The smell of fresh bread baking in the oven is such a comforting one. Like a mother’s embrace, you just know all will be well. Bread has been the staple of human survival for tens of thousands of years. Wars have been started over bread ( or grains for making bread to be more precise), but bread has also brought many people together. “To break bread”, a saying as old as times. I remember growing up in a communist country we would have to wait for hours in line to buy bread. It was so hot and fresh we would eat half a loaf by the time we got home ( didn’t go well over with my mom.) This recipe is quick and simple to make, takes about 30 minutes. If you have any leftovers turn them into breakfast next day by spreading on some butter and jam. No wars involved here.
Quick Dinner Rolls (makes 16 rolls)
- 1 cup very warm water
- 1/3 cup vegetable oil
- 1/4 cup granulated sugar
- 2 tbsp yeast
- 1 tsp salt
- 1 egg, beaten
- 4 cups all-purpose flour
Mix water, oil, sugar and yeast in a large bowl and let sit about 10 mins until slightly foamy. Add salt and the beaten egg and mix well. Add the flour, one cup at a time mixing with wooden spoon until soft dough forms. Dump the dough on a floured surface and knead 5 minutes until dough smooth and elastic (when you poke it with your finger it springs back.) Cut the dough in 4 equal parts and each part in 4 strips.
Roll each strip into a ball and place into a buttered cast iron pan, or regular pan if you don’t have cast iron.
Cover pan with a tea towel and let rise 10 minutes. To help the dough rise, I preheat my oven to 175F, or lowest setting you can preheat yours at for 2 minutes then turn off oven. I then place the pan in the warm oven to facilitate with the rising. If you have more time you can let dough rise an additional 10 minutes. After 10 mins(or more) gently brush the tops of the rolls with a beaten egg. Preheat your oven to 425F now.
Place rolls back in the oven and bake 10 mins if you are using cast iron pan, or approx. 15-20minutes if using a pan other than cast iron. Cast iron heats quickly, and holds heat for very long time, that is why the cooking time is quicker. Enjoy!
What kind of yeast do you use?
Dry active Chris
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I’ve never met anyone else who does bread like this! Kindred souls. -Laurel