Since most of the breads in Barbados are sweet, this one is called 'salt bread' though, admittedly, there is still sugar in it. I'm thinking that sugar cane might be one of their main crops! It was pillowy soft...and we spread it with hearty pats of butter. Dylan did ask, "Do they have butter in Barbados?" Yes. "Mom, are you just saying that?" No.
3 C white flour
2 t organic raw turbinado sugar
1 T sea salt
2 T olive oil
1 packet yeast
1 C warm water
Place the salt, flour, and yeast in a large mixing bowl and slowly add warm water, mixing continually until the mixture forms a stiff dough, add more flour until you have a dough stiff enough to knead.
Lightly flour the work surface, and knead dough for 10 minutes until it is smooth and elastic, then place in a greased bowl. Now place bowl in a warm place for 40 minutes until it has doubled in size.
Preheat oven to 400 degrees F.
Roll dough into fist-sized balls and place in a greased baking dish. Sprinkle with more salt then let rise for another 20 minutes or, again, until the dough has doubled in size.
Place in the oven and bake for 25-30 minutes until rolls are golden brown and sound hollow when tapped.