This dough makes rolls, loaves and is very flexible as can use fresh or dried yeast, plus a variety of things liked dried herbs or even sweeter with a few rum soaked raisins and cinnamon! Flavoured oils are also good, I like to make rosemary infused oil specially for breads. Depending on the time of year it seems and flour ratio you may need a little more or a little less liquid.
When I was in Amsterdam last year I had something similar and had been meaning to make ever since, were very tasty warm from the oven!
Amsterdam Bread -
450g strong white bread flour + extra for dusting
1 x 7g sachet fast action yeast
280ml warm water (maybe go for 250ml next time as needed a little more flour)
2 tsp EVOO
1 tsp salt
1 tsp sugar
A little milk for finishing
Place the yeast, sugar, 1 tbsp flour and 1/2 the water in a bowl, mix well and leave to settle for about 5 minutes.
Sift the flour, add the salt and mix in, make a well in the middle. Add the remaining water and oil to the yeast mix, stir into the dry ingredients until you have a dough, tip onto a well floured surface and knead for 5-10 minutes until soft and smooth, place in a covered bowl and allow to rest in a warm place for 45 minutes or until doubled.
Tip out onto a lightly floured surface, knock the air out and shape as desired! Either milk or egg wash, you can sprinkle with herbs, cheese etc at this stage. Allow to rest for a further 20 minutes or so. Heat the oven to 180o fan/ 200o. Small rolls will take about 12-15 minutes, turn upside down and tap - if hollow sounding then will be cooked. Allow a little longer for larger shapes. Can really recommend using baking parchment to line your tins as no sticking!
These are previous ones using the base recipe:
Left: Italian herb - right: Sultana and rum
Seeded bun loaf and mini rolls
Poppyseed topped with rosemary oil and herbs round loaf: