Homemade rolls – this has been an ongoing battle!
I have been trying to figure out bread here. Not sure if I’ve had less than healthy yeast, or dark non-stick pans vs. plain aluminum. Perhaps, as a friend suggested, the use of less yeast would help because we are at a higher elevation. I haven’t given up. I will try less yeast, and perhaps vegetable oil rather than olive oil.
Here’s the recipe I’ve been working with. The rolls taste very good, and they disappeared quickly both of the times that I made them(!), but the texture hasn’t been quite right, and they aren’t as pretty as they could be. I plan on working with it a bit more.
Easy Dinner Rolls
1 package yeast
1 cup lukewarm water
1/4 cup sugar
1 tsp salt
1/4 cup oil
3 cups flour
* Dissolve the yeast in warm water, allow to rest for 10 minutes to proof (foam up a bit).
* Add egg, sugar, salt, and oil – mix well.
* Add flour one cup at a time, mixing well.
* Grease muffin pan and divide the dough between the 12 wells.
* Allow to rise for 30 minutes.
* Bake at 400F for 15 minutes (although my second batch I baked at 375F for 20 minutes and that worked better for me.)
I am definitely going to have to relearn breads here. Whether it is the elevation, ingredients, cooking with gas rather than electric – or maybe not having the tins I am used to using – I don’t know. Even my stand-by basic bread is being rather ornery! I’ll get there eventually – I like to practice – and my family is happy to
help dispose of the evidence, eat what I make, successful attempts, or not quite. Eventually, my cookbooks will arrive and among them, I have a very good bread book that might have some helpful hints.