I have only made yeast bread twice. The first time I was still a teenager and it was a disaster. The second time was maybe a year ago, and it just wasn’t worth the effort. I think my inexperience is the cause of my lackluster results so I figured I would try again. Again, this recipe came from Allrecipes.com. I followed it exactly. I don’t think I am cut out to be a bread maker. They were tasty, but not worth the effort. I found they tasted a bit like Bertucci’s rolls, but flatter.
Here is a picture from the Allrecipes website which enticed me to try making them (notice how round and shiny these are):
Here are my pathetic flat rolls:
I would welcome any tips on how to improve. I must be doing something wrong.
- 1½ cups warm water (110 degrees F/45 degrees C)
- 1 Tb. active dry yeast
- 2 Tb. white sugar
- 2 Tb. vegetable oil
- 1 tsp. salt
- 4 c. bread flour
- In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
- To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Bake for 18 to 20 minutes in the preheated oven, or until golden brown.