Guys, these rolls. So incredibly tender and good. Driving back from school this week was torture because we have a long drive and our trunk was loaded with warm, soft rolls the whole way. The smell was out of this world!
You know about my love of bread. In all shapes and sizes. Sweet or savory it doesn’t matter. It’s pretty much an addiction that I can’t ever turn down. I love eating it. I love making it. I love the smell of it. I love gifting fresh bread to others. Bread. Bread. Bread.
I wish I loved broccoli as much as I love bread.
These rolls were seriously good (but really, any kind of fresh bread is good). I’ve made bread many, MANY times before (pretty much every week!) and I enjoyed this recipe. It’s pretty close to my recipe except for the addition of milk powder. This was also the first time I’ve ever worked with fresh yeast and I really wish that it was available to me locally. It was super easy to work with. Tying the dough into knots and braids was a challenge, but I’ve since practiced (because why not make more bread dough?!) and I’m slowly getting the hang of it. I tried my very best to take some pictures of knots and braids for you, so you can see how it’s done. Next time I see a knotted or braided roll in a restaurant I promise to have more appreciation for it! Although Chef could whip up those braided rolls like a boss (he’s done that a few times over a 50 year career span I’m guessing). This guy impresses me every single class.
I promptly came home and made the recipe all over again, because I enjoyed it so much. Now I’ve had to plan the next few day of meals around the massive amount of rolls that we have in the house. When the boys say they’re hungry I say, have a roll!
I’ve included the recipe for you, but have scaled it down. Feel free to double it up as needed, but use only 3 eggs in the dough if doubling.
I am happy, happy, happy friends.
The dough for these rolls is easy to work with and yields a roll that is very soft and tender! *Recipe via George Brown College Baking Arts
- 375ml warm water
- 40gr fresh yeast or 20gr yeast granules
- 625g bread flour
- 30gr milk powder (I've left this out with great results)
- 30ml oil
- 30gr sugar
- 2 eggs + 1 egg for an egg wash
- 10g salt
- shredded old cheddar for the top if desired
- Maldon Salt or Caraway Seeds or Sesame Seeds for the top
- In a large bowl mix together the flour, sugar, milk powder and salt: set aside.
- In the bowl of a stand mixer add the warm water and fresh yeast. If using dry yeast, add the water, yeast and 1 tsp of sugar to the bowl. Let it sit for 5 minutes until the yeast starts bubbling.
- Pour the flour mixture on top of the yeast and start to stir with the dough hook. Add the eggs while stirring.
- Once the dough starts to come together, add in the oil. Mix the dough on speed 2 of a stand mixer for 6 minutes.
- Remove the dough from the mixing bowl and knead it into a smooth ball on a floured counter top. Sprinkle flour on top of the dough ball, cover with saran wrap and put a large bowl on top. Let the dough rest for 30 minutes (with fresh yeast) or an hour with dry yeast.
- Punch-down the dough, and divide it evenly into 17 equal pieces (about 63gr in weight each). Roll each piece into a simple ball for plain biscuits or into knots or braids for fancier biscuits.
- For plain soft rolls, place dough balls in a pan that has been sprayed with non-stick spray, about 1/2 inch apart from each other. Cover with a tea towel and allow to rise another 40 minutes. Whisk the remaining egg. Brush rolls with the egg wash and add seeds or cheese on top if desired before baking.
- Place knots and braids 2 inches apart on a parchment line baking tray. Cover with a towel and allow to rest 40 minutes. Brush with egg wash and add seeds or cheese on top if desired before baking.
- Bake rolls in a 420 degree oven for 20 minutes or until golden.