Freshly baked bread ready in 1 hour, how do you like that?
Are you scared of making homemade bread? Maybe you’ve heard or seen videos of homemade bread that takes 2-3 hours (which is pretty normal), and even more 17 hours (bohooo!) to make a loaf of bread or a simple dinner rolls. You dread the tedious work, the kneading and the waiting and so you would rather buy bread than make it. I hear you, I’ve been there and I had the same sentiments.
But do you know that not all bread are created equal? Yes, just like cakes and pastries, bread can also vary in terms of complexity and wait time. So I say just go on the level that you are comfortable with so that you wouldn’t hate it, that way in the end you may end up liking it. Maybe, just maybe, this is the bread that would remove your fear of homemade bread.
This Rosemary Dinner Rolls is seriosuly good! I am totally obssessed with this bread that I made this almost once a week and sometimes even twice a week. I shouldn’t play favorites, but recently I am guilty of giving this bread more attention than the other bread in my blog. The taste and texture was inbelievably amazing! It has this creamy taste, the texture is soft to the point that its almost perfection to me. And then add to all that the flavor and amora of the rosemary. I also made this using Italian Herbs spices and it turned out even better, as if it is not good enough. To top all these, it’s a one hour bread! This bread totally made it possible for me to have freshly baked bread as often as I want to. On the average, you will need 2.5 hours to make a bread and I say again, that is the average time. The first rise needs 1 hour and another 1 hour for the second rise after shaping the dough, then 30 minutes for kneading and shaping it. 2.5 hours for me is not that bad, compared to artisan bread that takes 17 hours wait. Besides I normally do other task while I wait for it to rise. But this bread doesn’t need 2.5 hours, 1 hour is enough to get this soft and fluffy dinner rolls. This is a yeast bread, meaning to say there will be wait time, but don’t run away yet because the wait time is very minimal. You wouldn’t even notice it, I promise you. 1 hour bread, remember? Let’s check what going on in this bread.
Interchanging Yeast Type – YES you can
You can interchange active yeast and instant yeast in the recipe, I sometimes do this when I have the other and the recipe calls for the other. You just have to be mindful of the measurement. For dry active yeast (larger granules) you generally need to use half the quantity of fresh yeast stated in the recipe and for instant yeast you need to use 1/4 of the quantity of fresh yeast. The fresh yeast has higher measurement, followed by active yeast, then instant yeast. Let’s say the recipe calls for 30g (1 ounce) of fresh yeast, you can substitute it with 15g (.5 ounce) active dry yeast, or 7g(.25 ounce) instant yeast. Just don’t forget the when you substitute instant yeast with dry active yeast, you have to dissolve it first in warm water to activated it. Do not just mix it along with other dry ingredients.
I’ll have a separate post about yeast in bread making and that would give more details if you want to dig deeper. Let’s get started!
How I made this bread
Let me give you a quick summary on how I made this bread. I used active yeast for this bread, which needs “proofing” to activate it. It only too 5 minutes to get the yeast activated. I added it in warm water (110F) and added sugar in it. Temperature is very important in activating the yeast, make it too hot or cold and the yeast will not activate properly. After activating the yeast, I added all wet ingredients to the yeast mixture until just combined, this was followed by adding the dry ingredients in 2 batches then mixing happened for 8 minutes. We need to do it in double batch so mixing is easier. After this step, a clean bowl (no flour sticking on the bowl) is what I aimed for. Clean bowl meant that I was on the right tract for the consistency of the dough. Not too dry, but still slightly sticky. Most of the time I did not need to add additional flour and sometimes I had to. If your dough gets too sticky, add 1 tbsp of flour at a time until you get a clean bowl and the dough forms. The most that I need to add is about 3 tbsp, don’t over do it adding too much flour as it can make the bread heavy and dense. Final dough should be slightly sticky but manageable. Then 15 minutes rest and a warm place, shape, rise again for another 15 minutes then off it goes into the oven. Sounds eas, right?
What to use for baking, baking dish or cookie sheet?
You can use either but there will be difference in how it look like once baked. When you used a more contained baking dish like the glass dish in the photo, the rolls will bake side by side, all sides touching together, more like a pull-apart look. This happens because the bread expands while it bakes and since there are not enough room to expand, each piece will touch each other. On the other hand, baking it in cookie sheet and spacing each piece apart will be baked as individual piece on its own, like the finish product in my photos. So choose which one you prefer, but either way they are going to be great.
2 1/4 tsp active dry yeast
- 1/2 cup warm water (110F)
- 3 tbsp sugar , divided (1/2 tsp for yeast, remaining for flour mixture)
- 3/4 cup milk , warmed to about 80F
- 1 large egg – room temperature
- 3 tbsp flavorless oil
- 1 tsp dried rosemary or 1 tbsp chopped fresh rosemary (you can increase it for stonger flavor)
- 1/2 tsp salt
- 1 tbsp whisked egg + 1 tsp milk – for brushing rolls
- 3 1/2 cups all-purpose flour, plus 1/4 on the side as needed
For the egg wash:
- 1 egg – beaten
- 1 tsp milk – you can use powdered milk diluted in water
Activate Yeast: In the bowl of an electric stand mixer whisk together yeast with water and 1/2 tsp of the granulated sugar. Rest 5 minutes until mixture is foamy.
Add Wet Ingredients: Set mixer with paddle attachment and mix in remaining sugar (2 tbsp + 2 1/2 tsp) milk, egg, oil, rosemary and salt on low-speed.
Add Dry Ingredients: Add 2 cups of flour and mix on low-speed until combined, then switch to a hook attachment. Set mixer on low speed and slowly add in remaining 1 1/2 cups flour. Allow mixture to knead on medium-low speed until smooth and elastic, adding more flour as needed, about 8 minutes. If the dough is too sticky add 1 tbsp at a time (up to 1/4 cup as needed) until the dough starts to form, dough should be slightly sticky and not too dry. If too much flour is added rolls will be dense and heavy. A good measure of correct texture is a clean mixing bowl.
Rest 15 minutes: Remove the dough and form into a ball. Transfer into a greased bowl and cover bowl with plastic wrap and rest 15 minutes. This is how it looks like after 15 minutes. It is not expected to double in size, we just need a little air inside, so don’t panic if you see only slight increase in size.
Shape and Arrange: Lightly push the dough down with the heel of the palm of your hands and divide into 12 equal portions, shape each into a ball. Do not knead too much as it will knock out the air that was accumulated during the rest period. Pull the sides down and tuck under several times then make into a ball shape. Arrange the ball with tucked side facing down so that you have a smooth exposed surface. You can arrange it in a baking dish or a cookie sheet. If using a cookie sheet, space each piece at least 3-inches apart. The baked photos here were baked in a cookie sheet so they look like individual pieces instead of pull apart, while the raw dough below were arrange in a bakin dish. This was a separate batch just so I can show you how it looks like. Spray or grease plastic wrap then cover the dish allow to rise in a warm place about 15 minutes. Preheat oven to 375F during last 10 minutes of dough rising.
- To help the dough rise better, I put it inside the oven which I pre-heated to 110F. Once it reached the 110F, I stopped/canceled it (my oven minumum is 170F) DO NOT forget to stop it, you only want the oven to warm up for the dough to rise, you do not want to dough to be baked. Some oven has a proofing setting, mine doesn’t, so this is my trick.
Brush Top: Gently brush top of rolls evenly with egg wash by combining 1 tsp of milk and 1 beaten egg. Make a cross mark on top (optional).
Bake: Bake in preheated 375F oven until tops are golden brown, about 20 minutes. Serve warm, reheat before serving as necessary.
Makes 12 rolls
Recipe adapted from Cooking Classy with my minor modifications