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MAKES 12 ROLLS 1½ cups luke­warm water 1 en­ve­lope (2½ tsp) in­stant dry yeast 4½ cups white bread flour, di­vided, plus more for dust­ing ½ tsp sea salt ½ cup rolled oats 1 tbsp canola or rape­seed oil 2 medium car­rots, finely grated Stir the water and yeast to­gether in a large mix­ing bowl un­til the yeast has dis­solved. Add 2 ½ cups of the flour and the salt, mix­ing quickly to form a dough. Turn out onto a lightly floured sur­face and knead well for a cou­ple of min­utes. Add the oats and oil, and con­tinue to knead. Add the car­rots and the re­main­ing flour and knead for an ad­di­tional few min­utes, un­til the dough is soft, pli­able and slightly sticky. Sprin­kle with a bit of ex­tra flour, cover with a clean tea towel and let rise in a warm place for 1 hour, or un­til dou­bled in size.

Punch down the dough on a lightly floured sur­face and di­vide into four por­tions. Di­vide each por­tion into three pieces and roll each piece into a ball, flat­ten­ing them slightly. Dust all over with flour and ar­range on two parch­ment pa­per-lined bak­ing sheets. Cover with the tea towel and let rise in a warm place for 30 min­utes.

Mean­while, pre­heat the oven to 400°F. Bake the rolls un­til they have risen and are golden brown, about 15 min­utes. Serve warm.


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