Work until all the visible starch is removed.  The texture should become like chewing gum.
6. Pull off bits about 15 mm long and place on lightly greased pan several cm apart.
7. Bake plain or drizzle with oil and/or sprinkle with garlic salt or any herbs to taste.
8. Bake about 15 minutes carefully watching progress.

From an evening college baking course done by Ian in 1982.

Tagged: Bread, Gluten, Roll