They say simplicity is the the key. These breadrolls are from my childhood, first years at school. During the class brake I used to go and buy my favorite food – those simple stupid fluffy bread rools. I used to adore them. And now, the smell of my home made similiar bred rolls pushed me back in to the past. They are soft, simple, cheap, easy and best with a cup of warm tea.
- Timing: total about 2 hours, 30 minutes
- Portions: 9 medium rolls
- 3 cups (more or less) of regular flour;
- 1 cup (250 ml) warm mil (you can use soya milk as well);
- 1/4 cup of sunflower oil;
- 2 teaspoons dry yeast;
- 5 spoons of brown sugar;
- pinch of salt;
- sugar powder.
- Combine sugar, yeast and salt. Add a part of flour (let’s say about 1 cup), pour warm milk and mix with a fork. Let stay for 10-15 minutes.
- The add oil, mix in. Add the remaining flour. You can use more or less, just remember, that dough should be soft, a bit sticky, but not sticky to your fingers. If you put too much of flour, yeast won’t work well. Knead for 8-10 minutes. Roll dough and leave in a bowl, in a warm place to rise. Wait for 45 minutes or an hour, the dough size must be double than before.
- Then take dough, cut into 3 pieces and divide those pieces into another three parts. Knead and then form bread rolls from each one. You will get 9 nice bread rolls. Put them on a tin and let rise for at least 30 or 45 minutes. Remember, that the size again must be almost double. With a sharp knife cut strings in each bread roll.
- Preheat oven to a high heat, 450°F is OK. Bake for 10-15 minutes (depending on your oven), until rolls are golden brown. Remove and don’t touch until just warm. The sprinkle with sugar powder and enjoy with a tea or milk, or anything you want. Bread roll should be soft, fluffy and nor dry. It’s best to eat them during the day or two.