Just because I am working to avoid high-carb foods doesn’t mean I don’t keep up with all kinds of high-carb recipes. Here is a good one, especially if you like hot, fresh dinner rolls. You will love these. They remind me of the fresh rolls they used to make in the school cafeteria when I was a kid.
I found them @: Recipetineates.com This recipe is easy. Enjoy!
1 tbsp dry yeast (Note 1)
55 g / 1/4 cup caster sugar (superfine sugar), or sub with normal white sugar
1/2 cup / 125 ml warm water (Note 2)
600 g / 20 oz bread flour (4 1/2 US Cups, 4 Cups everywhere else except Japan)+ extra for dusting (can use all-purpose/plain flour) (Note 3)
1 1/2 tsp salt
1 cup / 250 ml milk, lukewarm, whole or low fat, (Note 2)
50 g / 3.5 tbsp unsalted butter, melted and cooled
2 eggs, at room temperature, beaten with a fork
1 tbsp butter, melted
Place the yeast and 2 teaspoons of the sugar in a medium bowl, then pour in water. Leave for 5 minutes until it froths.
Place flour, remaining sugar and salt in a bowl. Mix to combine.
Make a well in the center. Add milk, butter, eggs and pour in the yeast liquid, including all froth.
Mix until combined with a wooden spoon – it will be like a thick muffin batter. Not pourable, but thick and sticky.
Leave the dough in the bowl, cover with a wet (clean) tea towel and place in a warm place (25C/77F+) to rise for around 1 1/2 – 2 hours or until almost tripled in volume. See Note 4 for how I do this (you will laugh – but it works every time!). Dough surface should be bubbly (see video or photos in post).
FORMING BALLS (WATCH VIDEO, IT’S HELPFUL):
Line a 31.5 x 23.5 cm / 9 x 13″ tray with baking paper with overhang.
Remove the tea towel and punch dough to deflate, then mix briefly in the bowl to get rid of the bubbles in the dough.
Dust work surface with flour, scrape dough on work surface. Dust top of the dough then shape into a log. Cut the log into 4 pieces, then cut each piece into 3 pieces (12 in total).
Take one piece and press down with palm, then use your fingers to gather into a ball, flip (so smooth side is up) then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface on my roll. (For this step, use as much flour as needed to handle dough and avoid piercing inside into the wet dough)
Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4.