This recipe has been my go-to dinner rolls recipe. It’s not only easy, it will give me soft and fluffy results each time. Last night I tried with variation of hot dog n coconut oil. The coconut oil was not overpowering and the bread was still soft the next day. As the recipe only requires 200 gm of flour, the yield is just enough for 1 to 2 days. This also ensures you have fresh bread and arm muscles. 🙂
Recipe modified from my previous post:
200 gm bread or plain flour
3 gm salt
15 gm sugar
15 gm butter
4 gm yeast
Hot dogs or any other fillings (Optional. I added this for variety.)
Coconut oil for the proofing
1. Heat the milk, butter and sugar together.
2. When the milk mixture is slightly cool to warm, add the yeast. Stir and leave it for a while.
3. Meanwhile, sift the flour and add the salt. (Sifting is optional) Whisk them together with a balloon whisk.
4. Pour milk mixture into the flour mixture. Use a spatula and mix, cut and fold them like how you do a normal cake mixture.
5. Mix until dough looks a bit glossy. If the dough is difficult to hold or knead by your hand, just use the spatula to lift the bottom up n pour little coconut oil. (About 1 to 2 tsp) Do that on all sides.
6. Cover and proof the dough in the same bowl until double it’s original size.
7. After dough has been proofed, use the spatula to remove dough from bowl and put on floured counter top.
8. Knead gently with floured hands and cut into 6 to 8 portions. Shape them into small balls. Use the dough to wrap the hot dogs. Place them on lined and slight greased baking tray.
9. Cover and proof again. About half an hour but depends on the weather condition. Just make sure the size is bigger than original.
10. Preheat oven to 180 degrees.
11. When its done proofing, bake for about 13 to 15 min. Brush with butter when taken out from oven. Let cool.