1 ½ tsp Salt (Don’t skip any of this or your bread will be grainy)
4 cups All-purpose flour
2 tsp Sugar
2 tsp Quick rise yeast
Make a well in the flour and add the yeast.
Turn the break maker on to the dough setting: or mix and knead well until you have a nice ball.
Wet dough needs a sprinkle of extra flour. Dry dough needs a dribble of water or milk.
Cover and let rise 1.5- 2 hours. (Or run through the dough cycle.)
Shape into rolls and place in a lightly greased pan.
I like to make clover leaf buns by putting three small balls of dough into a muffin tin.
Let rise until double in size.
Bake at 325-350 degrees for about 20 minutes.
I like to rub a small amount of butter on the top of them when they first come out of the oven to make them soft.
They are best still screaming hot out of the oven with a bit of butter and some cheese.
|They are small, but oooooh so good.|
Thinking I need some new yeast so they rise better.