This bread was a happy accident. I was trying to make crispy French bread rolls but instead I got the most amazingly soft and fluffy white bread rolls that I think I’ve ever tasted. So good that one roll was quickly chopped into 6 super chunky wedges and devoured in one setting (I did share it with Kathy though). I wanted a bread roll to go alongside some potato and leek soup I was making – I’m a feast or famine type when it comes to cooking/baking; I’ll go for days trying to avoid cooking and then I’ll take a notion and try to make everything in one day. I’ll share the soup recipe soon but I needed to make sure I wrote down the bread recipe so I don’t lose it.
As usual it’s a recipe I found online and adapted it slightly (which could explain why I got soft rolls instead of crispy rolls but I’m not complaining.
1x sachet of dry yeast
2x tsp. of honey
1x tsp of sugar
3 ½ cups of all-purpose flour
½ tsp of salt
Stir the honey and sugar into ½ cup of warm water and then stir in yeast. Set aside for 5-7 minutes until foam appears on the surface. In a large mixing bowl add the flour and salt and then stir in the yeast mixture. Mix in an additional cup of warm water until the dough comes together.
Knead the dough on a floured surface for approx. 5 minutes (the best part when you’ve been having a bad day!). Place in a greased bowl and allow to rise in a warm area for 30 mins. After the first proof, pat down the dough and then shape into bread rolls. I made two long rolls and I used a knife to make ½ inch cuts into the surface of the dough along the roll just to add interest and make the cooked roll easier to cook. You can also make smaller round rolls which work equally as well with this recipe. I lay the rolls out on a baking tray that had been dusted with flour.
Leave to proof for another 30 mins during which time you preheat the oven to 450F. Place tray into oven and bake for 20 minutes until golden brown (the second batch took closer to 25 minutes).
Bread-making is one of my new favourite hobbies. I love trying out new recipes and remaking ones that I love again and again. I’m tempted to start trying some more complex recipes soon like flavoured breads (think walnut….rosemary…pumpkin….pita, ciabatta, focaccia etc….) it’s going to be fun.
See the rest of my bread-making adventures.