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Connie B. 2015-05-27T03:09:00Z
This roll recipe has got be the easiest bread I have ever made, it is really straight forward and my rolls rise impressively every single time. Although leaving it overnight does achieve the best results I also have found that they come out well if I change the method slightly to save time, after forming the dough I leave it in the fridge for around 2 hours then give it a gentle knead and cover it and put it in a warm place for about 40 minutes before putting it in the oven. To make them a bit different I sometimes knead some small cubes of cheese and some well drained chopped sundried tomatoes into the dough and form it to rolls about half hour before putting them in the oven then sprinkle the tops with grated cheese just before cooking, this is an absolutely lovely accompaniment to tomato and basil soup on a cold winters day.