Since being on my quest for making bread, I forgot about a recipe I found quite a while back on Sprinkles of Parsley for Easy Buttery Dinner Rolls. On re-reading the recipe, there are instructions to use a mixer using the paddle attachment and then the dough hook – neither of which I have here on the island so took at chance and made these by hand and they turned out just fine – better than just fine actually, they were delicious. I also halved the recipe and was unsure if the 1 packet of yeast asked for was a 10g packet so I took a chance on that too, which must have been correct. Halving the recipe meant that I could place the rolls far apart enough on the baking tray that they did not touch each other, producing perfect rolls.
Easy Buttery Dinner Rolls
These measurements are for the full recipe
2 cups very warm water
10g packet yeast
¼ cup honey
1 teaspoon salt
1 teaspoon baking powder
4½ – 5½ cups flour
¼ cup butter melted
- Combine the water, yeast and honey in a bowl and gently stir until the honey dissolves.
- Place the bowl in a warm spot covered with a dry towel for 15 minutes.
- After 15 minutes, the mixture should appear slightly foamy. Add the salt and baking powder and stir until incorporated.
- Gradually add a ½ cup of flour at a time and mix until you’ve reached the right consistency (not too sticky and not too dry).
- Transfer the dough to a floured surface and knead for 5 minutes.
- Preheat the oven to 180°C.
- Shape the dough into a rectangle and cut into 4 even strips, then cut each strip of dough into 4 even pieces again and shape into balls of dough (16 balls total). Cut an x into each ball.
- Place your balls onto a prepared baking dish.
- Brush with the rolls with the melted butter and place in the oven and immediately increase the temperature to 200°C and bake for 15-20 minutes or until golden brown.
- Break apart the rolls and serve warm.