Soft & Scrumptious Rolls
Who doesn't love fresh made bread?
Ingredients
- 1 cup water room temperature is about right
- 1 tbsp dry active yeast
- 1/4 cup sugar white granulated
- 1/4 cup dry milk
- 1/4 cup butter 1/2 cube in the U.S.
- 1 egg
- 3 cups white flour
- 1/2 tbsp salt
Instructions
- This makes around 12! So double or triple it if you like. :)
- Add the water, yeast and sugar into your mixer or into a med-large bowl. Let the yeast activate for 3 or 4 minutes. Then add the remainder of the ingredients, making sure the salt is last.
- Mix for 10 minutes in a mixer with a dough hook or knead by hand with a large wooden spoon. You may need to add a bit more flour if the dough is not coming together and too much is sticking to the side. Add only a tablespoon at a time, until the dough starts to just pull from the side of the bowl. The 10 minute mixing period allows the gluten to form and creates a soft dough.
- Roll out into spherical shaped balls about the size of a lime (bigger than a golf ball, smaller than a baseball) and place on a greased cookie sheet (around 12 to a 1/2 sheet jelly roll pan) Cover with a cotton tea towel and let rise. When they have about doubled in size (about an hour), pop them into a preheated oven and bake for 10-11 minutes. 400 degrees. Enjoy!
Notes
Note: You can use wheat flour, oat flour or white flour or a combination. (I'm sure you could also use spelt or many other grains, I simply haven't tried). If you use wheat, consider using 50/50 wheat to white. Wheat has a heavier consistency, so needs a little more time to rise, but is delightfully delicious. When I use this roll recipe to make Navajo Tacos, I almost always use 50/50 wheat and white.