These rolls are a miracle!
They only take 35 minutes from start to hot out of the oven!
And would you believe they only have 7 ingredients? Yes. You can do this!
I have felt like rolls were such a luxury...
they took so long to mix, knead, rise,
roll and rise...2 or 3 hours later...
rolls that only last 10 minutes
once everyone smells them!
Seriously, these are so easy, I make them 2-3 times a week!
I've stopped buying bread.
Not convinced yet?
They only take 35 minutes from start to hot out of the oven!
And would you believe they only have 7 ingredients? Yes. You can do this!
I have felt like rolls were such a luxury...
they took so long to mix, knead, rise,
roll and rise...2 or 3 hours later...
rolls that only last 10 minutes
once everyone smells them!
Seriously, these are so easy, I make them 2-3 times a week!
I've stopped buying bread.
Not convinced yet?
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Signing UpStep 1: Ingredients and directions!
To begin.
Preheat your oven to 400*
In a bowl or mixer add these 4 ingredients:
1 3/4 Cup warm water
1/2 cup oil (I use canola)
1/4 cup granulated sugar
3 Tablespoons of dry active yeast (see picture of what I use)
Stir up that mixture and let it sit for 15 minutes. (see Pictures of yeast rising after just 1 minute, and at 15)
It will rise right in your bowl! While this is rising, gather the remaining ingredients:
Then add these 3 ingredients:
2 eggs
1 teaspoon of salt
5 1/2 to 6 cups of flour
Mix. (I use the kitchenaid and the bread dough hook...mix it about 2 minutes)
Easy right?
(When I made these rolls in Utah, I needed about 5.5 cups of flour,
in North Carolina I need 6 cups because of the humidity)
The dough will still be slightly sticky.
Preheat your oven to 400*
In a bowl or mixer add these 4 ingredients:
1 3/4 Cup warm water
1/2 cup oil (I use canola)
1/4 cup granulated sugar
3 Tablespoons of dry active yeast (see picture of what I use)
Stir up that mixture and let it sit for 15 minutes. (see Pictures of yeast rising after just 1 minute, and at 15)
It will rise right in your bowl! While this is rising, gather the remaining ingredients:
Then add these 3 ingredients:
2 eggs
1 teaspoon of salt
5 1/2 to 6 cups of flour
Mix. (I use the kitchenaid and the bread dough hook...mix it about 2 minutes)
Easy right?
(When I made these rolls in Utah, I needed about 5.5 cups of flour,
in North Carolina I need 6 cups because of the humidity)
The dough will still be slightly sticky.
![[Collegiate Meals] How to Make Monkey Bread](http://cdn.instructables.com/FVO/ME0J/F6B7SUCM/FVOME0JF6B7SUCM.SQUARE.jpg)
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thank u
Would it be possible to jus tpop the dough in a bread pan and make a loaf of bread? Every few weekends I make a loaf or two of bread, takes about 6 hours, and they always want more, but i just don't have the time!
beekeeper
Incidentally, the WORST place to store bread is in the fridge. Bread goes stale over time and that staling process happens the fastest at fridge temperature. Best to store it at room temperature, or if you don't eat much bread cut your loaf in half and freeze half, then de-frost the second half when you've finished the first.
Make a post when you have tried it and let everyone know how it worked out.
Just sayin'. ;-)
http://www.kingarthurflour.com/recipes/blitz-bread-no-fuss-focaccia-recipe
My 1 and 15 min looked a lot like yours. Perhaps I needed to let them rise longer on the pan? Any suggestions from others that have had this problem?
(I was told at work not to use exclamation points in emails because they show aggression! Go figure!)
I'm making these rolls for Thanksgiving right now...
But the main problem is terribly strong yeast flavor. My wife kind of likes it but i can stand such strong yeast flavor.
What kind of yeast do you use? Is it dry granulated?
I don't get it where i go wrong.
Also, the taste is a bit too sweet. I'd rather prefer to be a bit salty or neutral. But i need to get it right first.
Someone asked about extra salt. I added double salt the second time - it did not help, too sweet.
I also had tried brushing some of them with butter. Pretty good. It makes a good crunchy crust but the rolls need to be baked longer to get that brownish color. The butter keeps the top white, but crunchy.
I made them last Thursday (the first time) as cinnamon rolls and I thought they were great, no one else did, they thought they were too dry. I probably needed something else in the bottom of the pan, butter or something? I used an icing recipe I found on allrecipes.com.
Thank you for the recipe, Doodlecraft, they are light and fluffy and lovely, I just need to know about the salt thing! :) Happy Thanksgiving everyone!
The original recipe I had for these rolls asked only for 1/2 tsp salt...I felt the same as you and upped it to 1 tsp. I'd go ahead and try it with more salt and see how you like it! :) Let me know what you think if you do! :)
Although i have a totally different approach in making bread, i find your Instructable very interesting.
I'm a fan of preferments and long and slow fermentations with minute amounts of yeast.
If you're interested in that way of making bread, check out my bread instructables.
One little hint:
Don't add the oil to the yeast-water-sugar mix. The yeast will be even more active this way.
I will definitely try the cinnamon roll version.
A preferment can be made of yeast also.
If you want to look it up, try "poolish" or "biga". (Or check out my "Ultimate bread" instructable)
It was mainly used to multiply the yeast cell count, when yeast wasn't a dirt cheap commodity.
It was also used to activate dry yeast to some extent, before the advent of active dry yeast. But this was a little different.
It's not only multiplying the yeast cell count, but also enhances flavour and texture of a dough, through different enzymatic mechanisms.
With sourdoughs, you are required to do this, but it's also easily possible with yeast only.