Difference between revisions of "Dinner Rolls"
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(→Method: added amount of tepid water) |
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== Method == |
== Method == |
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* Dissolve yeast and sugar in tepid water. Leave for 10 minutes. |
* Dissolve yeast and sugar in 1/2 cup tepid water. Leave for 10 minutes. |
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* Place flour and salt in a large mixing bowl. Make a well in the centre. Add oil, yeast mixture, and 1 cup of tepid water to the well. Mix until firm. |
* Place flour and salt in a large mixing bowl. Make a well in the centre. Add oil, yeast mixture, and 1 cup of tepid water to the well. Mix until firm. |
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* Knead for 10-15 minutes. Place in a clean, lightly oiled bowl and leave covered with a cloth for 1-1.5 hours. Dough should double in size. |
* Knead for 10-15 minutes. Place in a clean, lightly oiled bowl and leave covered with a cloth for 1-1.5 hours. Dough should double in size. |
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Latest revision as of 17:59, 26 May 2020
Ingredients
- 7g sachet dry yeast (2 teaspoons)
- 1 teaspoon sugar
- 4 cups bread flour
- pinch of salt
- 1 tablespoon olive oil
Method
- Dissolve yeast and sugar in 1/2 cup tepid water. Leave for 10 minutes.
- Place flour and salt in a large mixing bowl. Make a well in the centre. Add oil, yeast mixture, and 1 cup of tepid water to the well. Mix until firm.
- Knead for 10-15 minutes. Place in a clean, lightly oiled bowl and leave covered with a cloth for 1-1.5 hours. Dough should double in size.
- Punch the dough down to expel air. Knead for another 2 minutes.
- Place roll-sized pieces on a greased tray, or in a grease loaf tin.
- Cover and leave for 45-60 minutes. Dough should double in size.
- Slash the tops of rolls/loaf with a sharp knife. Place in a preheated 200°C oven for 20 minutes for rolls or 40 minutes for loaf (or until done!).
- Allow to cool on a wire rack. (For a loaf, remove in from the tin and bake for another 5 minutes to crispen the edges.
