I know I haven't been blogging for a little, but in between a wedding, new job and a bunch of other friends' and family celebrations to attend, I put my blog on the back burner...
So on this warm, autumnal Sunday I got the craving for some home made, soft rolls and I thought... Why not share the recipe?
The fact that these rolls are made without any eggs, milk and butter makes me rave even more about them. They are super light, soft and you can use them for pretty much anything...
Now you have endless possibilities to get creative here. You can either leave them plain or you can jazz them up a little bit. Right before you bake them you can brush them with olive oil and sprinkle whatever your heart desires:
sesame seeds, poppy
- 1 packet of active dry yeast
- 2tbs sugar
- 1 1/2 cups warm water
- 2tbs vegetable oil
- 1tsp salt
- 4 cups plain flour
- In a bowl, add the yeast, sugar and warm water. Let it sit for about 5min or until bubbles start to form.
- Add the oil and salt and give it a stir. Start adding the flour little by little, while stirring the mixture with a wooden spoon. You should end up with a non-sticky dough, so you might have to add or subtract a few tablespoons of flour. Knead for about 5min. I used my mum's technique, throwing the dough in the air 100 times and let it fall on the surface :-)
- Put the dough in a greased bowl, cover it with a kitchen towel and put it aside for 1h so it can double in size.
- Then lay it on a lightly floured surface, punch the air out and divide it into 12 equal pieces. Form them into balls and put them on a lightly greased baking sheet, leaving about an inch in between.
- Lightly cover the rolls with greased cling film and let them rise for 45min. Brush them with olive oil and sprinkle your topping of choice (this step is optional).
- Preheat the oven to 200 C degrees. Bake for 12-14 min or until golden brown. Enjoy!