Introduction: Easy Fresh Rolls

I made two videos the other day one was for my awesome chilli recipe and this one that is for my Fresh Rolls recipe because nothing beats a great chilli in Newfoundland than great Rolls with that excellent chilli. I hope you enjoy making them as much as I did this video please Like, Share & Subscribe to my channel.

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Step 1: Ingredients

Picture of Ingredients

Ingredients

  • 1/4 Cup Warm Water
  • 1 Tsp Sugar
  • 3 1/4 Tsp active dry yeast
  • 1 Cup Warm Water
  • 1 Cup Warm Milk
  • 3/4 Tbsp Salt
  • 1/4 Cup Sugar
  • 1/3 Cup Oil or Melted Butter
  • 1 egg
  • 6 Cups Flour

Step 2: Set the Yeast

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Mix together 1/4 cup of warm water with 1 tsp sugar and sprinkle with yeast. Let the mixture sit until it starts to bloom (about 5 minutes).

Step 3: Whisk the Other Ingredients Minus Flour

Picture of Whisk the Other Ingredients Minus Flour

Next whisk together 1 cup water with milk, salt, sugar, the egg and oil.

Step 4: Add That to the Yeast

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Add this to the yeast mixture along with 2 cups of flour and whisk until smooth.

Step 5: Add That Flour to Make Dough

Picture of Add That Flour to Make Dough

Slowly add the rest of the flour while mixing with a wooden spoons or mixer with a dough hook attachment, (Note: When mixing with a wooden spoon stir until the dough starts coming away from the sides of the bowl and a ball starts to form. Switch to your hands and knead the dough while adding the rest of the flour). It's best to move the dough to a floured surface. The dough is ready when is smooth and elastic.

Step 6: Proof Dough

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Let it proof in a greased bowl with a damp towel over it for 45-60 minutes (grease the top of the dough once in the bowl so it doesn't stick to the towel).

Step 7: Punch Down & Roll Out

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Then punch it down and separate it in to preferred size loaves and let rise for another 20 minutes.

Step 8: Bake

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Bake in the oven at 350 degrees for 20-30 minutes.

Step 9: Remove and Cool

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Once out of the oven brush with butter and let set for 15 minutes, then remove and cool by lifting the roll out of the tins.

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Bio: I am a chef that works half of the year cooking on supply boats and the other half doing what I love most. Making Cooking ... More »
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