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.
- 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.
- Warm water means warm to touch or baby bath water warm.
- 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