I think the reason why people buy bread from the grocery store is because it’s there and it’s easy. The bread aisle has that plastic-like smell that we are now all familiar with. Maybe for Thanksgiving or Christmas some brave family member will bake a fresh bread or rolls, but artisan bread and rolls are seldom found in people’s bread baskets.
I still enjoy some store bought English muffins or bagels, but now that I’ve been spoiled with real, fresh breads, I can’t really go back. Yes, it sounds like snobbery, but really it’s about the taste and freshness that homemade offers.
I know where Doug buys his ingredients. I know what he is putting into my bread. Though many of the breads you will see on here are made with white flour, I feel they still rival any store bought ezekial bread or natural whole grain bread found in the bread aisle or freezer section.
Doug started making his own bread because most of the time it tasted better than the pizza dough or rolls we were buying for dollars more. And the pride that is felt when eating these doughy delights is what really makes them special.
This recipe is from Doug’s own creation. He’s been baking bread for about a year now and is doing well branching out with his own recipes.
You can find the recipe here or under the “Recipes” link.
These rolls are perfect to use as soup scoopers, or would make a delicious hamburger bun. This recipe calls for a stand mixer, but you can also make the dough by hand. Extra rolls can be stored in the freezer.
Makes 8 large rolls
Large baking sheet
sauce pan or frying pan
3 1/3 C Flour + extra for dusting surface
2 tsp. yeast
1/2 tsp sugar
1 tsp salt
2 tsp fennel seed
1 C lukewarm water
1/4 C oil
pinch red pepper flakes
2 cloves garlic
1 tsp. water
1.Slice garlic; put in saucepan with oil and red pepper over medium heat. Bring to a simmer for four minutes. Set aside and strain pepper and garlic when cool.
2. Place two cups of flour and remaining dry ingredients in large bowl; stir to combine. Add flavored oil and water. Mix in electric mixer fitted with paddle attachment until all flour is absorbed. Add remaining flour 1/4 cup at a time until fully incorporated and it cleans the sides of the bowl.
3. Move dough to a lightly floured surface and knead for five minutes. Place dough in a large greased bowl; cover with plastic wrap. Let double in bulk; about 1 hour.
4. Push dough down to fold in on itself, flip, cover bowl, and let rise again to double.
5. Put dough on floured surface, push down, and divide into 8 pieces. Form into balls and place on greased baking sheet. cover with wax paper. Let rise until puffy (about 20 minutes).
6. Preheat oven to 350. Whisk one egg and 1 tsp water in a small bowl to brush tops of rolls. Remove wax paper, brush tops of rolls with egg wash. Using a knife or kitchen scissors cut an “X” on top of each roll.
7. Place on middle rack of oven for 35 minutes or until golden and rolls sound hollow when tapped.
8. Place on rack to cool.