In my previous bread post, I made bread for the first time. I shared that my youngest girl fell in love with Pandesal (Filipino Bread Rolls), so I made it for her even though I really do not like handling dough. I was telling my friend the other day that it could be because bread dough reminds me of playdoh. And I’ve picked up too much playdoh after the girls that I have developed a phobia towards it.
However, I love my family too much to deprive them of what they would enjoy. My girls and the husband are lovers of bread, and I have put off making bread long enough. I guess it’s time to pay my dues. Even so, I’m finding trying to find the most efficient/easiest way to make bread. Lol! I want to handle as little of the dough as possible, with the shortest amount of proofing time needed. So when I came across this recipe, I was over the moon!
To be honest, I probably took about 35 minutes to complete the recipe. Perhaps it’s because I was sort of taking my time to shape the bread rolls. But I can see how it can really be done in 30 minutes if you are really fast and efficient in your kitchen. The dough comes together in a minute or so in the mixer. The recipe is pretty straight-forward and requires very simple ingredients. It’s best to consume the bread the same day. Half the recipe if you are making for a family of 4, that will yield about 6 dinner rolls.
- 3 & 1/4 cup (416g) + 1/4 cup (32g) bread flour or all purpose flour
- 1 cup warm milk, about 43C
- 2 tbsp (16g) instant yeast
- 4 tbsp (56g) sugar
- 1/2 tsp salt
- 1 egg
- 1/4 cup (57g) melted butter
- 2 tbsp melted butter
- In a bowl or measuring cup, add warm milk, sprinkle sugar, and yeast over warm milk. (This is to make sure that the yeast is still good)
- Stir to combine, and allow to stand for 5 minutes.
- Meanwhile get all the other stuff ready.
- Preheat oven to 200C.
- Lightly grease your baking tray.
- In your mixer bowl with dough hook attached, add 3 1/4 cup flour, and salt.
- On your lowest setting mix in egg and melted butter.
- Then pour in your frothy yeast mixture.
- Allow to mix until dough comes together, and sides of bowl is clean. Dough will be sticky.
- Add a little more flour tablespoon at a time if needed, I used a total of 3&1/4 cup flour.
- Tip dough out on lightly floured surface, and divide into 12 pieces with well floured hands.
- Shape into 12 rolls.
- Place on baking tin, covered with damp tea towel, and allow to rest for 10 minutes.
- Bake for 8-12 minutes on center rack or until lightly golden brown.
- Remove from oven and immediately brush with melted butter.
- Remember not to use yeast that are old or close to expiration date.
- If you are using rapid rise yeast, mix it with warm milk and sugar, but allow to rest until frothy (5-10 minutes)