Alright guys, gather ’round! Today, I’m spilling the beans on my attempt at making dinner rolls from, well, allegedly Brittian. I say allegedly because, honestly, I found the recipe online and it just said “Brittian” style. Could be British, could be Brittany, who knows? Either way, let’s dive in!
First things first, I hunted down a recipe that looked easy enough for my somewhat-beginner baking skills. Got all the ingredients lined up: flour (all-purpose, because that’s what I had), yeast (instant, thank goodness), sugar, salt, milk, water, and butter (because everything’s better with butter, right?).
Mixing Time! I started by warming up the milk and water – not too hot, just lukewarm, like a baby’s bath. Then, I tossed in the sugar and yeast, gave it a little stir, and let it sit for about 5-10 minutes. This is where the magic happens, folks! You want to see that yeast get all foamy and bubbly. If it doesn’t, your yeast is probably dead, and you’re gonna have a bad time.
Next, I dumped the flour and salt into a big bowl. Made a little well in the center, and poured in the yeast mixture and some melted butter. Then, the real work began! I started mixing it all together with a wooden spoon. It got kinda sticky and messy, which is exactly what you want. Once it was roughly combined, I turned it out onto a lightly floured surface and started kneading.
Kneading… and Kneading… and More Kneading! Now, I’m not gonna lie, kneading is a workout. The recipe said to knead for about 8-10 minutes, but I think I went a little longer, maybe 12? You want the dough to be smooth and elastic. It should bounce back when you poke it. This is crucial for getting those light and fluffy rolls.
After what felt like an eternity, I formed the dough into a ball, plopped it into a lightly oiled bowl, turned it to coat, and covered it with plastic wrap. Then, I stuck it in a warm place to rise. The recipe said about an hour, or until doubled in size. My kitchen was a little chilly, so it took closer to 1.5 hours. Patience is key, my friends!
Once the dough had doubled, I punched it down (so satisfying!), and turned it out onto a lightly floured surface again. Then, I rolled it out into a rectangle and cut it into even-ish squares. I tried to make them as uniform as possible, but let’s be real, some were bigger than others. That’s the charm of homemade, right?
I shaped each square into a little ball and placed them in a greased baking dish. Then, I covered them again and let them rise for another 30 minutes. This second rise is important – it gives the rolls that extra bit of fluffiness.
Baking Time! I preheated my oven to 375°F (190°C). Before popping the rolls in, I brushed them with some melted butter. Because, why not? Then, I baked them for about 20-25 minutes, or until they were golden brown on top. Keep an eye on them – ovens can be finicky!
The Verdict? They weren’t perfect, but they were damn good! They were soft, fluffy, and had that slightly sweet, buttery flavor. They definitely didn’t look like the picture in the recipe, but who cares? They tasted amazing, especially with a slather of butter. Would I make them again? Absolutely! Maybe next time, I’ll even try adding some herbs or garlic for extra flavor. Happy baking, everyone!
