A little over a year ago my family went through a period where money was VERY tight. During that time I started making all of our bread at home to save some money on the grocery bill. Bread is a huge staple for us so I went through dozens of recipes trying to find something that was a good substitute for store bought. The two recipes I have come to love are these Fast and Easy Rolls and a simple and CHEAP French bread. These are our staples and I usually make two of the rolls and two of the French bread batches every other day. If you are in a pinch for time and can't wait for dough to rise the rolls can be used as hamburger buns, rolls, or pizza pockets all in less than 40 minutes from start to out of the oven.
4 tbsp. Active Dry Yeast
1/2 cup white sugar
2/3 vegetable oil
2 cups hot water
1 tsp. salt
6 cups all-purpose flour
The first step to any good yeast bread is hot water. Add the 4 tbsp. yeast to the 2 cups of hot water and let it sit until the yeast is frothy like pictured in the measuring cups above. This process allows the yeast to get active and keeps you from having to knead the dough as much later.
While waiting pre-heat the oven to 400 F.
1/2 cup white sugar
2/3 vegetable oil
2 cups hot water
1 tsp. salt
6 cups all-purpose flour
The first step to any good yeast bread is hot water. Add the 4 tbsp. yeast to the 2 cups of hot water and let it sit until the yeast is frothy like pictured in the measuring cups above. This process allows the yeast to get active and keeps you from having to knead the dough as much later.
While waiting pre-heat the oven to 400 F.
Step two is to add the yeast water, sugar, oil, and salt to a mixer. You do not need to have a dough hook for this but if you do go ahead and use it. This can also be done by hand if you would prefer. Combine the ingredients and then add 3 of the cups of flour and mix until the dough starts to look elastic. Around 2 or 3 minutes.
Add one more cup of flour and mix until loosely combined. Dough will still be sticky and inconsistent.
Add one more cup of flour and mix until loosely combined. Dough will still be sticky and inconsistent.
Put the remaining cup of flour on a clean surface (counter top) and spread some of it out like pictured at the side. Scrape contents of the mixer bowl out onto the center of the pile and use your hands to mix in the remaining flour kneading the dough several times to make sure it is well mixed.
Do not worry if there is flour left over on the counter after the dough is mixed. The amount of flour used will vary from batch to batch based on variables like temperature, humidity, ect...
Do not worry if there is flour left over on the counter after the dough is mixed. The amount of flour used will vary from batch to batch based on variables like temperature, humidity, ect...
Cover a baking sheet with non-stick cooking spray and pinch off two inch balls of dough rolling them into a round shape. Place on the cookie sheet leaving a space in between each to allow for rising in the oven.
Place the filled baking sheet in the pre-heated oven and bake until tops are slightly brown.
Remove from oven and let cool.
Remove from oven and let cool.
No comments:
Post a Comment