Here is my basic bread recipe. From it you can do so many things, dinner rolls, loaves of bread,
cinnamon rolls, pepperoni rolls. Below is the recipe along with step by step directions. Because Thanksgiving is coming up, this is the perfect time to get a few practices in before the holiday. If your family is anything like mine, they won’t mind one bit being the test subjects! Making bread is such a relaxing and fun activity for me, and I hope you will find it just as enjoyable.
Homemade Bread Recipe:
- 1 T Active Dry Yeast
- 1 T Sugar
- 1/2 Cup Warm Water
- 5 Cups All Purpose Flour
- 1/4 Cup Sugar
- 1/2 T Salt
- 1 1/2 Cups Warm Water
- 1/4 Cup Vegetable Oil
- 2 T Melted Butter
1. Gather all ingredients and begin by activating the yeast. I do this by combining 1 tablespoon of yeast and with 1 tablespoon of sugar in a glass measuring cup. You will then need to add in your warm water. I like to water that is about 105 degrees Fahrenheit. Add the water to the 1/2 cup line and give it a quick mix with a fork. Set it aside.
Before and after yeast activates
2. While your yeast activates (about 5 or so minutes) begin to combine your dry ingredients. In your stand mixer combine the flour, sugar, and salt. Make sure it is all mixed nicely together. If you do not have a stand mixer that is ok. Just combine all of your dry ingredients into a large mixing bowl, you will be able to make your bread by hand with a little extra effort!
3. Once your yeast is nice and bubbly you may add it to your dry ingredients. Next, add the vegetable oil followed by the remaining 1 1/2 cups of water. NOTE: When adding the water, I like to take the measuring cup I used to activate the yeast and fill it back up so that any yeast left in the cup will be added in.
4. Combine all ingredients into mixing bowl, at this point the dough will look very “shaggy”, that is ok. If using a stand mixer attach the dough hook and turn the mixer to a medium low speed. Let it knead for approximately 5-7 minutes. If mixing by hand, turn dough out onto a lightly floured surface and begin to knead for about 12 minutes. Once finished, do the window pane test with your dough to see if the gluten has developed enough. Hold from the top and let it slough. If it stretches thin enough for you to see light through it without ripping, your dough is ready. If not continue kneading until you achieve this result.
A.
B.
A.”Shaggy” looking dough B. Windowpane test
5. Form the dough into a nice ball by rotating your hands around the base and pulling the dough toward you from the bottom. Place the dough ball back into the mixing bowl. You can then either cover with a tea towel or plastic wrap. I like to place my dough in the oven with the light on to rise. This provides just a small bit of warmth to help rise well. Let rise for one hour.
How to shape dough into tight ball to rise
6. Once your dough has doubled in size remove it from the oven and GENTLY place onto a lightly floured surface. Do notpunch your dough down. As tempting and satisfying as it sounds, your dough will get sad and not rise as well the second time around. It is a sweet delicate dough baby and needs to be handled with care. All you need to do is gently press onto your dough until it is completely degassed.
Dough before and after after first rise. Nicely doubled in size.
7. Spray your dish that you plan to make your rolls in with cooking spray (I like to spray mine outside so I don’t get my kitchen greasy). And set next to your dough.
8. I like to divide my dough out evenly before placing it into the pan. For smaller rolls, divide into 24 even dough balls, for larger rolls do 18. I like to use a kitchen scale for this to make sure they are all even. To roll the dough into a nice ball takes a bit of practice. I flatten it out a bit using my thumbs and going around the entire ball. I then make a circle connecting my thumb and middle finger, while pushing the dough through with my other hand and pinching the bottom together to form a smooth ball. Then place gently into the dish.
How to form individual balls of dough for the final second rise
9. Once your dough is evenly divided into the appropriate amount, it is time for the second rise. Cover the dish with a tea towel or plastic wrap that is sprayed with cooking spray. This time I like to preheat my oven while the dough is rising so, do NOT place back into the oven. Preheat your oven to 375 degrees Fahrenheit. Let the dough rise for about 45 minutes the second time, or until they are properly doubled in size.
Before and after the second rise. Dough is now ready to be baked.
10. Bake your rolls for about 15 minutes. This will depend on your oven. I rotate mine halfway through so they brown evenly.While the rolls are in the oven melt about 2 tablespoons of butter and set aside (microwave for 30 seconds to melt). If the rolls are still pale at all on top they are not ready to come out. Once they look like this (see below), remove from oven.
How your rolls will look when they are ready to come out of the oven
11. Brush the hot rolls with the melted butter. Let your rolls cool for a few moments in the pan (about 5 minutes or so). Then take them out and place into a large serving bowl or dish covered with a tea towel. This is a very important step because if you let them sit in the hot pan too long they will sweat and get tough.
12. It’s time to enjoy your hard work! Your Thanksgiving guests will love them and be begging you to share your secrets. Homemade bread adds such a special touch to any dinner and makes your house smell INCREDIBLE! I can’t wait to see your guys rolls.
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