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Before you jump to Egg & Dairy-Free "Foolproof Bread Rolls" recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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One way to approach this to start seeing some results is to realize that you do not have to change everything immediately or that you have to altogether eliminate certain foods from your diet. It’s not a bad idea if you want to make considerable changes, but the most important thing is to gradually switch to making healthier eating selections. Soon enough, you will likely discover that you will eat more and more healthy food as your taste buds get accustomed to the change. As with many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you are not going to feel the need to return to your old diet.
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We hope you got insight from reading it, now let’s go back to egg & dairy-free "foolproof bread rolls" recipe. You can have egg & dairy-free "foolproof bread rolls" using 5 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Egg & Dairy-Free "Foolproof Bread Rolls":
- Take 300 grams ★ Strong (bread) flour
- You need 4 grams ★ Dry yeast
- Get 10 grams ★ Sugar
- Prepare 200 ml Lukewarm water (about 40℃)
- Get 1 pinch Salt
Steps to make Egg & Dairy-Free "Foolproof Bread Rolls":
- In a bowl, add the ★ ingredients. Pour in 80% of the lukewarm water. Check the consistency of the dough and add more water if necessary. Add the salt.
- Once the dough looks like the consistency that you see in the photo, start kneading with your hand. It is sticky at first, but it will get less sticky.
- Knead the dough for about 10 minutes. Strike it against the bowl occasionally. When you stretch the dough, it is elastic and you can see through, the kneading is done. It should be as soft as your earlobes.
- Once the kneading is done, roll it into a ball and let it rise. Cover with a tightly wrung damp cloth and leave it for 40 minutes.
- When the dough doubles in size, check it with your finger. (Press a finger into the center of the dough. If your finger leaves a hole that stays unchanged, it is done rising.)
- Remove the trapped air out of the dough by gently pressing it.
- Divide the dough into 7 equal pieces, place them onto a baking tray lined with parchment paper, cover with a tightly wrung out damp cloth and let sit for 5 minutes.
- Reshape the dough into a ball and let it rise for the second time. Cover the dough with tightly wrung out damp cloth and proof it for about 20 minutes. Preheat the oven to 180℃.
- When the dough rises to about 1.5 times its original size, and when you press it down, it leaves a mark, it is done proofing.
- Bake in the preheated oven at 180℃ for 10-15 minutes. The baking time varies by the oven. Check and adjust the baking time.
- Once the rolls are golden brown they are done.
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