Fluffy Roll Bread
January 5, 2020
The other day I wasn’t really in the mood for rolls but there’s a great dinner roll recipe the entire family loves. Light, fluffy, perfect for just about anything and it’s easy to make. The idea came to me on a whim to just make the rolls but not cut them into roll portions, simply cut it in half to make two loaves. It was a 50/50 shot, as I just wasn’t sure how it would turn out.
Everything seemed to be going fine, it rose well in the pans, but once put into the oven it dropped just a tad and got brown too fast. A little foil over the top until it was done finished it off.
We let it cool and holy bread loaves it was awesome! Fluffy just like the rolls and so tasty. This isn’t bread for sandwich making and not a good idea for the toaster either as it kinda falls apart fast. Unless toasted medium-dark in the toaster it could fall apart as you are taking it out so I really do not recommend toasting- and again this is not the best sandwich bread, it will just fall apart into fluffy goodness. This IS perfect bread for soups, and enjoying with honey or some butter fresh from the oven.
While this is not a new recipe I will re-post the recipe for it in bread style, the rolls can be found just over here.
- 1 cup warm water
- 1/3 cup olive oil
- 2 TBS Rapid Rise Yeast
- 1/4 cup sugar
- 1/2 tsp salt
- 1 egg
- 3 1/2 cups bread flour ( you can use all purpose but I find it best to mix 50/50)
- In a large measuring cup combine the water, oil yeast and sugar. Set aside to let proof , this should be about 10 minutes until the yeast looks puffy.
- In a large mixing bowl combine half the flour , the salt, the egg and begin to mix together. Slowly add in the yeast mixture and add in remaining flour until you have a smooth dough. ** If you dough is too dry simply add a little more warm water , but do this slowly and only by tablespoons until dough forms. The same with Flour if dough is too sticky, add a bit more flour until it's gathered together without being sticky when touching.
- Doesn't take long at all. Take the dough and onto a lightly floured surface to give a knead or two then form it into a nice log ( about 18 inches to 19 inches long) You will now cut it into 2. Slightly form each of the two sections to go into a greased bread pan. Cover with towel and let rest until double ( 20-30 minutes sometimes it rises fast, others it needs extra time) Once doubled bake at 375 for 35 minutes or until golden brown and toothpick inserted in the center come out clean. Remove from oven and brush tops with butter if wanted.
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