There’s nothing more satisfying than the first bite (or second, or third!) of freshly baked bread – I have such a weakness for it. I adore baking bread, it’s like therapy; the smell makes me feel happy and so does eating it! It reminds me so much of my childhood 🙂
These weekend rolls are so easy to make and are fantastic as hamburger or hot dog buns. Here’s how I make them:
Dissolve the yeast, warm water and honey in the bowl of a stand mixer. You’ll see the mixture become foamy and smell distinctively yeasty. If the mixture stays watery and flat, your yeast is probably expired.
Continue to add oil, salt, pepper and half of the flour. I like to add powdered white pepper, it has a lovely flavour. Mix until a soft dough starts to form. Slowly add the rest of the flour until the dough pulls away from the edges of the bowl.
Leave the dough to rise in a greased bowl covered with plastic wrap, for about 45 minutes. Once it has magically doubled in size, punch the dough down and tip onto a floured surface.
Shape the dough into 12 equal buns and place on a lined baking tray. Cover with a clean dish cloth and let it rise again until doubled. Now you are ready to pop these babies in the oven!
Bake the rolls for about 12-15 minutes until golden brown. Your house will smell amazing and you’ll feel like a domestic goddess 🙂
Brush with butter once you remove them. I’m pretty sure you won’t be able to resist these just be careful not to burn yourself when you dig in!
The Best Weekend Buns
1.5 Cups warm water
1 Tablespoon active dry yeast
1.5 Tablespoons honey
2 Tablespoons vegetable oil
4 Cups bread flour
1.5 Teaspoons salt
Pinch of pepper
- Preheat your oven to 200°C or 400°F.
- In the bowl of a stand mixer, combine the warm water, yeast and honey. Let the mixture sit for a few minutes until it becomes foamy (if nothing seems to be happening, your yeast might be expired – try a fresh sachet).
- Add the oil, salt, pepper and half of the flour. Start mixing with your dough hook attachment. Continue to add the rest of the flour until the dough pulls away from the sides of the bowl and is soft and smooth. (You might not need all the flour – it depends on the temperature and moisture in the air!).
- Knead the dough for about 5 minutes on a medium speed.
- Lightly grease a large bowl with some vegetable oil or cooking spray, turn the dough out into the bowl and cover with plastic wrap. Leave the dough to rise until it has doubled in size – about 45 minutes.
- Punch the dough down and shape into rolls (I get about a dozen from this mix).
- Place the rolls on a baking tray lined with baking paper and cover with a clean kitchen towel. Leave to rise until doubled again – about another 30 mins.
- Bake in your pre-heated oven for about 12-15 minutes. The tops should be lovely and golden. Brush with butter as soon as you remove them from the oven. Leave to cool and enjoy 🙂
I like to serve these rolls as chicken sliders with bacon and brandy onions – oooh, aaaah! The perfect weekend treat 🙂
I simply sauté some red onions in a little bit of olive oil, add some bacon and fry until crisp. Add a tablespoon of brown sugar and another of brandy. Let the mixture caramalise over low heat until sticky and delicious.
Place the bacon and onion mixture on top of a chicken breast, add a dollop of cream cheese and some fresh basil. Simply divine!
Why don’t you give this a try over the weekend? There is nothing better than homemade bread! I don’t even serve these with fries, they are so good on their own.