Bread-making can seem like quite an effortful process. And on some days there’s just better things to do than to knead for hours on end.
But it doesn’t have to be that way. As you can see below, these aren’t the prettiest rolls to make, but they’re made with yeast, from scratch, and they still taste just like fresh bread.
Yes, these are the bread rolls to make when you don’t give a flying f**k. (But care enough to make bread from scratch. It’s weird, but let’s just run with that, shall we?)
Obviously there are steps that will make any baker who knows a thing or two about bread-making cringe like nails on a chalkboard. But hey, you’ll still get tasty bread in the end.
There’s no fancy filling, no tricky techniques. Heck, there’s not going to be any bread flour even.
And for bakers trying out yeast breads for the first time, sometimes a don’t-care attitude is just what you need when diving into something new.
- 3/4 cup water, warm to the touch, like bath water.
- 1 tbsp caster sugar (Or a couple of large pinches)
- 1 tbsp vegetable oil (Pour from the bottle for 2 seconds)
- 1 tsp salt (Smaller pinch)
- 7g active dry yeast (Should be 1 whole packet)
- 275g all-purpose flour (Sorry, you’ll have to measure this one)
- 1 egg
Makes 8 bread rolls.
Step 1: Mix the water, sugar, oil, salt and yeast together in a large bowl. Walk away, check Instagram, Twitter, Snapchat, etc. Then come back to the bowl and see if the mixture has foamed. This means the yeast is alive and well. (Sorry, this is the only step you truly have to care about. Everything else from here on end can be half-assed.)
Step 2: Dump in all the flour and mix together. If you have a mixer with a dough hook attachment (like I do), just turn it on low and go watch YouTube videos for about 10 to 15 minutes. If you have to do everything by hand, just stir everything together until it looks like a floury lumpy mess. Dump it all out on a clean table and knead for 5 to 10 minutes. By then, your dough should come into a ball. It doesn’t have to be smooth or super stretchy — as long as it’s a ball of dough, you’re done.
Dump the dough ball back into the bowl and do something else for an hour, perhaps a couple episodes of your favourite sitcom.
Step 3: Remember Oh, you’re making bread rolls. Yeah, whatever. Flounce back into the kitchen and see your dough has expanded. Smash that sucker back down to its original size, then divide it into 8. (You know, rip the dough in two, then rip each half in two, and those halves in half.) Roughly shape each eighth into balls and place them on a baking tray lined with baking paper. Turn on your oven set to 200°C (400°F), then go catch another two episodes of that sitcom (another hour’s rest for the dough).
Step 4: Come back. Oh, some rolls have grown and stuck to each other? Whatever. Break an egg in a bowl. Don’t even bother with a brush — roughly beat the egg with two fingers and dab some on each roll. Shove the tray into the oven and go do something more interesting for 20 minutes.
Step 5: Remove the tray of rolls from the oven. Did some rolls join up in the oven? Just rip them apart after they’ve cooled for a bit.
And there, without too much thought, you’ve scrounged up fresh bread rolls. Now, grab some butter and go munch these babies down while you do some Facebook-stalking.