40-minute rolls
Now these are probably our favorite. As a matter of fact, I woke up to my husband and 2-year-old making them to eat for breakfast this morning. :) Aren't they cute?
I literally make these at least twice a week and we have no trouble getting through a batch before they start getting stale and rock-like. These are easy and quick and even better than that, they're delicious! I dare you to find an easier/faster/yummier roll recipe... :)
Ingredients:
2 TBSP Active Dry Yeast
1 cup plus 2 TBSP warm water
1/3 cup vegetable oil
1/4 cup sugar (Chris likes it when I add a little bit more...)
1 egg
1 tsp salt
3 - 3 1/2 cups flour
1. Dissolve yeast in warm water. Add oil and sugar. Let sit 5 minutes. Add the egg, salt and enough flour to make a soft dough.
2. Turn onto floured surface. Knead until smooth and elastic (3-5 minutes). Divide into rolls - the original recipe says to make 12, but we usually make between 16 and 20. Place on greased baking sheet, cover and let stand 10 minutes.
3. Meanwhile, preheat oven to 425*. Bake for 8-10 minutes or until lightly golden-brown.
No-Knead bread
Oh man, is this stuff good! It's pretty simple, it only requires 4 ingredients - and one of those is water so I don't even know if that counts... and as the name suggests, you don't have to knead it. Woohoo!
The only problem is that you really have to plan ahead. From start to finish the process takes from about 15 to 23 hours. Yeah, basically forever when you're waiting for some delicious, warm and fluffy bread... I accidentally stumbled upon this recipe when I was looking for a quick recipe to make with dinner one night. I got started before reading the FULL recipe and ended up being really disappointed to find out that I wouldn't be able to enjoy it until the next day. :( Where was that 40-minute roll recipe when I needed it?!
Obviously it was totally and completely worth the wait and that is why I'm passing it along now. Get this started for tomorrow night's dinner right after you make the 40-minute rolls to eat with dinner tonight. :) I promise you'll be glad you did!
Ingredients:
3 cups bread flour
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water
Covered pot (five-quart or larger cast iron,
Pyrex, ceramic, enamel...something that can go into a 450F oven.)
2. Shape
& preheat: The dough will now be wet, sticky and bubbly. With a wet
spatula, dump the dough on a floured surface. Fold ends of dough over a few
times with the spatula and nudge it into a ball shape. You can use your hands
if you like, just keep your hands wet so that the dough does not stick. Generously
dust a cotton towel (not terrycloth) with flour. Set dough seam side down on
top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've
got about a half hour left, slip your covered pot into the oven and preheat to
450F.
3. Bake: Your dough should have doubled in size.
Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot,
using your hands to get the dough off the towel. Doesn't matter which way it
lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another
15-20 minutes or until the crust is beautifully golden and middle of loaf is
210F. Remove and let cool on wired rack. If not eating right away, you can
re-crisp crust in 350F oven for 10 minutes.
Bread Machine Rolls
Now these ones were our go-to bread recipe for a LOOONG time. Like for years, I think... They're light and fluffy and you can eat like 6 without even realizing it! We still love them, just not quite as much as the 40-minute rolls.
I think the prep time plays a big role in that...These are pretty simple because you just throw the ingredients in your bread maker and let it do all the work. Then you shape them, let them rise, and throw them in the oven. Really not bad, but it still takes like 2 1/2 hours versus the 40 minutes that the other ones take.
My personal favorite perk about these ones would be their freezer capabilities. I was in charge of bringing the rolls for Thanksgiving last year and there were a LOT of people coming. I knew I wanted to use this recipe, but the bread machine can only make so many rolls at a single time. SO... the week of Thanksgiving I made a batch a day. I'd put them in the bread machine and let it do it's thing, then shaped the dough into rolls. Rather than letting them rise, I placed the little dough balls on a baking sheet and set that in the freezer. Once they were completely frozen, I popped them in a freezer bag. On Thanksgiving day I pulled out my now very full bag of dough balls and placed each ball on cookie sheets to rise (just like the recipe says). It worked like a charm!
So, for those of you interested in bread recipes to use with your OAMC lists, this would be an excellent candidate! Enjoy!
Ingredients:
3 cups bread flour
3 tablespoons white sugar
1 teaspoon salt
1 cup warm milk
2 tablespoons butter, softened
1 (.25 ounce or 2 1/4 tsp) package active dry yeast
1 egg white
2 tablespoons water
1. Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start.
2. Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets.** Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls
** This would be the point where you'd freeze them! Then follow the rest of the directions when you decide to bake them!
Italian Bread
This recipe is also for use with your bread machine. It too takes about 2 1/2 hours from start to finish. We like this one a lot, but don't make it very often. It's great when served with Italian dishes. I made it last night to go along with our OAMC lasagna and it was perfect! Nice and dense with a crispy crust, it was a great vehicle to carry that tangy tomato sauce from my plate to my mouth. :) I think I may go eat leftovers right this second...
Ingredients:
4 cups all-purpose flour
1 tablespoon light brown sugar
1 1/3 cups warm watter
1 ½ teaspoons salt
1 ½ teaspoons olive oil
1 (.25 oz) package active dry yeast
1 egg
1 tablespoon water
2 tablespoons cornmeal
1. Place flour,
brown sugar, warm water, salt, olive oil and yeast in the pan of the bread
machine in the order recommended by the manufacturer. Select dough cycle; press
start.
2. Deflate the dough
and turn it out onto a lightly floured surface. Form dough into two loaves.
Place the loaves seam side down on a cutting board generously sprinkled with
cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in
volume, about 40 minutes. Meanwhile, preheat oven to 375*F.
3. In a small bowl,
beat together egg and 1 tablespoon water. Brush the risen loaves with egg
mixture. Make a single long, quick cut down the center of the loaves with a
sharp knife. Gently shake the cutting board to make sure that the loaves are
not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the
loaves onto a baking sheet with one quick but careful motion.
4. Bake in preheated
oven for 30-35 minutes, or until loaves sounds hollow when tapped on the
bottom.
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