The majority of bread in Barbados is sweet. Therefore this traditional roll is aptly named salt bread as it is one of the only bread available on the island that isn’t too sweet.

The rolls come up relatively large, so we recommend cutting the roll into four slices to make more miniature sandwiches, or when sliced down, they are ideal for toasting with melted butter.

You will need the following ingredients:

• 6 1/2 cups of white flour
• Two teaspoons of white granulated sugar
• One teaspoon salt
• Two tablespoons of vegetable oil
• Two packs of yeast
• 2 1/4 cups of warm water

DIRECTIONS

1. Sift half the flour, mix with salt and yeast in a large mixing bowl, and slowly add warm water until the mixture forms a stiff dough. Add more sifted flour until you have a stiff enough dough to knead.
2. Lightly flour the work surface, knead the dough for 10 minutes until it is smooth and elastic, and then place it in a greased bowl. Now place the bowl warmly for 40-50 minutes until it has doubled. You know the dough is ready when you poke a finger, and the indentation remains.
3. Preheat oven to 425 degrees F or 220 degrees C.
4. Now divide the dough into 12 equal portions, roll each into a fist size ball, and place on a greased baking sheet. Now place in a warm place again for a further 40 minutes or again until the dough has doubled in size.
5. Now place in the oven’s center and bake for 25-30 minutes until golden brown rolls sound hollow when tapped.

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