Quicker Tear-And-Share Dinner Rolls

How The Quicker Method Works

If you are new to this quicker yeast recipes, let me tell you that there is no compromise in size, rise, texture or taste.  The activation of the yeast is simply speeded up.  You spend a little more time at the beginning of preparing the dough, compared to conventional methods.  However, the rising time is significantly reduced.  Some recipes I have managed to reduce by 1/3 – 1/2 of the normal time. You are simply providing ideal conditions or environment if you like, for the yeast to do it’s job effectively.

Ideal If New To Yeast Dough

This recipe is perfect if you have never worked with yeast before, or had problems doing so. As it is part of my savoury lessons series for beginners, the recipe is thoroughly detailed as is my style of writing. Nothing left to the imagination and lots of photos to guide you onto the right track.

More Resources

You might also want to read my article for beginners to bread making – go to Quick Guide To Working With Yeast article.

Steps In The Quicker Method

The initial mixing process consists of mixing in the flour in three batches, referred to in my recipe as F1, F2 & F3. Please stick to this as it contributes to the success of the recipe.

This recipe uses all white plain/all purpose flour. You can of course use strong/bread flour but it is not essential.

Using Wholemeal/Wholewheat Flour

In my other quicker recipes you will also find some with wholewheat flour. If you want to use whole-wheat in this recipe, use it in place of F1 flour and increase the water content by 11%. Additionally, let the dough sit for 2 minutes after the mixing in of F1 flour, so that the flour can absorb the water.

More quicker yeast recipes will be added here. But in the mean time, here’s 90 Minute Soft Breadsticks.

Sharing & Saving The Recipe

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DOWNLOAD the recipe onto your phone or computer for later use or printing.  Click the ‘download’ button below.

INGREDIENTS

• 125g  Plain/A.P. Flour (1c, 4.5oz) – [F1]
• 63g  Plain/A.P. Flour (1/2c, 2.25oz) – [F2]
• 94-125g  Plain/A.P. Flour (3/4 – 1c, 3.25-4.5oz) – [F3]
• 1 tsp  Salt
• 7g  Fast Acting/Instant/Active yeast (2 1/4 tsp)*
• 1 tsp  Onion or Garlic Powder (optional)
• 1 tbsp  Sugar
• 2 tsp  Olive Oil or E.V.O.O.
• 1  Egg White
• 180ml  Water (3/4c or 6 fl oz)
• * (heated to 49-54c/120-129f) * *see below

• Topping:
• Egg wash –  1  Egg yolk + 2 tsp milk
• Seeds of choice – I used sesame, sunflower, pumpkin & Nigella seeds (optional)
• OVEN:    400f/200c/180c fan oven/Gas mark 6

EQUIPMENT

Scales or measuring cups
Measuring Spoons
Small Measuring jug
Stand Mixer (Or large bowl and spoon)
Small – medium microwave safe bowl if using.
Food thermometer (optional)
2 small bowls to separate the egg
Pastry brush (or small artist/paint Brush)
Large spoon
1 Cake or Oven dish, round, square or rectangular. ( I have used a rectangular ceramic dish 23 x 13.5cm (9×5 inches) at the base in some of the pics, and a round 23cm/9″ cake tin in the video.  Something that will fit all 8 rolls of dough with  a little space.)
Lining paste or something like baking spray to line the tin (see link below).
Timer or Phone timer
Cooling rack 

INSTRUCTIONS

1. Weigh or measure out the flours labelled [F1], [F2] & [F3].  I like to add [F1] to the stand mixer bowl as it will be used first.

2. Next add in the salt to [F1] flour, and mix to distribute well.  Never let the yeast and salt come into direct contact as it retards the power of the yeast.  This method ensures that the salt is coated by flour.  See Photo 2 collage below.

3. Now add in the yeast and sugar and mix well. Add in the garlic or onion powder now too if using.

4. Now time to warm the water.  You can either heat the water in the microwave for 30-45 seconds until the water is above lukewarm.  Or take water from a warm kettle and check the temperature with a thermometer.  You want it to be between 49-54c/120-129f.  Never use hot or very warm water as it can kill the yeast.  It will be just above tepid.  Once you feel the temperature by hand, you will know for next time and not need a thermometer.

8. Finally add in half of the flour from [F3] bowl and let the machine mix through (scrape down any flour from the sides if need be).  Gradually add in more of the flour until you have a dough that is just a little sticky to touch.  Let it mix for 1 more minute.  It will be coming together and sticking to the paddle like in Photo 4. You might not need all the flour or need more.  This is because different flour, different places and ways it’s milled determine how much liquid it will absorb.  

9. Switch from the paddle attachment to the kneading hook, scraping down the dough, off the paddle. Using a palette or spatula for this is ideal.   Now knead on medium speed for 4 minutes.  Again, time this.  Then turn the dough over and knead again for another 4 minutes.  If the dough is too sicky to handle, oil your hands a little first.  Alternatively knead by hand on an oiled worktop/worksurface for about 10 minutes. I like to knead like this, to ensure all the dough is well kneaded. Also refer to the video for this.

10. The dough will be smoother looking and to touch now. (*Note that bread flour and whole-wheat or whole-meal flour or blends, will not look quite as smooth as in Photo 5).  It will even be hanging and stretching onto the hook when you lift it up.  This is a visual indication that the gluten is being worked well.   See Photo 5.

11.  Form into a nice neat ball and place at the bottom of the bowl, covering with a clean tea-towel.  Again use oiled hands if too sticky.  Leave in a consistently warm, draught free place for 10 minutes.

12. Now prepare your baking dish.  You can use a 23cm (9″) round cake pan (as long as it’s at least 5cm/2 inch deep.  But on this occasion I used my Pioneer Woman casserole dish that I calculated to have the same area to take the rolls.  It measures 30.5 x 20cm (12 x 8 inches)  at the top edge, but more importantly, 23 x 13.5cm (9×5 inches) at the base. You can grease the pan with butter or as I did, use Great British Bake Off winner Nancy’s lining paste, just to make sure the rolls come out easily once baked. See Photo 6.

13. Once the 10 minutes is up, next is the shaping of the rolls.  I like to place a wide sheet of baking/parchment paper on top of a large chopping board.  Dust the paper with some flour and then with flour on my  hands, I coax the dough out of the bowl and onto the board.  Then turn it over and form into a nice smooth ball and flatten a little on top of the paper.    Using a large sharp knife, cut the circle of dough in half twice and then more cuts to end up with 8 equal ‘slices’.  This is the easiest way to get roughly the same size without weighing them. (Rub some flour along the sides of the knife blade if needed).

14.  Take one of the ‘slices’ of dough (with some flour on your hands) and form it into a nice neat and tight ball.  I like to flatten a little in my hand and then form into a rough ball.  Next I pull sections of the round dough under itself, working my way around.  It’s like pulling the edges of the ball at several points and tucking under itself.  It helps stretch the dough and ultimately make a tight ball.  Repeat around the ball of dough 5 or 6 times and then with the ball in one hand, use the opposite hand, cup the ball and go round in circles motion to form a neat ball. Note that plain or A.P. flour will produce a smoother looking ball of dough than wholemeal flour.  Repeat for all other 7 pieces of dough.    ** See video below of how to do this stage and also Photo 8.

15. Once all 8 balls of dough are formed, position them in your chosen tin/dish.  Don’t worry if there are some gaps, that is fine as they will expand on their second prove and once baking. See Photo 9.

In the video I egg washed the rolls and then dipped in bowls of the seeds to get a good coverage.  This is optional and you can just sprinkle on top as well.   Even if you don’t want seeds, you still need egg wash to get a nice colour and prevent burning. Simply mix the milk in with the left over egg yolk and have a brush ready.  

Note most recipes have you applying the egg wash after the 2nd prove (rising), but I find it can deflate the dough and is much easier to generously coat the dough before it rises. Now there will be some outer areas that don’t have the egg wash after proving and expanding, but I like to apply more egg wash part way through baking too.

16. Next, leave in the same warm place for 40 minutes for a 2nd prove. See Photo 10.

17. Before the time is up, heat up the oven to: 400f/200c/180c fan oven/Gas mark 6 

19.  Now place in the oven for 25 – 30 minutes until golden and fully cooked.  Mine were done after 26 minutes.  My oven doesn’t heat evenly so I always put the timer on and turn the tray.  So after the 10 minutes I applied more egg wash and covered with foil loosely, as the tops had a good colour already.  Then I baked for another 10 minutes, turning in between and applying more eggwash.  At this 20 minute mark, I eased the rolls out onto a baking sheet to test the bottom.  Tap the tops of the rolls and then remember that sound when doing the same on the bottoms.  You want a hollow sound.  The top will sound hollow with a sharper sound.  If the bottoms sound softer, they aren’t quite done.  So apply more egg wash on these bottoms and around the sides and bake for a few more minutes at a time, checking each time for a difference in sound and a golden colour. See Photos 11 & 12.

20.  Once ready, you can remove from the oven and  slide them, paper and all onto a cooling rack to cool down.   Cover with a clean tea-towel if you like.  Wait until a little cooler before pulling apart.

21.  Store cool rolls in a bread bin or tin, in food bags or cling film/plastic wrap and will be fine for a few days. You can freeze the balls of dough or the rolls baked, by wrapping individually but don’t use foil directly on the bread, as it can taint the food.

FACEBOOK BAKE-ALONG

This recipe and my video tutorial were used in a Great British Bake off Facebook group that I help run. We used it in a bake-along, as an introduction to bread making for beginners and even those who made bread before, really liked how the process could be speeded up. Here’s a photo of Diana’s first time bread bake in Photo 14.

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