I love fresh-baked bread, but I’ll be honest. I’m kinda lazy about it. First, I usually just never plan enough time to make it. Second, I’m just not a fan of kneading, punching, waiting……I’ll admit it. I’m just kind of an impatient person. That’s why I love all of the new bread-making techniques that have been showing up to create awesome bread in just a little time.
Well, my husband made some delicious smoked chicken recently (sooo good, btw). So, being short on time but wanting something tasty to serve with the meat, I took a normal quick-rise loaf recipe that I use and changed it up a little. I was pretty pleased with the results and these rolls made for great little sliders!
Quick-Rise Rustic Dinner Rolls
Ingredients
- 2 ¼ cups bread flour
- 2 tablespoons sugar
- ¼ teaspoon salt
- 1 tablespoon instant yeast
- 2 teaspoons liquid lecithin approximate – do not measure
- 1 cup hot water
- Canola oil
Instructions
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Mix together all dry ingredients.
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Add water (hot to the touch, but not boiling), then drizzle in liquid lecithin, moving it about so it does not all settle in one spot (add an approximate amount – do not measure or you will have a mess on your hands!). With a spoon, mix together.
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Oil hands with canola oil. Knead dough to incorporate last of the flour. Add more oil to hands if needed as dough will be very sticky. Knead for about two minutes.
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Separate dough in half, and then each in half again to make four equal sections. Take each section in oiled hand and pinch into three balls.
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Dip top of each ball in cornmeal and place on an oiled baking sheet.
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Cover with a linen towel and place over oven to rise as oven preheats (approximately 25 minutes).
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Preheat oven to 350 F.
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Place rolls in oven and bake for 20-25 minutes, or until tops are nicely browned.
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I'm Christina and I'm a self-proclaimed foodie and chocoholic! I am a real estate broker by trade. I have a wonderful husband, 3 girls 4 and under (crazy!!!) and a hyper dog. Want to know my quirks? Go here for a little Q&A.
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Why lecitin in rolls?” Can they be made without it?
Lecithin serves a couple of purposes in breads – 1) to make sure the ingredients don’t separate (this would be more important in breads with a higher fat content or with eggs), or 2) as a preservative, to help hold the moisture in longer to prevent it from going stale so quickly. In this case, it’s more for the second reason that it’s there. I haven’t made this particular recipe without, but I’ve made plenty of bread without, so I think it would be fine! Give it a try and let me know how it turns out.