Let me start by asking all my friends, how are you? As of for me I was getting grilled and baked in the extreme heat with temperature hitting 47C. Cooking and eating is an unavoidable affair but it’s quite torturous these days. The kitchen steams and blows me away.LOL.
I had been wanting to bake a bread but my regular readers would know my yeast fear (I call it the yeast ghost) so have been conveniently avoiding or rather postponing it. My brother’s gift to me (A Peter Reinhart book) also could not push or persuade me to attempt one. Though I did attempt a pretzel during my initial days of blogging and it turned good but I still could not overcome my yeast fear. I guess the heat has hit me really hard that’s why I tried to overcome my fear and attempted these rolls which I had bookmarked from Katy’s blog who herself had tried it from melskitchencafe.
Last few days there has been some respite with the temperature dropping by a few degrees because of the cloud cover and cool morning breeze surely left me motivated because I started the entire procedure around the afternoon, yup I am a little weirdo.
I had all the ingredients that I required , the only worry was the yeast, whether it was still active? I had bought it a long time back and was hidden behind my stocks, without taking any chances I first proofed the yeast and the minute I saw the froth coming up I was all set to make the rolls. I did not play around with the ingredients and strictly followed the measurements and instructions, was in no mood to fool myself, so really played safe.
At the end of the baking I was surely happy that I tried these as I just enjoyed making them as I did not find them that tricky. They had the perfect bite and were soft to eat. It is one recipe which has surely motivated me enough to work more with the yeast, I guess, should keep trying such simple recipes to win over the yeast ghost.Ingredients
3 cups APF
1/2 cup instant potato flakes
1-1/4 cups warm water
1 tbsp sugar
2 tbsp EVOO
2-1/4 tsp instant yeast
1-1/4 tsp salt
some extra APF
1 egg or some milk
Combine well the APF, potato flakes and salt in a bowl.
Warm the water and add the sugar and EVOO (Extra Virgin Olive Oil) to it. Add the yeast and using a whisk mix it thoroughly.
Add the water to the flour mix gradually and knead. If the dough feels sticky add in a little flour (I needed to add more) and knead for about 5-6 minutes. The final dough should be smooth, non sticky and should easily come off from the sides of the bowl.
Grease the dough and cover it with a cling film and leave it to rise for 1-1/2 hours or till it doubles in volume.
Punch the dough and divide it into 12 equal parts and shape them into balls.
Put the balls on a baking sheet and leave them for an hour to rise again.
Apply an egg wash or milk wash and bake them at 200 C for 15 mins or till golden in colour.