5 Minuet Bread Rolls

Serves 1
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Directions

  1. 1Get a mixing bowl and add the bread flower.
  2. 2Get a mixing bowl and add the bread flower.
  3. 3Get a mixing bowl and add the bread flower.
  4. 4Whisk flour to remove any excess lumps.
  5. 5Whisk flour to remove any excess lumps.
  6. 6Whisk flour to remove any excess lumps.
  7. 7Add instant or fast action yeast and cooking salt.
  8. 8Add instant or fast action yeast and cooking salt.
  9. 9Add instant or fast action yeast and cooking salt.
  10. 10Whisk the dry ingredients together.
  11. 11Whisk the dry ingredients together.
  12. 12Whisk the dry ingredients together.
  13. 13Add the warm water to the bowl.
  14. 14Add the warm water to the bowl.
  15. 15Add the warm water to the bowl.
  16. 16Mix the water and dry ingredients together with a spoon handle until the dough is a sticky consistency.
  17. 17Mix the water and dry ingredients together with a spoon handle until the dough is a sticky consistency.
  18. 18Mix the water and dry ingredients together with a spoon handle until the dough is a sticky consistency.
  19. 19Cover the bowl with a tea towel and let proof.
  20. 20Cover the bowl with a tea towel and let proof.
  21. 21Cover the bowl with a tea towel and let proof.
  22. 22Preheat the fan oven to 230 degrees Celsius or 450 degrees Fahrenheit.
  23. 23Preheat the fan oven to 230 degrees Celsius or 450 degrees Fahrenheit.
  24. 24Preheat the fan oven to 230 degrees Celsius or 450 degrees Fahrenheit.
  25. 25Flour the working surface.
  26. 26Flour the working surface.
  27. 27Flour the working surface.
  28. 28Remove dough from the side of the bowl and plop it onto the floured surface, giving the dough a rough shape.
  29. 29Remove dough from the side of the bowl and plop it onto the floured surface, giving the dough a rough shape.
  30. 30Remove dough from the side of the bowl and plop it onto the floured surface, giving the dough a rough shape.
  31. 31Use a dough cutter to cut out six even sections.
  32. 32Use a dough cutter to cut out six even sections.
  33. 33Use a dough cutter to cut out six even sections.
  34. 34Grab baking paper and start shaping the rolls by pulling the sides of the dough to the back and pinching the dough as you go.
  35. 35Grab baking paper and start shaping the rolls by pulling the sides of the dough to the back and pinching the dough as you go.
  36. 36Grab baking paper and start shaping the rolls by pulling the sides of the dough to the back and pinching the dough as you go.
  37. 37Place the first roll into the center of the baking paper and the others around the centerpiece.
  38. 38Place the first roll into the center of the baking paper and the others around the centerpiece.
  39. 39Place the first roll into the center of the baking paper and the others around the centerpiece.
  40. 40Place a towel over your rolls and let proof.
  41. 41Place a towel over your rolls and let proof.
  42. 42Place a towel over your rolls and let proof.
  43. 43Grab an oven-proof pot with a lid and place it into the preheated oven.
  44. 44Grab an oven-proof pot with a lid and place it into the preheated oven.
  45. 45Grab an oven-proof pot with a lid and place it into the preheated oven.
  46. 46Remove the pot from the oven and carefully transfer your dough into the pot, holding the edges of the baking paper.
  47. 47Remove the pot from the oven and carefully transfer your dough into the pot, holding the edges of the baking paper.
  48. 48Remove the pot from the oven and carefully transfer your dough into the pot, holding the edges of the baking paper.
  49. 49Place the lid back on and pop it into the oven to bake.
  50. 50Place the lid back on and pop it into the oven to bake.
  51. 51Place the lid back on and pop it into the oven to bake.
  52. 52Bake with the lid on.
  53. 53Bake with the lid on.
  54. 54Bake with the lid on.
  55. 55Remove the lid and bake until golden brown.
  56. 56Remove the lid and bake until golden brown.
  57. 57Remove the lid and bake until golden brown.
  58. 58Let it cool.
  59. 59Let it cool.
  60. 60Let it cool.
  61. 61Start cutting into your freshly baked rolls and tucking in.
  62. 62Start cutting into your freshly baked rolls and tucking in.
  63. 63Start cutting into your freshly baked rolls and tucking in.

Ingredients

  • 440 grams bread flour
  • 440 grams bread flour
  • 440 grams bread flour
  • 1 tablespoon instant or fast action yeast
  • 1 tablespoon instant or fast action yeast
  • 1 tablespoon instant or fast action yeast
  • 1 teaspoon cooking salt
  • 1 teaspoon cooking salt
  • 1 teaspoon cooking salt
  • 330 milliliters very warm water
  • 330 milliliters very warm water
  • 330 milliliters very warm water

Equipment

mixing bowlwhiskmeasuring jugspoontea towelovendough cutterbaking paperoven proof pot with lid

Tips

  • Absolutely no kneading is required