Panini Bread Rolls

From Cherrapeño 

1 sachet (7g) quick rising yeast
600g/1lb 5oz strong white bread flour
1 teaspoon sugar
1 teaspoon salt
1 tablespoon olive oil
370ml/13 fl oz water (approx)
1 beaten egg to glaze, optional

Put all the ingredients into the bread machine in the correct order for your machine.
When it comes to the water, you may need less or more, keep an eye on it and add as necessary to make a smooth, soft dough.

When the dough is ready, cut it into about 10 pieces and knead each one into a long roll shape. Flatten with your hand or use a little rolling pin - you want them fairly flat.

Cover and leave to rise until they have doubled in size, brush with beaten egg (optional) and bake in a pre-heated oven 180ºC/350ºF for about 14-16 minutes until golden brown.