Dinner Rolls
Bread is such a wonderful thing to create. The tactility, the smells, the simpleness, the warmth and of course, the taste. These rolls can be knocked up fairly quickly as far as “hands on” contact is concerned. Most of the time is spent waiting for the darn things to rise!
Dinner Rolls
1.5 cups warm water
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons olive oil
1 teaspoon salt
4 cups bread flour
Semolina for dusting
Preheat oven to 200 degrees celsius.
In a large bowl stir together warm water, yeast and sugar. Let stand for about 10 minutes. You should notice a few bubbles have appeared. If they haven’t, then check the expiry date on your yeast!
To this mixture add the oil, salt and half the flour. When combined, stir in the remaining flour in half cup lots until the dough has pulled away from the side of the bowl.
Turn onto a lightly floured surface and knead until smooth and elastic. This will take around 5-10 minutes, dependent on your capability in beating the dough into submission. Place into a lightly oiled bowl, cover with cling film and a tea towel and leave in a warm draught-free place (I find the best spot is on top of the pre-heating oven). Leave for about 40 minutes to an hour. It should double in size.
Deflate the dough and turn onto a lightly floured surface. Divide the dough into sixteen equal portions and form into round balls. Place balls onto a baking tray lightly sprinkled with semolina flour, about 6cm apart, and sprinkle the tops with semolina. To decorate, grab a pair of scissors and just snip a small cross, about 2cm wide, in the top.
Cover with a clean damp tea towel and allow to rise for about 40 minutes. If you are not quite ready to cook/eat the bread, you can certainly refrigerate them at this point. Just bring them out into a warm spot for about ten minutes before baking.
Bake for 18-20 minutes, or until golden brown. They should sound hollow when tapped on their bottoms.
Serve with lashings of good butter.
Written by mellie on
July 27th, 2006 | Tags: Uncategorized | Category: Uncategorized
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July 27th, 2006 at 1:05 pm
Hehe, the dough balls in the last photo look a bit like roast pork buns you get at yum cha!
July 28th, 2006 at 6:50 am
Ha…they do too! My favourite steamed buns are the red bean. But I am quite partial to the custard ones too
July 29th, 2006 at 10:28 am
Mel, they’re so so cute! I might wait till the weather warms up a bit as after my cinnabun failure, I’m left a bit scared of yeast…
July 31st, 2006 at 5:58 am
Ellie…if I can do it, ANYONE can do it. Go forth and have your wicked way with some yeast
And you can’t go wrong if you keep the dough out of breezes and near an oven.