So Pesach ended, and due to lock down, bakeries were not allowed to start production right away, and also, I didn’t want to brave the shops just for bread or rolls, so I made my own.
I found a simple recipe online, gave myself 2 hours and made delicious, fluffy rolls for dinner.
- 1½ cups warm water
- 1 tablespoon yeast (I used instant)
- 2 tablespoons sugar
- 2 tablespoons oil
- 1 teaspoon salt
- 4 cups flour
-
Mix yeast, sugar and water together in your stand mixer bowl, if you dont have a stand mixer then a large mixing bowl.
-
Allow yeast to start frothing.
-
Add oil and salt.
-
Add 2 cups of flour and start mixing.
-
Slowly add the rest of the flour, half a cup at a time, until the dough starts coming together and pulling away from the sides of the bowl.
-
Keep checking the dough after every half cup of flour, dough should be tacky but not sticky.
-
Keep adding flour until you reach the correct consistency.
-
Lightly spray the bowl with oil and place the dough in the bowl. Cover loosely with plastic wrap and a towel and leave for approx 1 hour.
-
Remove the dough from the bowl and split into 8 even pieces.
-
Roll the eight pieces into balls and place on a baking sheet covered with baking paper.
-
Leave an inch of space between each ball.
-
Lightly cover with plastic wrap and leave for a further 45 minutes to an hour.
-
Heat oven to 200°C.
-
Bake for 15 – 20 minutes or until the rolls start to turn golden brown.
-
Remove from oven and allow to cool on racks.
This recipe was adapted from Mel’s Kitchen Cafe
Next time, I will brush the rolls with an egg wash before baking.