40 Minutes Bread Rolls by Diana Gale

40 Minutes Bread Rolls by Diana Gale

Recipe link as below

http://www.thedomesticgoddesswannabe.com/2014/04/40-minute-bread-rolls.html


30 Minute Bread Rolls (Makes 12)
Adapted from YourHomeBasedMom

Ingredients:
1 cup plus 2 tablespoons warm water
1/3 cup oil
2 tablespoons (about 16g) active dry yeast (or instant yeast)
1/4 cups sugar
1 1/2 teaspoons salt
1 egg
3 1/2 cup (or about 476g) bread flour (seems to work better but all purpose flour will also work)

Method:

1. Heat oven to 220C.

2. In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour.

3. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes) The dough will be a little sticky. I oiled my hands, knead it one to two times, and it became really easy to shape. If your dough is too wet, add a little more flour and knead a few times.

4. Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Glaze with egg wash. Bake for 10-12 minutes or until golden brown.

TROUBLESHOOTING:
1. Dough is too wet or sticky? Add a little oil and hand knead a couple of times. The dough should become easy to work with. Still too wet? Add a little more flour.
2. You can use any oil. Maybe not peanut oil. Unless you want a peanut-y bread. Olive oil, Canola oil, Sunflower oil, Grape seed oil... all can be used.
3. Personally, I have not had any problems with the bread being too yeasty. If you find it so, change the yeast and try different ones till you find one that you like.
4. Conversion of flour from cups to grams: This is a conversion I got online. You may still need to adjust.
5. Oven temperature: Every oven is different. You need to understand your oven, so if you have one that tends to be hot, lower the baking temperature, and vice versa.
6. I do not recommend that you reduce the yeast quantities because this is a quick bread. You need the yeast to make it work. Similarly, you need the sugar to feed the yeast so it works.
7. You can put any filling you like in this bread. It is very versatile.
8. You can also glaze with milk (full-fat, low-fat, skim, etc), sprinkle any toppings you like.
9. I don't recommend that you rest the dough for more than 10 minutes. From feedback I received, the bread may be less soft.
10. You can use 1/2 bread flour, and 1/2 wholemeal flour, or 100% plain flour. The results are the same. You can't use top flour. There isn't enough protein to form gluten. 
11. Every environment differs. You may live somewhere humid, or dry, or hot, or cold. If in doubt, check what other bakers recommend that you do for the weather conditions you live in, and experiment! You may need to tweak timings/ baking temperature, etc. Don't give up!