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
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Mix yeast, sugar and water together in your stand mixer bowl, if you dont have a stand mixer then a large mixing bowl.
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Allow yeast to start frothing.
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Add oil and salt.
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Add 2 cups of flour and start mixing.
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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.
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Keep checking the dough after every half cup of flour, dough should be tacky but not sticky.
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Keep adding flour until you reach the correct consistency.
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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.
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Remove the dough from the bowl and split into 8 even pieces.
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Roll the eight pieces into balls and place on a baking sheet covered with baking paper.
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Leave an inch of space between each ball.
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Lightly cover with plastic wrap and leave for a further 45 minutes to an hour.
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Heat oven to 200°C.
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Bake for 15 – 20 minutes or until the rolls start to turn golden brown.
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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.