Thanks for Katherine Shadwick for sharing this recipe that doesn’t require kneading or bread machine.
Ingredients (makes 10-12 rolls)
- 500 grams of plain white flour (not self-raising). If you want brown rolls, or multiseed, do 50/50, which is: 250 grams white flour and 250 grams of whatever other flour you have, for example brown, spelt, etc. You can also add linseed, sunflower seed, pumpkin seed, anything you have available.
- 1 teaspoon of dry yeast (IF you need to activate the yeast – it will say on the packet: sprinkle 1 teaspoon of dry yeast into a separate bowl, add 200 ml of lukewarm water + 1 teaspoon of sugar – mix with a spoon and let it stand for 15 mins. It will form a froth and then you know it’s ready to be used). If you have fresh yeast: use 25 grams and just sprinkle into the flour.
- Half a teaspoon of salt.
- 3 tablespoons of oil (for example vegetable oil, sunflower oil, whatever you have).
1. 500 grams of plain flour into a bowl, add 3 tablespoons of oil, a pinch or 2 of salt.
2. IF YOU HAD TO ACTIVATE YOUR YEAST: pour the mixture into a bowl. Combine all ingredients with your hands and form a ball.
3. IF YOU HAVE INSTANT YEAST THAT DOES NOT NEED ACTIVATING: sprinkle a teaspoon of dried yeast into the flour, add 200 ml of water, 1 teaspoon of sugar and combine your ingredients (using your hands) and form a ball.
YOU DON’T NEED TO KNEAD THIS DOUGH – JUST FORM A NICE BIG BALL, that is: combine all ingredients together.
4. If the dough is too sticky, sprinkle in some flour. If it’s too dry, carefully add a little splash of water and combine into a ball.
5.If you have baking paper – line your tray with it. If not, pour half a teaspoon of oil and spread around the tin.
6. Form small balls and place them in your tin. Wait 10 -15 minutes. They will now raise.
7. Pre-heat your oven to about 170 degrees (I do mine on 165 fan). Put the tray in into the pre-heated oven and bake for 12 minutes, or until they turn a little brown.