Thursday, June 05, 2014

Quick Rise Yeasted Rolls

I was thinking of baking bread but not in the mood to do something that takes hours. So tried this recipe because of the rave reviews. It also doesn't use huge amount of yeast considering this is a quick rise roll. Verdict: really good. Soft and delicious.

I made minor changes. Refer to the link for the original recipe. Mix the dough till slightly stretchy before the first rest. No need to knead. The dough I got was soft but manageable.  This rolls also keep well, they still stay soft the next day.

Quick Rise Yeasted Rolls
What you need:
2 tablespoons olive oil
2 tablespoons raw sugar
1 cup hot water
7g instant yeast
1 egg, beaten
1 teaspoon salt
2 1/4 cups all-purpose flour

What you do:
1. Preheat oven to 220 degrees C
2. In a large bowl, mix the oil, sugar, and hot water
3. Allow to cool until lukewarm, and mix in the yeast until dissolved
4. Mix in the egg, salt, and flour, allow the dough to rise until doubled in size.
5. Divide the dough into the prepared muffin cups or tray, and allow to rise again until doubled in size.
6. Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of the bread comes out clean.

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