I have been craving some homemade rolls (and homemade bread in general) for weeks now. I love bread in the morning, especially when it is all fresh and light and when it is still warm. I love when the butter gets to melt slowly as I spread it over. Raspberry jam goes so well on toast and rolls too! Just the idea of it makes me happy... 
This morning I was having a discussion about bread making with a friend and she confessed that she really wanted to learn how to make sourdough bread, and asked me if I could teach her. Of course I said yes, and I figured that it would be a good occasion to share a recipe with you too. So look out for the recipe next weekend on the blog. I will be posting part one of the recipe tomorrow, as the sourdough requires at least a week of preparation before it can be baked. 
Now back to the rolls... As soon as I came back home from a day spent in lab, I thought to myself "why not bake a quick and easy bread for breakfast?" A visual image of freshly baked rolls appeared in my mind and before I knew it I was making it happen. Lucky you, you get to visualize the steps and snatch the recipe. I promise you - it is very easy to make and will not take you more than 30 minutes. You will be thanking me later.


Yields: 1 dozen rolls

INGREDIENTS
  • 1 cup plus 2 Tbsp warm water
  • ⅓ cup oil
  • 2 Tbsp yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 1 egg
  • 3½ cups flour
METHOD
  1. Turn your oven to 400F (200C).
  2. Now, in a big bowl, add your warm water, and to it add oil, yeast and sugar. No need to stir! Just add everything and let the mixture rest for 15 minutes
  3. After 15min your yeast should rise, forming a sort of dome.
  4. Now, it is time to add your flour. We will start with 2 cups of flour first. Slowly add it, 1 cup at a time into the yeast mixture. Use a wooden spoon to mix throughly.  
  5. Once your mixture starts to thicken and it becomes obviously hard to turn with the spoon, wash your hands and knead the dough with your right hand (left if you are left handed). Add the rest of the flour, 1/2 cup at a time. If the dough still feels sticky in your hand, add some more flour.
  6. Take a cookie pan and grease it. Separate the dough into 12 balls/rolls. I took enough dough to fit in my palm and sort of kneaded in my hand, resulting in nicely shaped rolls that I placed on the cookie pan/sheet.
  7. Let the rolls rest for 5 minutes (giving them the chance to rise a bit more) and then put the tray in the oven. Let it bake for 10 minutes or until the top is golden.

Add to the warm water, oil, yeast and sugar
Soon, you will see that your yeast mixture is rising.
Now, it is time to add your flour. We will start with 2 cups of flour first. Slowly add it, 1 cup at a time into the yeast mixture. Use a wooden spoon to mix throughly


Take a cookie pan and grease it. Separate the dough into 12 balls/rolls

Bake for 10 minutes or until the top is golden

And voilĂ ! Your rolls are ready to be eaten. If you have any questions, ask away in the comment section. I hope you will love them as much as I do!

xo,

Colette


+Follow Me Elswhere+

   



I have been craving some homemade rolls (and homemade bread in general) for weeks now. I love bread in the morning, especially when it is all fresh and light and when it is still warm. I love when the butter gets to melt slowly as I spread it over. Raspberry jam goes so well on toast and rolls too! Just the idea of it makes me happy... 
This morning I was having a discussion about bread making with a friend and she confessed that she really wanted to learn how to make sourdough bread, and asked me if I could teach her. Of course I said yes, and I figured that it would be a good occasion to share a recipe with you too. So look out for the recipe next weekend on the blog. I will be posting part one of the recipe tomorrow, as the sourdough requires at least a week of preparation before it can be baked. 
Now back to the rolls... As soon as I came back home from a day spent in lab, I thought to myself "why not bake a quick and easy bread for breakfast?" A visual image of freshly baked rolls appeared in my mind and before I knew it I was making it happen. Lucky you, you get to visualize the steps and snatch the recipe. I promise you - it is very easy to make and will not take you more than 30 minutes. You will be thanking me later.


Yields: 1 dozen rolls

INGREDIENTS
  • 1 cup plus 2 Tbsp warm water
  • ⅓ cup oil
  • 2 Tbsp yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 1 egg
  • 3½ cups flour
METHOD
  1. Turn your oven to 400F (200C).
  2. Now, in a big bowl, add your warm water, and to it add oil, yeast and sugar. No need to stir! Just add everything and let the mixture rest for 15 minutes
  3. After 15min your yeast should rise, forming a sort of dome.
  4. Now, it is time to add your flour. We will start with 2 cups of flour first. Slowly add it, 1 cup at a time into the yeast mixture. Use a wooden spoon to mix throughly.  
  5. Once your mixture starts to thicken and it becomes obviously hard to turn with the spoon, wash your hands and knead the dough with your right hand (left if you are left handed). Add the rest of the flour, 1/2 cup at a time. If the dough still feels sticky in your hand, add some more flour.
  6. Take a cookie pan and grease it. Separate the dough into 12 balls/rolls. I took enough dough to fit in my palm and sort of kneaded in my hand, resulting in nicely shaped rolls that I placed on the cookie pan/sheet.
  7. Let the rolls rest for 5 minutes (giving them the chance to rise a bit more) and then put the tray in the oven. Let it bake for 10 minutes or until the top is golden.

Add to the warm water, oil, yeast and sugar
Soon, you will see that your yeast mixture is rising.
Now, it is time to add your flour. We will start with 2 cups of flour first. Slowly add it, 1 cup at a time into the yeast mixture. Use a wooden spoon to mix throughly


Take a cookie pan and grease it. Separate the dough into 12 balls/rolls

Bake for 10 minutes or until the top is golden

And voilĂ ! Your rolls are ready to be eaten. If you have any questions, ask away in the comment section. I hope you will love them as much as I do!

xo,

Colette


+Follow Me Elswhere+

   


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