Soft Rolls
These soft rolls were the first part of my basic bread series. With no kneading and no shaping they’re a great “Beginners Bread” to get you started on your bread making journey.
Soft Rolls
Ingredients
- 250 g lukewarm water
- 7 g instant yeast
- Squeeze of honey (about 1 tbsp)
- 1 tbsp olive oil
- 350 g strong bread flour
- ½ tbsp salt
Instructions
Mix the water and yeast, then add honey and olive oil and mix again. Add flour and salt and mix until combined and sticky.
Cover and rest 30 min.
After 30 min, do 4 stretch-and-folds with a damp hand to prevent sticking: reach under the dough, lift gently, fold over, and turn the bowl after each fold. Cover and rest 30 min.
After another 30 min, repeat the process and then cover and rest in the fridge for 10–24 hrs (oil the cling film to prevent sticking, or pull dough away if it sticks).
When ready, prepare a 9″ square dish with parchment and flour. Flour the top of the dough and work surface, then turn the dough out into the dish (use patience or your hand to coax it out).
With floured hands, stretch the dough slightly from underneath, sprinkle more flour on top, and cut into 9 pieces. Make clean cuts; if dough sticks, add more flour. Cover and rest 30 min while the oven heats.
Preheat oven to 210 °C with a small dish of water (≈300 ml) on the bottom rack to create steam.
Bake 15 min, then lower oven to 190 °C, remove the water dish, and bake another 15 min.
Turn rolls out onto a rack and cool at least 20 min before eating.
Enjoy D 🫶
Soft Rolls
Ingredients
250g Lukewarm Water
7g instant yeast
Squeeze of honey (about 1tbs)
1 Tbs Olive Oil
350g Strong Bread Flour
1/2 tbs salt
InstruCtions
Mix the water and yeast and add the honey and olive oil and mix again. Add flour and salt and mix well until combined and sticky.
Cover and rest 30 min.
After 30 min do 4 stretch and folds with a damp hand to prevent the dough from sticking. Reaching round and underneath the dough lift it up gently and fold over. Turn the bowl after each fold. Cover and rest 30 min.
After 30 min repeat the process and cover and rest in the fridge for 10-24 hours. You can add some oil to your cling film to stop it sticking but if it does just pull the dough away from the plastic.
Once ready prepare your dish (9 inch square) with parchment paper and some flour, flour the top of dough and the work surface generously and turn the bowl out on top of the baking dish. It may take a few minutes and if you don’t have the patience you can help with your hand.
With floured hands stretch the dough slightly from underneath, sprinkle the top with more flour and cut into 9. Do strong cuts into the dough and if it becomes sticky add more flour. Cover and rest for 30 min while your oven heats up.
Heat your oven to 210C and a little oven dish with some water inside (about 300ml) place this at the bottom of your oven as soon as your turn it on.
Bake for 15 min, turn oven down to 190C and take out the dish with water. Bake for another 15 min at 190C.
Take out of the dish and cool for at least 20 min before eating.
Enjoy D