I am so excited to share this bread roll recipe with you. It’s basic, which is great for newbie’s who want to dip into baking. The first time I shared this recipe with others was at a Teacher’s Cooking Club that I co-host with another colleague at school. It was a hit! These rolls were a great addition to the the soups we were cooking that week, and the flavored butters we made really took these babies to the next level.
This recipe, like most good yeast breads, takes time. Allow yourself at least 2 hours to prepare this right! Yeast is a microorganism that makes baked goods rise. In order to start that process, you will need to bloom the yeast. Wake it up with warm water, feed it sugar, and watch it burp up carbon dioxide! Those carbon dioxide bubbles are the difference between a flat, rock of dough and a light, fluffy bread roll.
These rolls are great for family dinner or if you are hosting guests. I love the interaction of “breaking bread” and having a tear off your own roll. It helps instill a sense of sharing and togetherness at the table. Make sure to comment below and share your experiences with these rolls!
Tear and Share Dinner Rolls
- 1 Tablespoon dry, active yeast
- 3/4 cup warm water (about 115 degrees F)
- 2 Tablespoons sugar
- 2 cups all-purpose flour
- 2 Tablespoons olive oil, plus more for greasing
- 1 teaspoon salt
Add warm water, yeast, and sugar in a bowl. Gentle stir to mix and let sit for 10 mins undisturbed. Your yeast should have a tan, foam on top when it has fully bloomed. It will also emit a slight acidic, alcohol-like smell.
While yeast is blooming, mix flour and salt together in a large bowl. Create a well in the middle.
Pour the yeast bloom not the well of the flour mixture. Using a wooden spoon, gently incorporate the flour into the yeast bloom. Stir until a dough ball is formed and pulls away from the sides of the bowl. Lightly dust work surface with flour, pour dough ball out and knead for 10 mins to activate and build gluten!
Grease a clean bowl lightly, place dough ball inside, cover with towel and let sit in a warm area to proof for 1 hour. Grease an 8 inch cake pan or casserole dish and set aside. Punch dough to release all air. Knead dough until it is back to original size. Shape dough into a log and cut into 12 equal portions. Shape each portion into a smooth ball and place in the cake pan. The dough will not take up all the space in the pan at this point.
Preheat oven to 375*F. Cover with a towel and let proof again for 15-20 mins. The dough should double in size again and fill the entire pan.
Bake for 20 mins. Brush with melted butter and serve!
Try a variety of flavored butters with these rolls! Some of our favorite are homemade honey butter and garlic butter.