Friday, May 27, 2022


Simple pleasures in life are the best pleasures. Early mornings, good books, birds' song, and some quiet time with a good, wholesome breakfast.
The older I get, the more I am appreciative of all things that invoke calmness and peace. Baking is one of those things, and the only one I truly believe I can never tire of. And even though I love developing and creating new recipes, sometimes, a good old classic is all that is needed. Simple, wholesome, and always welcome.
These little rolls are just perfect for any sort of breakfast you want to have, sweet and savoury. The tiny bit of sugar in the glaze will only give them that unmistakable bakery charm, but it will not make them overly sweet.
On a final note, they do not have much oil in them; they are a bit on the lean side, so they are the best when they are fresh, on the same day. However, if you do have some that are left over, they are simply marvellous when toasted.

For the soft rolls
350 grams plain flour
180 millilitres warm water
50 millilitres vegetable oil
15 grams fresh yeast
15 grams granulated sugar
1 ½ teaspoons salt
1 teaspoon apple cider vinegar
For the glaze
1 tablespoon cornflour
1 tablespoon vegetable oil
1 ½ teaspoons icing sugar
50 millilitres cold water

Take a medium bowl, crumble in the fresh yeast, add in the granulated sugar and the warm water, mix well, and set it aside for about 10 minutes so the yeast can activate. Meanwhile, sift the flour into a large bowl, add in the salt, and blend well. Once the yeast is ready, make a little well in the centre of the flour, pour in the yeast, as well as the oil and vinegar, and mix with a wooden spoon until a very soft dough forms.
Turn the dough out onto a floured surface and knead it by hand for about 5 minutes or so, until it becomes supple and smooth. If it is sticking too much to your hands or the surface, feel free to add a bit more flour, so it is manageable. Place the kneaded dough into a large bowl, cover it with a kitchen towel, and let it rise for about an hour, in a warm spot.
Take the risen dough out of the bowl and knead it gently, and then divide it into nine equal parts. This is best done by weight, but approximation works as well. Shape each part into a smooth roll, arrange them on a large baking sheet lined with baking parchment, cover them with a clean cloth, and let them rest and rise for about 30 minutes.
Whisk together all the ingredients for the glaze, and generously coat the rolls just before baking. Bake them in a preheated oven, at 200°C, for about 12-15 minutes, or until evenly browned. Serve immediately. Yields 9 rolls.