45 Minute Yeasted Bread Rolls

Last night I came home from school having tasted many different bread in a bread experiment I was determined to create a unique and quick bread recipe. I decided to make them rolls as this would reduce the cooking time but they can be baked as a loaf if you want. This recipe has quite a lot of sugar in it and not a lot of salt because the yeast needs to be fed quickly to create a good rise. These rolls have quite an open texture due to the small amount of proving time which is quite strange but it is still very good. This recipe is in cups (this is so that anybody can do it-even a little kid!). If you don't have cup measures then just use a small plastic cup or 1 cup equals 235ml so you could measure this in a jug. The recipe may need a little more water to form a dough-add more if you need.

1cup warm water
1/3 cup oil
2tbsp dried yeast
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/2 cups bread flour (if you don't have any just use plain flour)

Preheat oven to 220C/200fan.
Combine the water, oil, yeast and sugar in a bowl and leave for 15 minutes. This 15 minutes will allow the sugar to start feeding the yeast before it even gets into the flour so bubbles may start to form.
Mix 2 cups of flour, salt and egg into the yeast mixture and beat to combine.
Add the rest of the flour 1/2 a cup at a time.
Roll the dough into 12 balls and bake for 10 minutes until the tops are golden brown.