You remember these rolls don't you? Big, fluffy, yeasty, and delicious? I made pitas for several weekends in a row, and was tired of being "chained" to the stove during the final cooking process. The dough was so delicious that I thought they could be easily adapted into an easier yeast roll. Even on my first try, they were a success. I hope you'll give them a try.
Big Fat Yeast Rolls
Makes 8 rolls
Adapted from Serious Eats (www.seriouseats.com)
- 1 cup warm water (between 110 and 115 F)
- 2 1/4 teaspoons active dry or instant yeast (one packet)
- 3 cups flour, divided
- 2 teaspoons kosher salt
- 1-2 teaspoons olive oil
Mix the water and yeast together and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. Stir until a shaggy dough is formed.
Sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 10 minutes total, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface; try to be sparing. It is better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before you finish kneading.
Clean the bowl you used to mix the dough and film it with a little olive oil. Set the dough in the bowl and turn it until it is coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in size, 1 - 2 hours.
Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently roll into a ball. Place them in a lightly oiled 8 x 8 inch pan. Cover with plastic wrap or kitchen towel, and let them rise for 1 hour.
Pre-heat the oven to 425°, adjust the oven rack to the middle. Bake rolls for approximately 20 minutes. Tops should be golden brown. Cool in pan for 10 minutes them remove, serve warm. They also reheat easily in the oven.