There’s nothing better than homemade bread. I made a new soup recipe and of course we needed to have fresh baked bread with it. I’m working on portion sizes and knew if I made a loaf of bread, I would eat way more than I should.
This recipe for rolls was easy and they were delicious. They were crusty on the outside and soft on the inside – just the way rolls should be!
1 1/2 cups warm water
3 Tbsp active dry yeast
2 Tbsp sugar
2 Tbsp olive oil
2 tsp kosher salt, divided
3 1/2 cups flour
2 Tbsp unsalted butter, melted
In the bowl of a stand mixer, add the warm water, yeast and sugar. Stir together. Let sit for 10 minutes or until the yeast has blossomed and the mixture is cloudy.
Add the oil, 1 teaspoon of salt, and 2 cups of flour. Mix together on medium speed with a dough hook. Add in 1/4 cups of flour at a time until the dough starts to come together and starts pulling away from the bowl. Increase the mixture speed and knead for 5 minutes.
Lightly oil a clean bowl and transfer the dough to the bowl. Turn around the dough to coat with oil and cover with a damp towel. Allow to rise in a warm spout until the dough doubles in size, approximately 1 hour.
Divide the dough into 16 equal balls and form into a small roll. Place on a greased baking sheet. Allow to rise for an additional 30 minutes. Lightly brush the melted butter on top of the rolls and sprinkle the remaining salt. Bake at 400 degrees for 18 to 20 minutes until the rolls are cooked through. Serve immediately.
Source: Dinner then Dessert