What smells like yeast, tastes like yeast and isn’t yeast? It’s a good old yeast roll..
Something about these rolls has always captured my senses.. the slight yeasty taste and the density of the inside are just incredible.
Another captivating ingredient -a household favorite here- is garlic.
The marriage of these two flavors is just perfection.. and the satisfaction of having baked your own bread only adds to the pleasure.
To start off, gather your ingredients and tools:
- 3 1/2 cups of AP flour
- 1/4 cup sugar
- 1 1/2 tsp salt
- 1/3 cup neutral vegetable oil
- 2 tbsp active dry yeast
- 1 tsp paprika (optional)
- 1 tsp garlic powder
- 1/2 tsp minced garlic
- 1 1/2 cups water at room temperature
- stand mixer with dough hook
- greased glass baking dish
Step 1: proofing the yeast:
First of all, preheat your oven.
Add together the yeast, the sugar and the water and set aside
You want to make sure this mixture does not include any salt. Remember the yeast is alive, and it loves hanging out in a nice warm and wet milieu and eat lots of sugar.. Salt on the other had will kill it.
The proofing process in fact serves one main purpose: making sure the yeast is functioning.
When set in the right milieu, these little creatures eat up the sugar and start producing CO2: the bubbles you see on the surface of the yeast mixture and later on appear as the tiny little holes inside the bread that make it fluffy and risen.
Step 2: mixing the dry ingredients with oil:
In the bowl of your stand mixed add the flour and salt and mix them well together . Now add the oil in and have it blend with the flour on low speed.
What you do want to use is the neutral vegetable oil, otherwise you get a strong flavor for example of olive oil, or a sesame or peanut oil. If you like that though, go ahead.
Step 3: Adding the yeast:
After you make sure the yeast is functioning you need to add it on top of your mixture and start the kneading process.
The yeast mixture should look like that:
Step 4: kneading
If you are doing this by hand, God bless you. I never did it so I cannot give you the exact time it will take to reach the final stage, but for those of you who will work it using the dough hook (S-hook), it takes about 10 minutes on medium to get there.
By “get there” I mean the dough should be elastic and sticky but wouldn’t stick to your hand at the same time.
A dough of such elasticity has developed the gluten within and that’s the secret to a good bread.
Half way into the kneading, add the garlic and paprika.
This is how the dough should look like: light in color, sticky and elastic.
Now take it into your hands and start forming balls out of it that are rough the size of tennis balls.
Tip: grease your own hands with a little oil to ease that process
Step 5: the rise
Once done, cover the dish with a damp piece of kitchen paper or cloth. Let it rise for 15 minutes.
Tip: if the weather is too cold, you are already preheating the oven: put this baking dish somewhere near the heating oven and it will be a good place to rise
Step 6: Bake it off:
Bake the rolls at 170 Celcius for 45 minutes. Check half way through to ensure it’s not browning too much at the bottom and not cooking through in the middle.
That’s the benefit of baking in a glass dish.
If it’s baking too fast on the outside, lower the temperature of your oven a little to 160 or even 150.
And here we go.. perfectly risen and rounded yeast rolls that are loaded with a nice garlic-y flavor.
The inside of this bread is quite dense yet light. It is also not straight off white as the addition of the paprika makes it look somewhat like it’s a brown bread, so if you prefer your bread without paprika this will work perfectly too:
Omit the paprika and make a white garlic bread
Omit the paprika and add oregano to the mixture
Omit the paprika and garlic and make plain yeast rolls
Add a tablespoon of melted butter to the mixture