Warm rolls

These pandemic times have really urged a bit of self suficiency into our life. Many a times, we have run out of bread after a grocery cycle and didn’t want to go out or start a small batch of grocery delivery. Hence the bread making at home. We have done a good rye so far, and some slider rolls (in recipe section), but this was a first. It’s wonderful as breakfast rolls, warmed in the oven and served with butter, or with just about anything you prefer!


  • 25g Fresh yeast
  • .5 qt Water
  • 1.5 tsp Salt
  • 2 tbs Oil
  • 1.2 qt High protein flour


In a pitcher, crumble the yeast in water and stir until everything is dissolved. In the bread kneader bowl put the rest of the ingredients, and turn on the kneader. Pour in the liquid and knead the dough for 15 minutes. Let it ferment for at least 45 min. Divide the dough into 16 parts and form round balls by stretching the edges and pulling them underneath. Put them on a baking sheet and let them ferment to double the size. You’ll be amazed how much they swell and rise up into perfect balls. Brush some water on top of each roll and then sprinkle some tiny bit of flour on the water part. (This creates a nice effect when the baking is done). Turn on the oven at 250C and when it’s ready, bake the rolls for 11-12 min. Eat at least one hot with lots of butter. Smacking good!

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