I must browse through hundreds of recipes every week. It is a hobby, you see.
And once in a while I chance upon a recipe that just looks too good to be true. Indeed, I try out dozens of recipes and many simply don’t work.
But those that do, well, they really make my day.
This particular recipe has been in my to-make folder for a while. Because I was so doubtful that I could make edible (much less delicious) rolls in 40 minutes, I didn’t make them. But after having cooked dinner last night, I had a bit of time to spare, so I thought, why not? The worst that could happen was that I would waste some flour and yeast.
So I made them.
And for something that can be made in such a short time, these rolls are so, so soft, and so, so fragrant!
The LAM and my helper were both impressed. Hell, I was impressed with what came out of my oven!!
You might be skeptical too, but let me show you how I made these rolls in about 40 minutes.
Into a mixing bowl, I added yeast, water, oil and sugar.
I stirred everything together, then walked away for 15 minutes for the yeast to come to life.
After 15 minutes, this was what the mixture looked like.
Below the foam, there was still liquid.
Then I added bread flour, salt and egg.
And using the bread hook on the mixer, I mixed this.
Until the dough started coming together and was smooth. This took about 3 minutes.
If you do not have a mixer, hand knead the dough for about 5 minutes.
Using lightly oiled hands, I transferred the dough onto a lightly oiled work surface.
I kneaded the dough with my hand. I like doing this, but you can skip this step if you wish.
Step 1: I pushed the dough outwards away from me.
Step 2: I folded about 1/3 of the dough towards me.
Step 3: I folded again.
Step 4: I turned the dough 90° anti-clockwise.
I did this 3 times.
I formed 12 balls and placed them in a greased 13×9-inch casserole (or baking pan).
They were left to rest (covered with a piece of damp cloth) for 10 minutes and then glazed with egg wash.
Then they were baked at 220C for 10-12 minutes, or until golden brown.
And that was it!!
Because they were so soft, even the next day, I went to buy some kaya to make kaya butter bread for breakfast as well.
Only to find there was none left.
Guess what I shall be baking again today?
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- 1 cup plus 2 tablespoons (280ml) warm water
- 1/3 cup (83ml) oil
- 2 tablespoons (about 16g) active dry yeast (or instant yeast)
- 1/4 cups (56.25g) sugar
- 1 1/2 (9g) teaspoons salt
- 1 egg
- 3 1/2 cup (or about 476g) bread flour (seems to work better but all purpose flour will also work)
- 1. Heat oven to 220C.
- 2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.
- 3. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes) The dough will be a little sticky. I oiled my hands, knead it one to two times, and it became really easy to shape. If your dough is too wet, add a little more flour and knead a few times.
- IF YOU DO NOT HAVE A MIXER, just hand knead the dough for about 5 minutes.
- 4. Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Glaze with egg wash. Bake for 10-12 minutes or until golden brown.
- To keep rolls soft, wrap with cling film and keep in an air-tight container (I keep the rolls in cling film in my oven.)
- If you keep the rolls in the fridge, warm in the microwave oven for about 20 - 30 seconds to soften.
- 1. Dough is too wet or sticky? Add a little oil and hand knead a couple of times. The dough should become easy to work with. Still too wet? Add a little less water.
- 2. You can use any oil. Maybe not peanut oil. Unless you want a peanut-y bread. Olive oil, Canola oil, Sunflower oil, Grape seed oil... all can be used.
- 3. Personally, I have not had any problems with the bread being too yeasty. If you find it so, change the yeast and try different ones till you find one that you like.
- 4. Conversion of flour from cups to grams: This is a conversion I got online. You may still need to adjust.
- 5. Oven temperature: Every oven is different. You need to understand your oven, so if you have one that tends to be hot, lower the baking temperature, and vice versa.
- 6. I do not recommend that you reduce the yeast quantities because this is a quick bread. You need the yeast to make it work. Similarly, you need the sugar to feed the yeast so it works.
- 7. You can put any filling you like in this bread. It is very versatile.
- 8. You can also glaze with milk (full-fat, low-fat, skim, etc), sprinkle any toppings you like.
- 9. I don't recommend that you rest the dough for more than 10 minutes. From feedback I received, the bread may be less soft.
- 10. You can use 1/2 bread flour, and 1/2 wholemeal flour, or 100% plain flour. The results are the same. You can't use top flour. There isn't enough protein to form gluten.
- 11. Every environment differs. You may live somewhere humid, or dry, or hot, or cold. If in doubt, check what other bakers recommend that you do for the weather conditions you live in, and experiment! You may need to tweak timings/ baking temperature, etc. Don't give up!