These versatile yeast rolls are great for a variety of dishes. Add in cheese, olives, or other ingredients to suit your taste.

Yield

This recipe makes four rolls.

Special Equipment

  • Small bowl proofing.
  • Warm, draft free location for proofing.
  • Plastic wrap or damp towel.
  • Thermometer.

Ingredients

  • 1/4 cup oat milk (or other milk)
  • 13 grams (2 teaspoons) honey
  • 3 grams (3/4 teaspoon) yeast
  • 2 large egg yolks
  • 1 tablespoon olive oil
  • 3 grams (1/4 teaspoon) salt
  • 100 grams (3/4 cup) all-purpose flour
  • 50 grams (1/4 cup) rye or spelt flour

Method

Dough

  1. In a small microwave-safe bowl, mix together the oat milk and honey and heat about 15 to 20 seconds until warmed to 115° F.
  2. Add the yeast to the milk/honey and mix well. Let rest 5 minutes.
  3. Combine the egg yolks and olive oil in a small bowl. Add to the yeast mixture and mix well.
  4. In a medium bowl, whisk together the salt and flours.
  5. Pour the yeast mixture into the flour and mix well.
  6. Kneed the dough for about 5 to 6 minutes until the dough is smooth and elastic.
  7. Place dough in an oiled bowl. Cover the bowl with plastic wrap and let rise in a warm location for at least 30 minutes or until double in size.

Pre-heat Oven and Shape Dough

  1. Once the dough is doubled in size, heat the oven to 415° F.
  2. Divide the dough into four equal portions.
  3. Shape each portion into a ball or other shape and place in a lightly greased baking dish.
  4. Bake for 15 minutes then reduce the temperature to 350° F and bake until the internal temperature of the rolls reaches 180° F, about 10 to 15 minutes more.
  5. Remove from the oven and serve immediately.