OMG, when I started cooking breakfast the other day, and noticed I was out of bread, I flipped. With food on the stove, and me in my pj's, and a house full of REALLY hungry people, I had no choice but to whip up some bread rolls, ASAP.
It wasn't hard, and I'd say within 45 minutes to 1 hour max, we had FRESH, SOFT, homemade rolls.
Here's what I did, only naturally I can't give exact measurements, because I just don't cook like that.
Sorry folks, but you've got to learn to cook with your eyes, he he.
Ok, here is the RECIPE to the best of my ability. I made a large batch so feel free to make it smaller if you prefer to do so.
ITALIAN SEASONED QUICK BREAD ROLLS
* 2 1/2 cups water
* 3/4 cup warm milk
* 3 tbls intant yeast
* 3 tbls sugar
* 3 tbls extra virgin olive oil
* 5 cups flour
* italian seasoning
1. Dissolve the yeast and sugar in hot water. I like to add a handful of four to this also, and mix well.
2. Mix all your dry ingredients really well.
3. Slowly add your yeast water and mix with your hands. (I don't have a mixer)
4. Your dough will still be quick dry so add the oil, and milk now too, and mix some more.
5. If the dough feels to wet, add a bit more flour, if it's too dry add a splash of water.
6. Continue to mix in the bowl, until it starts pulling away from the sides of the bowl, and then transfer it to your floured counter, and knead the dough well. Stretch it, and work it really well. You want to get it soft and stretchy, so you can hurry up and eat!
7. After your dough is nice and soft, you can divide it up into balls, and place on a oiled sheet pan.
8. Cover with a tea towel, and let rise for a bit. (Mine sat for maybe 15 minutes)
9. Place your rolls in the oven and bake at 425 degrees until browned on top and bottom. I'd say about 15 minutes. I didn't time it, but I'm just saying :)
10. Remove from the oven, and burn your fingertips while trying to pry one open really quickly, while you slather it with butter and then inhale it right away, leaving no evidence behind, lol.