Yeast is beautiful. Yeast is magical. It looks so simple and nice. Add some sugar and water, it transforms into a frothy delight spreading its fragrance around. All it needs is some flour to carry along in its awesome journey to becoming an airy, delicious loaf of bread.
Every time I pull out my packet of yeast, I get all excited and amazed and start waxing eloquent about it. But try this recipe (adapted from here) and you will know what I am talking about.
It’s easy, yummy and attains a good flaky crust and a soft interior. So here goes –
WHAT WE NEED
1 tsp instant yeast
6 tbsp warm water
1/2 tbsp sugar
1 3/4 cup all-purpose flour
1 1/4 tsp salt
3 tbsp plain yogurt
2 tsp dried herbs
1/4 cup olive oil
WHAT TO DO
- Whisk together the yeast, warm water, and sugar and keep aside until the mixture looks foamy and bubbled up on top — about 5 minutes.
- Stir the flour, salt, yogurt and olive oil into the yeast mixture just until it all comes together.
- Knead the dough for another ten minutes (if doing by hand) till a smooth dough forms.
- Form dough into a ball and coat lightly with olive oil
- Place it in a well greased bowl and cover the bowl with a wet towel. Let rise until doubled – around 1 hour
- Oil the muffin tins lightly with olive oil.
- Divide the dough into 2 parts.
- Roll out each part of the flour into a long, thin rectangle.
- Brush the dough lightly with olive oil. Cut the dough into 6 equal strips. Stack the strips, oiled side up.
- Turn each piece on its side, so the cut layers face up, and place in a prepared muffin cup.
- Separate the layers slightly so they fan outward. Repeat with the rest of the dough
- Cover the muffin tins with a damp towel and let the rolls rise until doubled and dough fills cups – around 45 minutes.
- Preheat oven to 175°C.
- Bake the rolls until barely golden brown, 18 to 20 minutes.
- Let cool for at least 10 minutes before serving.
1. The original recipe calls for a mix of bread flour and all purpose flour. I used only all purpose flour for entire quantity
2. This recipe can make 12 rolls. But I was in a hurry and I have a 9 piece muffin tray. So I adjusted to have only 9 fantails.
3. Dried herbs are optional but definitely recommended. I used a mix of thyme and chives.