Some recipes must be tried, tested and perfected over time. Making perfect bread that is soft, airy light and that would feel and look like store bought bread minus all the unnatural, unhealthy long list of ingredients was my goal for sometime now. Given that baking with yeast can be tricky, kneading the dough to perfection is also vital to achieve the right results. I had tried many recipes and found that the bread tasted good and right just when it came out of the oven but, once it cooled down, it went back to being dry and crumbly.
When I decided to follow this recipe, I knew the results would just be perfect as the rest of Laura's recipes. I am now calling off my search for any better recipes and shall in sha Allah follow it over and over again:)
All purpose flour-4 cups. (Unbleachedand organic)
Active Dry Yeast-1 sachet(1/4oz)
Butter-3 tbs, plus some for brushing the rolls
1.Warm the milk and butter in a pan until the butter has melted and the milk feels warm to the touch.
2. Sprinkle the yeast on the milk mixture and set aside for five minutes until it becomes bubbly.
3. Give it a stir and pour it into the bowl of the standing mixer and to it add rest of the ingredients and run the mixer with the dough attachment on a low speed initially on a low speed for two minutes and then crank up the speed to a medium and run it for 5-7 minutes until the dough comes together.
4. Turn the mixer off and get the dough out of the bowl and form a ballout of it and place it in a greased bow and also brush the top with a litttle bit of olive oil and cover the bowl with a kitchen towel and place it in a warm place to rise until it has doubled in volume.
5. Grease a baking pan and line it with a parchment paper.
6. Once the dough has rise, punch it down a little and make dough balls of desired size and place them into the prepared pan and cover again with a kitchen towel and set them aside to rise to a doubled size.
7. Preheat the oven to a 375 degrees and once the dinner rolls have risen, olace the pan inside the oven and bake for 10-12 minutes or until the tops have turned golden brown.
8. Once there, remove them from the oven and brush them with butter and and serve.
Notes: If you do not have a standing mixer, you will have to knead the dough before the first rise for at least 8-10 minutes until the dough becomes extremely soft and supple.