Do you ever fall so hard for a certain kind of food that you end up making it three times in a 6 hour-period of time?
Yeah. That’s me right now.
In order not to look all obsessive and stuff, I’ll tell you that my family is so digging the “bake dinner rolls, eat them all in minutes, make another batch” idea… so I guess it is not as if I really had a choice here.
It’s either making all the rolls or being exiled from home. And obviously I need to my home, how else would I get wifi, warm coffee and blankets?
((Yes, Starbucks does have wifi & warm coffee. No, they won’t offer me blankets – I’ve asked, yes))
So pretty much I have been on dinner roll making for like the past three days. Thanks heavens that these fluffy pillows only take one hour to make and two mere bowls.
And even that way, these are some of the best rolls that have ever come out from my oven. These are incredibly fluffy, soft and tender. Buttery balls of pillowy goodness with a slighty salty soft golden crust that is just too good for words.
Buttery without the butter, I mean.
We’re trying to be healthy here. Nevermind that half a kilo of white flour which made its way to the rolls.
I guess we can always go for a run later? A swim maybe? Either way, these are SO worth running the extra mile.
You see – I would have never expected these rolls to turn out this wonderfully… like, not even in a million of years. What I was trying to do was come up with a recipe for easy & quick rolls that was somewhat decent. And by “decent rolls” I mean “rolls that aren’t actually throwing weapons masqueraded as bread”.
Guess what – I got carby perfection instead.
Will you join me while I stuff my face with carbs and dance happily around the room because I found the perfect formula for bread in less than an hour?
C’mon, join me. I can offer you warm coffee and blankets too. And if you dance awkwardly enough, I might, (note I said might) share my wifi with you too.
If you don’t want to join me, that’s ok too. More rolls for me is always a brilliant idea. So before you try your hand at these, let me sum up why this recipe works or, better yet: things that you shouldn’t modify if you don’t want to ruin this recipe and bake throwing weapons instead.
This is a super easy recipe, yes. Perfect for beginners, I agree. BUT remember is kind of a tricky one if you don’t follow my directions properly. I’m not trying to be all bossy and fussy here, but we’re talking about bread that you can have ready in under one hour so it’s important that you don’t change this recipe too much, ok?
– This recipe calls for a lot of yeast. Yeast makes the bread rise faster and taller but it can also add a gross flavor if you add too much. Luckily, this bread doesn’t taste disgusting at all. Yeah, it’s a bit yeast-y in a nice way. I happened to find those earthy tones incredibly delightful and so did my brothers. My mum, on the other hand, didn’t seem to notice the slighty yeast-y flavor. That being said: don’t worry, go ahead and use the 50 grams that the recipe calls for. Your bread will taste perfect anyway! But don’t you guys use less or it will take longer to rise.
-Vital wheat gluten. If I were you, I wouldn’t skip it. It improves the bread structure, makes it rise higher and adds the chewy factor we all love. Oh, and it makes the dough super easy to knead so you can have it ready to go in 5 minutes. If you’re new to bread baking, I recommend you invest on some of the stuff. It’s not expensive and you can get it at KAF or any health food store, really. It dramatically improves all bread doughs, making them super simple to make. And they always turn out fluffier!
-Sugar. It’s only one tablespoon so don’t skip it, ok? It makes our yeasty friends work faster so you can stuff your face with all the carbs as soon as possible.
-Oil. Skipping rising time does have some side effects on most breads, so you do have some extra fat to make up for the softness that you lose in those two rising times. Oil makes a wonderful job keeping these tender and fluffy. Do not skip the oil part in order to make these “””lighter”””. You’ll get dense bricks instead.
Use all white flour please! Using whole wheat in this recipe is a recipe for failure, I’m afraid. I’ll soon be posting a recipe for whole wheat bread which turns out perfectly fluffy… but it’s not this one, ok?
Sorry I seem so bossy today. It’s that I don’t really want any of you guys to open the oven and find a dozen of rocks inside 🙁 It happened to me once with a different recipe and even if having your own arsenal of throwing weapons sounds like a cool idea… it’s not in real life.
Now, I can keep on saying nice things about these rolls. Like, for example, that they’re delicious toasted for breakfast and drizzled with olive oil. Or salted butter if you’re not vegan. They also pair wonderfully with soups and chilis and they make mean sandwiches… I can go like this for hours, so I think I’d better stop and let you go make the rolls now.
See you in one hour, guys. I hope you’re all back with a plate full of rolls and a happy heart.
- 500 grams bread flour
- 25 grams vital wheat gluten
- 13 grams salt
- 15 grams sugar
- 300 grams almond milk
- 40 grams extra virgin olive oil
- 50 grams fresh yeast
- Warm milk, but be careful it's not to hot or you'll kill the yeast. You should be able to keep your finger comfortably there for a couple of minutes. Add sugar and stir to dissolve. Add crumbled yeast and stir to dissolve. Set aside.
- In a bowl, whisk the rest of ingredients. When the yeast mixture is foamy (it takes about 5 minutes), add it to the flour and mix with a wooden spoon.
- Turn dough into a surface WHICH IS NOT FLOURED.
- Do not add any flour or the dough will come out dry.
- This dough is super easy to knead by hand, so you'll only need 5 minutes. If you see it's too dry, wet your hands and knead it that way.
- Turn your oven on for 5 minutes so it's warm and you can put the dough balls there in order to rise much faster.
- Divide the dough into 60 grams balls.
- Note that if you make them bigger, they'll take longer to bake and the recipe won't take 1 hour.
- Place balls in a baking tray and put them inside the oven to rise for 8-10 minutes.
- Get the dough out of the oven and let it rise while you preheat the oven to 180ºC (375F)
- Bake at 180ºC for 15-16 minutes or until rolls look golden.
- -Any kind of milk can be used. If you go for cow's milk, you get (non-vegan) milk bread - yum.
- -Any kind of oil can be used, but EVOO is the tastiest one. You could use about 10-15 grams of butter instead of the oil to get buttery rolls. That way, these would no longer be vegan.
- -And I think that you could use 2 sachets of active dry yeast, but I haven't tried that yet.
- -Olive oil + maple syrup
- -Olive oil + honey
- -Egg wash
- -Egg yolk wash
- -Salted Butter + Honey
- -Salted Butter + Golden Syrup (my favorite combo)