Being indoors for weeks because of social distancing has its pecks. However, that means we can’t go get fresh baked breads from the bakeries as often as we desire; because it is best to stay at home for everyone’s sound health.
While I was growing up, we had a favourite shop that sold bread as it was delivered from the bakery. We knew the time the bread would be delivered to ‘Iya Matthew’; so my aunty or the whoever the designated adult knew when to get fresh bread. Many years later, we had access to buy fresh bread from some newly built bakeries. My younger brother would agree to drive all the way because the bread was just worth it- and there was variety. Later on, a new bakery was opened just on the adjacent street to my Father’s house… we had hit the jackpot! Anyone of us could go there just bread was fresh out of the oven.
I never wanted to make bread by myself; it always came to mind as that strenous flour work that needed so much skill and perfection. I would not have thought I would be telling anyone how easy bread could be. I am not yet a professional skilled baker- but with my little experience I will show you this no hassle bread rolls. Perfect for a beginner baker; even if you have never baked anything before in your life- this will work!
Fresh, hot, soft, fluffy bread; no stand mixer or food processor needed; no unhealthy preservatives- in the comfort of your home. Enjoy with this favourite Suya egg muffins.
Ingredients 12 Servings
- Plain/All purpose flour plus extra for dusting 2 cups
- Yeast I used Allinson's Easy Bake Yeast; you need a quick bake yeast 2 1/4 tsps
- Sugar 2 tbsps
- Salt 1/2 tsp
- Liquid milk if using milk powder, dissolve 4 tablespoons of milk powder in 1/2 cup of water 1/2 cup
- Water 1/4 cup
- Butter or Margarine I used lurpak butter 2 tbsps
Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm- not boiling hot (about 50°C). Add to flour mixture. Use a whisk to beat quickly for 3 minutes. Add 1/4 cup flour; whisk sharply for 2 minutes. Stir in the remaining 1 cup of flour ; mix it well using a spatula to make a soft dough.
Ps: The dough would be soft and sticky. Do not add extra flour, kneading would transform the dough, just dust your palm with flour.
Sprinkle flour a clean surface. Knead the dough on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place dough in a lightly oiled bowl. Cover with cling film or a damp tea towel; let rest for 20 minutes in a warm place.
Divide dough into 12 equal pieces; shape into smooth balls. Place the balls in an oiled 8-inch round pan (use a rectangular pan if preferred).
Ps: Roll the divided into smooth balls; this will affect the look of your finished bread rolls. I added sardine into some of the dough balls: amazing flavour!
Cover pan with cling film or a damp tea towel; let it rise in warm place until doubled in size, about 40 minutes in a warm place.
Bake in preheated 350°F/ 180°C oven for 20 minutes. Remove from pan; brush the hot bread top with additional melted butter for that yummy buttery glaze. Serve warm.
Tags: agegebread, bread, breadroll, dinnerrolls, sardinebread