Would you make these bread rolls (stock image) (Image: Getty)
Tired of the same bread rolls? Then why not create your own, following the guide of cook and user, Let’s Eat.
Showcasing ones he made earlier, Let’s Eat hailed his creation as the “easiest and most delicious homemade bread rolls” that are “light and fluffy” on the inside, and “beautifully crisp” on the outside. “To make this even better, it requires absolutely no kneading,” he hailed.
Let’s Eat began by pouring 440g of bread flour into a mixing bowl, before whisking away any excess lumps and adding a tablespoon of fast action yeast (instant also works) and one teaspoon of cooking salt. “Give those dry ingredients a whisk, then add in 330ml of very warm water – by this I do not mean boiling,” he continued. “Just use hot water from the tap – you should be able to hold your finger in it without any discomfort.”
Next, Let’s Eat mixed the water in with the reverse end of his wooden spoon, advising to do so until the mixture becomes a “sticky consistency – not too wet, not too dry”. He added: “Now, cover the bowl with a tea towel and let proof for around one to two hours”.
Once this time has elapsed, you can be sure the dough is ready if it has doubled in size, has lots of air holes over the top and is “wobbly like jelly”. In preparation for baking, Let’s Eat advises pre-heating the fan oven to 230C (450F). “Then grab yourself a handful of flour, and flour your surface well,” he said.
“Remove the dough from the side of the bowl and plop down onto the floured surface and give it a rough shape to make it easier to cut into even portions,” Let’s Eat instructed next. Then, using a dough cutter, he cut out six even sections, before grabbing some baking paper.
“Now we’re shaping the rolls – start by flouring your hands then all we’re going to do is pull the sides of the dough to the back, pinching the dough as you go,” he said. “Basically, do whatever you can to make it into ball-shapes.”
Let’s Eat placed the first roll onto the centre of his baking paper, before positioning the other five around it. “Place your tea towel over the rolls and let proof for a further 15 minutes,” he advised. In the meantime, grab an oven-proof pot with a lif and place it into the middle of the pre-heated oven for the same 15-minute period.
Then, remove the pot and carefully holding the baking paper, transfer the dough into it. Let’s Eat closed: “Bake for 30 minutes with the lid on, and after 30 minutes, remove the lid and bake for a final 10 minutes until beautifully golden brown. Let it cool for 15 minutes – or at least 10 if you can’t wait that long – and you’re ready to tuck in.”
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One user praised in response: “The clearest instructions for a bread I have ever seen/heard, I’ll save this in favourites to make later. Can’t beat home made bread products.”
Another gratefully wrote: “I made these today and they came out lovely! Next time I will cook for 30 mins only as they had already started to brown in my pot.” A third commented: “Thank you for this easy and great ! I made it today and it was fantastic!”
Meanwhile, a fourth asked: “So if you don’t have a oven-proof dish with a lid can you just cover with foil?” Let’s Eat replied: ” I haven’t actually tried, but should be fine. Worst case it will lose its shape but will still taste delicious.”