16 April, 2016
Basic white bread rolls
Bread, the one food we all take for granted, don’t we? It comes in countless shapes and sizes, but it’s a staple food throughout the world, and it has been so from the beginning of times, at least as far as the recorded history is concerned. Although nowadays it is preached that wholegrain stuff is better, healthier, wiser to consume, and l don’t say no to that, let’s face it, white bread will always be the most popular choice. Sweet old days when our grandmas used to bake bread daily to feed the whole family. We might not bake it as often now, since it’s so convenient to go get it from a shop, but you can only get the real deal when you make it yourself. And that is a treat indeed!
I had in my mind for quite a while to make some bread rolls, don’t know why l’ve never done it before. After I made my Soft vanilla pretzels, I got a real taste for baking. And it is so easy. Once the dough is kneaded, all you have to do it get on with your stuff, then a couple of hours later roll up your sleeves, shape some gorgeous rolls out of the dough, and off they go in the oven. They are ready in 10 to 12 minutes, depending on the oven. Dead easy! Even my 9 month old baby girl loved the rolls. You can see her chubby little hand in this picture:
I was trying to take some photos and she was so fascinated by the rolls, she kept trying to play with them. She’s my little explorer ready to conquer the world. How time goes by, she was only a newborn yesterday and today she’s rolling, crawling and eager to walk. My cute little bunny!
Going back to the white bread rolls, just follow these simple steps, and the rolls are ready in no time!
Basic white bread rolls
- 500 g strong white bread flour
- 7 g dried yeast (one sachet)
- 300 g warm water
- 3 tbsp extra virgin olive oil
- 2 tbsp caster sugar
- 2 1/2 tsp salt
- In a large bowl, combine the flour, sugar, salt and yeast.
- Make a well in the middle of the dry ingredients and pour in the water and oil.
- Use your hands to knead the dough for at least 5 minutes until it comes together nicely, it should be elastic and not stick to the bowl at all. You can knead the dough on a work surface if it is easier for you, but I find that, if the bowl is large enough, it works just fine kneaded the dough in the bowl.
- Cover the bowl with a clean tea towel or clingfilm and leave to prove for at least 2 hours until double in size. I had to go out of the house for a few good hours, when I came back the dough kind of tripled in size.
- Shape the dough into a large sausage, then divide it into 7 smaller balls.
- Preheat the oven to 220 degrees C.
- Place the bread rolls onto a baking tray lined with non stick parchment paper and bake for 10 minutes until the top is golden and the rolls and nice and risen. Depending on your own oven, you might need to leave the rolls in the oven for a few more minutes.
- Leave to cool, then serve warm or cold, although I guarantee it will not last too long.