Whoever invented rapid rise dough is a genius. I love baking bread, but I don't like the multiple steps and the long rising-time it involves. Do you agree? Yeah, I thought so.
So I've been trying out a few rapid-rise bread recipes and have loved every one of them so far.These garlic rolls take 30 minutes to make from start to finish (or start to stomach, as I like to put it) and they're fluffy and incredibly soft. I made these for lunch and as soon as they came out of the oven, I cut my roll lengthways in half and put sliced cheese and ham inside it. I'm sorry I don't have a picture... I was going to photograph it for you all to see, but yeah. I don't know how it disappeared so fast. #sorrynotsorry
Not a fan having garlic and butter as your topping? Not to worry: cinnamon, icing sugar and milk makes an excellent glaze to turn these into sweet buns. Or you could even just have them plain. Either way, give these a go and see just how easy these are to do - and how soft and fluffy they are!
1/4 cup butter
1 cup milk
2 tbsp instant yeast
1 tbsp honey
1/2 tsp salt
1 large egg
3 – 3 ½ cups all-purpose flour
2 T. butter
2 cloves garlic, minced
1/2 tsp Italian seasoning
1/4 tsp garlic powder
3-4 tbsp grated Parmesan cheese
Preheat oven to 200C. Line a baking tray with baking paper and set aside.
Melt butter then stir in the milk. Heat until almost boiling.
Meanwhile, add yeast and honey in a bowl
When milk mixture is at temperature, add to yeast and honey; stir to combine. Add salt and egg, and stir until combined. Stir in 2 ½ cups of flour. Add remaining flour until dough clings to paddle and cleans the sides of the bowl.
Knead by hand for about 5 minutes.
With lightly floured hands, shape dough into 12 knots, and place dough on prepared baking sheet.
Cover, and let dough rest for 10 minutes.
Bake for about 9-12 minutes, or until lightly golden brown.
While the knots are baking, prepare the garlic butter. In a small bowl, stir together ingredients for garlic butter. After removing the rolls from the oven, brush with garlic butter.
Recipe adapted from here.