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This morning, I decided to make soft rolls since I have no school today and I wanted to try this recipe out. It was really simple, but sort of time consuming with the yeast and everything. So, here`s the recipe:
Soft Rolls/White Bread
Yield: 2 30-oz. loaves
~ 4 cups (or 32 oz or 900 g) bread flour (I used regular all purpose flour and it turned out fine)
~ 1/2 cup (or 4 oz or 115 g) sugar
~ 1 1/2 tbsp (or 3/4 oz or 20 g) salt
~ 3 tbsp (or 1 1/2 oz or 40 g) milk powder/nonfat dried milk (I didn`t use this)
~ 2 1/2 cups (or 20 oz or 560 g) water
~ 3 tbsp (or 1 1/2 oz or 40 g) active dry yeast
~ 2 tbsp (or 1 oz or 30 g) shortening or butter, melted
1. Combine dry ingredients in the mixer bowl
2. Dissolve the yeast in the water and mix into the dry ingredients along with the shortening.
3. Mix at medium speed for 12 minutes.
4. Place dough in a lightly oiled bowl and loosely cover. Allow the dough to ferment in a warm place approximately 1 hour, until it has doubled in size.
5. Punch the dough and scale according to use. Shape into rolls or loaves.
6. Proof dough in a warm place until dough has doubled in size.
7. Bake at 400°F (204°C). Bake rolls for 12-15 minutes, loaves for 45 minutes.
Copyright by Goodheart-Willcox Co., Inc.
I hope this recipe works out for you. During the shaping stage, I divided the dough into equal pieces and rolled it out into a long, snake-like shape. Then, I braided it (using the three-strand, four-strand, and five-strand methods). I also added some shredded cheddar cheese for a little bit of a cheese taste and garnish.
*picture is mine. recipe was given to me by my culinary teacher at school.