This recipe is a great way to begin a journey with yeast, as it is hard to go wrong. You can use the dough for sweet rolls, cinnamon rolls, dinner rolls or my personal fave, Dulce de Leche breakfast scrolls. I had family over the other night and we ate the entire batch as dinner rolls, without a crumb in sight...and they were loudly proclaimed THE best rolls ever tasted...Thanks to my friend Megan for this one! You got this!
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 450 Grams water
- 2 Teaspoons dried yeast
- 650 Grams Bakers or Strong Flour BUY
- 70 Grams powdered milk
- 100 Grams Raw Caster Sugar BUY
- 90 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1 Teaspoon Pink Salt Flakes BUY
Place 100g of the water and yeast into the Thermomix bowl. Warm 2 min/37°C/speed 2.
Add remaining ingredients, including the remaining 350g of water. Combine 6 sec/speed 6. Knead 3 min/Interval.
Wrap dough in a floured silpat mat and leave to rise until doubled.
Preheat oven to 180°C and line an oven tray with baking paper.
Shape rolls, 100g each and place on tray. Cover and rest for 30 minutes. If you wish to dust with flour, do so now, or alternatively brush with butter straight after baking for a smooth glossy finish.
Bake 18 minutes, or until fully cooked.
If you wish to par bake these, bake for only 12 minutes. Freeze once cool. To finish, cook straight from frozen in a preheated oven for a further 10 minutes. Serve hot with loads of butter.