Okay, it’s been a busy few weeks. Not going to lie, most of these posts that have been released at the end of August or at the beginning of September were made in the middle of summer, at the end of July.
I was able to catch up with my baking and do a lot of it over the summer, most often in the mornings when it wasn’t ripping hot the whole day. I wrote up the posts, took pictures, and then scheduled them for later.
It’s something I have to do because when I get busy, life is BUSY. By the time this recipe will have went public, I’ll be back in school, when in reality I typed it when I was still relaxing at the beginning of August.
Either way, to the rolls. I couldn’t believe it when I saw the recipe. Crusty outside, soft inside, really good basic bread rolls that have only FOUR ingredients, and take maybe 20 minutes hands on all together? Yes, please!
I found the original recipe here, and was extremely pleased by the results. Next time I need rolls for a gathering, I’m going to whip these up! It really couldn’t be any easier. Mix the four ingredients in a bowl, cover it up, go to sleep, then shape and bake in the morning. Seriously. These rolls are that easy. (Also, the author has some great tips on making these rolls ahead, if you need them!)
Next time I make them, I’m going to experiment with some flavour add-ins, like rosemary, sea salt, or maybe even cheese or garlic. The options are endless!
Yield: 12-16 rolls, depending on size
4 c. flour
2 tsp. kosher salt
1 tsp. active dry yeast
2 c. room temperature tap water
In a large bowl, whisk together the flour, salt, and yeast. Make a well in the center, and add in the water, incorporating everything together until a wet and sticky dough is formed. Cover with plastic wrap, and leave out at room temperature overnight, or 8-12 hours.
After the first rise, preheat oven for 425°F. Line a sheet pan with parchment paper.
Generously sprinkle your work surface with flour, then turn out the dough onto the flour. Cut into equal pieces, about 12-16 (depending on how big you want your rolls), and shape into balls, making sure rolls are coated in the flour, and pinching the edges together to seal.
If you want smooth looking rolls, place seam side down on the prepared baking sheets. If you want a more rustic texture, place rolls seam side up. Cover with plastic wrap and let rise 20-40 minutes, until almost doubled.
Transfer pans to the preheated oven. Bake for 15 minutes, then rotate pan(s) and bake for an additional 5 minutes, or until rolls are an even golden brown. Transfer rolls to a wire rack to cool completely.