After kneading, I shape the dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. I let it rise in a warm spot for about an hour or until it doubles in size. The smell of the yeast as it ferments is simply heavenly. Once it has risen, I gently punch down the dough to release the gas. I then pinch off pieces and shape them into small balls, placing them on a lined baking sheet. I like to leave some space between the rolls so they have room to puff up!
Now, I cover the rolls with the towel again and let them rise for another 30-40 minutes. While they’re puffing up, I preheat my oven to 350°F. When they’re ready, I bake them for about 15-20 minutes, or until they turn a gorgeous golden brown. The kitchen fills with an irresistible aroma, and I just can’t wait to dig in!
Pro Tips for Best Results
One of my favorite tips is to ensure your yeast is fresh. I’ve tested this three ways, and nothing ruins a batch of rolls faster than stale yeast! I always check the expiration before I start baking. Also, consider using a stand mixer; it saves time and makes the dough a breeze to knead. I usually let the mixer do its thing for about 5 minutes.
Another suggestion is to let your dough rise in a warm, draft-free environment. I often place mine in the microwave (turned off) with a cup of hot water to create a cozy space. This little trick works wonders and helps the dough rise beautifully!
Lastly, don’t rush the rising process. I’ve impatiently tried to bake them too soon, and while they still tasted great, the texture wasn’t nearly as fluffy or light. Patience is key here, much like waiting for a good story to unfold.
Common Mistakes to Avoid
When I first started making these rolls, I quickly learned that over-kneading can lead to tough bread. I was so eager to get those rolls in the oven that I worked the dough too hard, and they ended up dense. Now, I knead until just smooth and elastic, which keeps them light. (See the next page below to continue…)