I love bread! What’s more is that I love freshly baked warm bread! On top of that I love freshly baked warm bread that’s quick and easy to make and still tastes delicious! These rolls are just that! For a little flare they are knotted, which is easier to do than you might think. You can have these as breakfast rolls, make a lunch sandwich or even have them at dinner! They are soft, fluffy, just simply amazing! For this recipe I have used my “Ultimate bread dough recipe”. (Click the link for the full pictorial and kneading technique). I didn’t age the dough this time, this is perfect for anyone who doesn’t have the time to age their dough. However, don’t worry you still get a fantastic result.
|Dough Prep Time: 15 minutes||Dough Resting Time (depending on you): 1 hr to 6 days||Baking Time: 25 minutes|
Course: Breakfast, lunch, dinner, snack
Key words: Bread, white bread, rolls, knotted
MAKES: 10 rolls
- 3.25 Cups / 405g cups Bread flour
- 1 Cup & 2 Tbsp / 280ml Water
- 1 Tsp Instant Dried Yeast
- 2 Tbsp Oil (depending on what you’re making use olive oil or a flavourless oil e.g. sunflower)
- 1 Tsp Honey
- 1 Tsp Salt
- Some butter to finish
- To make the dough, pour the warm water into a bowl and add the honey and yeast, mix that to combine everthing, don’t worry if the honey doesn’t completely dissolve, it will get mixed it.
- To that add the oil, flour and salt, and bring that together with your hands in the bowl,
- If you have a stand mixer with a dough hook attachment you can let that go for up to 8 minutes to mix for you.
- If you are hand kneading turn the dough out onto a surface with any flour left on the bottom of the bowl. You don’t need to flour the surface, the dough is not so sticky. Knead it until smooth, and elastice this can take up to 10 minutes!
- Allow the dough to age in the fridge for 24 hours to 6 days if you want to develop it more, or quick rise it in a warm place for 1hr+
- Note: if you age the dough in the fridge take it out 1/2 hours before use for it to come up to room temp.
- After resting you may split the dough into 10 balls.
- Take each ball in your hands and stretch them out into a line and tie a knot (see the video below). Place the knots on baking paper.
- Once all the knots are tied, you can pinch the ends of the knots to round up the rolls.
- Allow the rolls to rise for at least 30 minutes again in a warm place, while they rise you can preheat the oven to 200 degrees C/ 392 degrees F. Preheat the oven with your baking tray inside to heat it up.
- Once Risen you may take another tray and add hot water to it, and place that at the bottom of the oven (this is to create steam during baking which helps the rise and texture of the bread).
- Slide the baking paper with the rolls onto the hot tray and place it back in the oven and bake for 20/25 minutes until golden brown on the top.
- When they are baked, remove them from the oven and brush with butter. Now you have delicious freshly baked bread! Yum.
After the second rise
Fresh out of the oven