Introduction: Very Very Easy Mini Butter Bread Rolls & Garlic Cheese Rolls

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This is a weird but amazing recipe. It seems like totally the wrong way to make yeasted bread: not using bread flour, not using a mixer or breadmaker, not kneading the dough, not proofing the dough, not preheating the oven... But the results are some fantastic mini bread rolls!! If you like bread, you must give this super easy recipe a try!

The simple butter version and the garlic cheese version use the same dough, just a variation on the topping. This recipe makes a small batch of 12 mini rolls (or 8 if you prefer slightly bigger buns), but you can easily double it.


All details and step-by-step guide are in the video above. Please check it out. Or see the written instructions below....

If you have enjoyed this recipe video, please 'follow' me, there will be more easy baking recipes to come. And check out my other Instructables too. All my recipes are designed to be easy and minimize the amount of washing and cleaning. Feel free to leave any questions or comments. I'd appreciate any feedback.

Jo-Annie :o)

Step 1: Simple Basic Ingredients

Ingredients for the dough:

  • 210 g (1 & 2/3 cup) PLAIN (ALL-PURPOSE) FLOUR
  • 1 teaspoon INSTANT YEAST ('EASY BAKE' OR 'YEAST FOR MACHINES' ETC.)
  • 1/2 teaspoon SALT
  • 1/2 teaspoon SUGAR
  • 140 ml / g (little over 1/2 cup) LUKEWARM WATER

For the toppings:

  • Butter
  • Garlic puree
  • Dried parsley
  • Cheddar cheese

You also need: a mixing bowl, a spoon or two, some vegetable oil, a metal baking tray, non stick parchment paper, an oven-safe ramekin or bowl, some water.

TO MAKE THE DOUGH:

    1. Mix together the flour, instant yeast, salt, sugar in a bowl.
    2. Add the lukewarm water. I like to add most of the water first, stir a little, then add the remaining. Form a sticky dough. I use a spoon to mix not my hands.
    3. Divide into 12 dough balls (or 8 if you prefer) by using a digital scale. Each portion should weigh about 30 grams. If you don't have a digital scale, just eyeball them. Spoon onto the tray that has been lined with non stick parchment (important - must be non-stick silicone coated. Alternatively, use foil generously greased with vegetable oil).
    4. Using the spoon, coated with little bit of vegetable oil to prevent sticking, shape each portion into more 'ball-like' shapes. Cut a cross on top with the spoon if you like. This will flatten the dough ball a bit and create more ridges and crunch in the end result.

    FOR THE BUTTER TOP VERSION:

    • Place a little piece of butter on top of each dough ball.

    FOR THE GARLIC CHEESE VERSION:

    • Place a very little piece of butter on top of each dough ball.
    • Squeeze on garlic puree and a sprinkle of dried parsley. If you prefer to use fresh garlic and herbs, go ahead.
    • Top with a little piece of cheddar cheese. The cheese protects the garlic from burning, so it's important to put on last. Use real cheese, not processed.

    BAKING DIRECTIONS:

    Place the dough balls on the middle shelf of a *not preheated* oven. On the bottom shelf, place a small ramekin or any other oven-safe vessel containing 2cm of water.

    Turn the oven on to 220 C (430 F) or 200 C (400 F) for a fan oven.

    Baking time varies depending on your oven. I suggestion however long for your oven to come up to temperature PLUS 8-12 minutes. For mine, they take 20 minutes (my oven reaches temperature in about 9 minutes, and I bake for 11 minutes more). But if your oven takes longer to reach 220/200, maybe you won't need as much as 8-12 after that, so just look for golden-brownness...

    And they're ready! They're best eaten hot and fresh out of the oven. They'll become a bit dry the next day.

    Take a look at the video, that may help clarify some of the steps. I hope you give this easy recipe a try.

    Jo-Annie :o)