Is there truly anything better than a homemade roll with butter on it? The warmth of the baked dough fills your nostrils with the fresh smelling yeast. When it hits your tongue it nearly melts on your mouth. And as the starches break down and the butter works its magic, the sweetness of the carbs settle in.
In my book nothing beats that.
That’s why I’m marrying a bread baker.
Rolls #10 (as Doug labeled them)
3 cups All-purpose flour
2 1/2 tsp yeast
1 tblsp barley malt (honey or maple syrup will work here)
1 1/4 tblsp sugar
1 3/4 cup water
In a large mixing bowl, stir all ingredients for two minutes with a wooden spoon. Knead by hand for 10 minutes.
Let rise in greased bowl covered with a damp towel or greased plastic wrap to double in size, about 1 hour. Punch dough down and divide evenly into ten pieces. Roll into balls and place on a wooden peel dusted with cornmeal. Cover with damp towel or greased plastic wrap.
In the meantime, heat pizza stone with oven until it reaches 375*F. Do not put cold stone in hot oven, let them warm up together.
Remove plastic or towel from rolls for 5-10 minutes. Brush each roll with olive oil. Carefully transfer rolls to stone.
Bake 15-20 minutes.
Note: Use a baking sheet lined with parchment paper or baking mat if pizza stone not available.