The most amazing rolls you have ever tasted can be sourced right here, right now. Thanks to my friend Megan (who also cooks at Kleenmaid) I have the secret recipe, which of course is now no secret...and even if you have never tried making bread before, this 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, Sticky Toffee Pecan Rolls (recipe to follow in a later post!) 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 Megan!
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- 1/4 Cup warm water
- 4 tsp yeast granules
- 4 Cup warm water
- 3/4 Cup powdered milk
- 1 Cup sugar
- 1 Cup oil
- 7 Cup plain four
- 2 Cup plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Step 1 Combine warm water and yeast in a small bowl, place somewhere warm and wait for the yeast to activate.
While the yeast is activating, combine all ingredients from step 2 in a large mixing bowl. Mix together until smooth. Add yeast mixture to the large bowl and I cup of plain flour. Beat together until stretchy. Leave to rise until the mixture is double in size.
Step 3 Poke down the dough then add ingredients from step 3. Combine until a soft dough is formed (you may need to add more flour). Once the dough is ready turn onto a floured bench and kneed the dough, the dough is now ready to use. Store unused dough in the refrigerator for up to 7 days. (Wrap tightly in plastic to prevent it taking over your fridge.)
When baking rolls – shape rolls, buns, as desired leave on baking trays to rise then bake in 180 – 200 degrees oven for about 15 – 20 min.