Homemade fresh yeast rolls

Name: Homemade fresh yeast rolls
Ingredients: 300 ml lukewarm water; 1 teaspoon sugar; 25 g fresh yeast; 500 g flour; 1 teaspoon salt; 50 g margarine; 1 tablespoon oil; 30 ml milk

Pasta/Pizza - Homemade fresh yeast rolls by Lucia G. - Recipia

Homemade fresh yeast rolls with margarine bake up as ten rolls, with a soft crumb and golden crust. Serve them warm alongside soup or the main course; I tear them apart by hand while they’re still hot. Prep: 20 minutes. Cook: 15-20 minutes. Rest: 90 minutes. Total time: 125-130 minutes. Servings: 10. About 225 kcal and 5 g protein per serving.

Ingredients

300 ml lukewarm water
1 teaspoon sugar
25 g fresh yeast
500 g flour
1 teaspoon salt
50 g margarine
1 tablespoon oil
30 ml milk

Preparation

1. Put the lukewarm water in the mixer bowl, add the sugar and fresh yeast, and mix for a few seconds. 2. Gradually add the flour and mix until the dough pulls away from the sides of the bowl and gathers into a ball. Add the salt and margarine, then mix for a few more seconds. 3. Lightly oil a second bowl. Transfer the dough to it, cover with plastic wrap, and leave to rise for an hour, until doubled in size. 4. Divide the dough into two equal pieces and shape them into two baguettes. Cut each baguette into five pieces, shape them into balls, and place them on an oiled baking tray. 5. Cover the tray with plastic wrap and leave the rolls to rise for another 30 minutes, until slightly puffed. 6. Heat the oven to 180°C. Remove the plastic wrap, brush the rolls with milk, and bake for 15-20 minutes, until golden.

Notes

You can replace the margarine with 50 g butter; the flour contains gluten, and the milk and butter add dairy. I serve them alongside a clear soup while they’re still soft. Once cooled, keep them in a sealed bag in the fridge for up to 3 days; warming them a little softens the crust. It’s easy to rush the second rise, but give them the full 30 minutes so the pieces puff up before they go in the oven. Choose fresh yeast that crumbles easily and has no sour smell, and crumble it well into the lukewarm water. Sometimes the bottoms brown faster than the tops; move the tray to a higher rack near the end.