The easiest recipe for home-made bread rolls! Always perfect!
Use any flour you like, mix different types, add seeds or nuts – they will be delicious anyway! Tasty also in next days. Freezable (storage for about 1 month).
Remember: 27 C is the ideal heat for yeast dough to rise. Any hotter, and the bread tastes too “yeasty”. Never use metal utensils while working with yeast or dough.
Easy home-made yeast bread rolls
Ingredients:
- 3,5 (600 g) cup bread flour + for sprinkling
- 250 ml lukewarm water
- 100 ml lukewarm milk
- 11 g active dried yeast (1 package or 3 tsp)
- 2 tbsp sugar
- 1 tsp salt
- 150 ml yogurt (or 100 ml plain yogurt + 50 ml apricot kids’ fromage)
- 2 tbsp olive oil
Method of cooking:
1.Easy yeast starter. Place dried yeast in a medium glass, plastic or ceramic bowl (don’t use metal one). Mix with sugar and lukewarm water. Leave this easy yeast starter for 15 minutes to double it size in a warm place (I pre-heat an oven and put the mixture somewhere near it).
2. Mix to form gluten. Place flour in a large bowl. Add salt, yogurt, easy yeast starter, olive oil. Mix first with wooden spoon until all the flour is incorporated. Continue mixing with the spoon until the soft, sticky dough comes away from the sides of the bowl.
3. Kneading. Turn the dough on to a lightly floured work surface and knead: fold it over towards you, then push it down and away with the heel of your hand. Turn the dough, fold it, and push it away again. If the dough is too sticky to work with, leave it for 1-2 minutes to allow starches in the flour to absorb moisture. Knead for 8-10 minutes. During this process lift the dough up and drop down few times to release gluten. It helps to get a well-textured loaf. Continue kneading until dough is smooth and stretchy, with no visible lumps.
4. Leave to rise. Shape the kneaded dough into a ball and place it in a large bowl, lightly greased with olive oil. Cover with oiled cling film to prevent the dough from sticking, and leave to rise at room temperature for 1,5 hours. You can prove dough overnight in the fridge, in order to slow the action of yeast and develop flavor.
5. Knock back the risen dough. After 1,5 h kneaded dough will have doubled in size. The dough is ready when it doesn’t spring back when poked – this means that the gluten is fluffy stretched. Turn it out onto a floured surface, punch to deflate it, and knead for 1-2 minutes.
6. Prove on the baking tray.
Shape the dough into a sausage. Cut on equal 6 pieces. Shape each piece into a ball or oval, put them on the baking tray layered by baking paper or non-stick silicone baking mat. Make 3 light cuts by sharp knife on the top of each roll. Cover with a clean, damp tea towel, to help retain moisture in the dough. Leave to rise again in a warm place for 30 minutes, or until the dough has doubled in size.
7. Baking. Meanwhile preheat the oven to 220 C. Remove the cloth from the proven bread rolls, sprinkle the loaf with flour, and spray them by water (this guarantees to get a perfect crust on the bread rolls). Add some water on the bottom tray of the oven or place ice cubes inside which increases humidity reducing cooking time. Place bread rolls in the oven. Bake for 15-20 min or until golden brown.
