These rolls are so soft, airy and delicious. Easy to eat as a snack, take on your layover (for my flight attendant friends) or make a sandwich with absolutely anything in it. Kids love these too with nothing on them!
I made these rolls during our Jewish holidays this year, they are suitable for the new year as they resemble the sweet challah that is customary to serve during this time.
They are fairly easy to make, my 11 year old granddaughter helped roll out the dough for these rolls with ease.
Once you taste these you will not buy any from the supermarket again. So here's the way to do it!
500 grams bread flour or all purpose flour. Measuring your flour by weight (500 grams instead of 4 cups) will provide much more accurate results in cooking. Please note that converting 500 grams of flour to cups can vary slightly by room temperature, quality of flour etc. But by using 500 grams of flour instead of 4 cups, you can't go wrong.
1tabelspoon instant yeast
½ tablespoon salt
¼ cup sugar
¼ cup olive or canola oil
1 cup of water
1 beaten egg with 1 tablespoon water and pinch of salt for coating (egg wash)
Sieve flour into the mixer bowl with a dough hook, add yeast, salt and sugar and mix for a few seconds on low speed. Add oil and egg and mix on low, gradually adding the water on slow-medium speed for about 8 minutes or until your dough separates from the sides of the bowl and is still very slightly sticky. Some mixers can take 10 minutes to achieve this.
Spray a bowl with a little oil, take dough out of mixer and place in oiled bowl, spray top of dough with a little bit an cover with saran wrap. Let stand for 1.30 - 2 hours or until the dough doubles in size.
Take dough out of bowl and cut to 2 equal parts with a dough cutter. Cut each part into 7 portions. Your total portions will be 14 equal in size. If you want larger rolls divide into less portions.
Shape each portion into a ball and set them aside. Cover loosely with saran wrap and let stand for about 10 minutes..
Spread a little flour on your workspace take one of the balls of dough, (I start with the first ball I rolled) roll it out fairly thin and flat into an oval shape. Do this with all your dough balls. The next step is to roll each flat oval into a long roll. See photo below.
The rolled out dough should look like the photo above.
Line a baking sheet pan with parchment paper and place your rolls about 2 cm apart. Spray the tops of the rolls with a little oil and cover with a dish towel. Let stand for about 30 minutes or until they have almost doubled in size. If not exactly double the size it is fine. It is ok to have them placed close together as they will expand and attach to each other during baking, you will pull them apart when baked. They remain nice and moist that way.
Heat oven to 350 degrees.
With a pastry brush apply the egg wash all around to cover every part of the roll well. Put rolls in oven to bake for about 20-25 minutes or until the rolls are nice and golden brown.
Immediately after taking out the baking sheet from the oven cover the rolls with a dish towel for at least 15 minutes or longer. This keeps them soft on the outside.
Enjoy these delicious rolls like the ones you get at a great bakery. Only better!
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