Perfect yeast dinner rolls, soft and deliciously golden. Grab some before they disappear in seconds!
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 dinner 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!
Perfect yeast dinner rolls, the easiest fail-proof recipe.
- 500 g strong white bread flour (4 cups 1oz)
- 7 g dried fast-action yeast (1/4 oz)
- 2 tbsp granulated sugar
- 2 1/2 tsp salt
- 300 ml warm water (10 oz)
- 3 tbsp olive oil
In a bowl, combine the flour, yeast, sugar and salt.
Make a well in the middle and pour in the water and oil.
Knead gently for at least 5 minutes until you get a smooth and elastic dough that does not stick to the bowl.
Cover with cling film and a tea towel and least to prove for at least 2 hours in a warm place or until it doubles its size.
Shape the dough into a sausage and divide it into 8 balls.
Preheat the oven to 220 degrees Celsius (428 degrees Fahrenheit).
Transfer the dough balls to a tray and bake for 10-12 minutes until golden.
Serve warm or cold,