Foolproof lukewarm water, boil some water. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio will be the perfect temperature for the yeast.
To can create a warm spot for your bread to rise: Turn your oven on; then turn it off after 1 minute.
Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt.
Ingredients
4 cups (512 g) flour
2 teaspoons salt
2 teaspoons sugar
2 teaspoons instant yeast
1-2 tablespoons minced fresh herbs (like rosemary, sage, and thyme)
2 cups lukewarm water,
2 tablespoons soft butter
INSTRUCTIONS
Preheat the oven to 425ºF.
1. In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh herb leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise for 1.5 to 2 hours.
2. Generously butter a 12-cup muffin pan while rolls are raising.
3. Using two forks, punch down your dough, by pulling it from the sides and to the center. You want to loosen the dough entirely from the sides of the bowl. Take your two forks and divide the dough roughly into 6 portions. Then, using the two forks, scoop up half of each of these portions and plop each into a buttered muffin cup. Repeat with remaining dough. This won’t be pretty, but it doesn’t matter. Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.
OR divide up into 12 rolls whoever you want!
4. Bake for 15 minutes. Reduce the heat to 375º and bake for 10 to 15 minutes longer. Remove from the oven and turn the rolls onto a cooling rack. If you wish to butter the tops of the rolls, do so in the muffin tin or on the cooling rack. A sprinkling of sea salt over top is a nice touch.
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