Bread is one of my major weaknesses. I could probably sustain on fresh bread and cheese for the rest of my life. So I have these sudden cravings for fresh bread and am always on the lookout to make fresh bread fast.

So this recipe that I found by chance is a huge blessing. I make this often with great success except for the shape. I am still to master handling wet dough. So on most occasions I just manage to free the dough from my hands and let it land like a blob on the baking tray. This doesn’t have too much impact on the taste but I do wish I get those perfect dinner roll shapes to make a good blog photo. Fingers crossed for next time.

So here goes –

WHAT WE NEED

All purpose flour                 1 cup

Sugar                                       2 tbsp

Salt                                           1/2 tsp

Olive oil                                  2 tbsp

Instant yeast                         1 1/8 tsp

Warm water                           6 tbsp

WHAT TO DO  

• Grease  a baking tray with oil.
• Mix the flour, sugar, salt and oil in a bowl.
• Mix yeast and warm water and add it to the flour.
• Knead the flour on a lightly floured surface for 2-4 minutes.
• Divide the dough into 4 parts and shape them into rolls.
• Place them on the baking tray and set aside for 30 minutes.
• Preheat the oven to 220C
• Bake the rolls for 18 minutes or till the top is golden briwn.
• Let cool for 10 minutes.
• Enjoy!

NOTES

1. The original recipe asks only for 1/4 tsp salt but I find that to be sweet since we add 2 tbsp sugar. So I have increased the salt to 1/2 tsp. 
2. Warm water means warm to touch or baby bath water warm.
3. It is very tempting to add more flour as you knead or shape them to rolls. Try and restrict it to up to 2 tbsp flour.

  
 

This is part of the
Bake-a-thon 2015