Yeast Rolls for Two
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 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. Add the yeast to the milk/honey and mix well. Let rest 5 minutes. Combine the egg yolks and olive oil in a small bowl. Add to the yeast mixture and mix well. In a medium bowl, whisk together the salt and flours. Pour the yeast mixture into the flour and mix well. Kneed the dough for about 5 to 6 minutes until the dough is smooth and elastic. 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 Once the dough is doubled in size, heat the oven to 415° F. Divide the dough into four equal portions. Shape each portion into a ball or other shape and place in a lightly greased baking dish. 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. Remove from the oven and serve immediately.