I finally made the amazing rolls my oldest sister A made for me when I visited her in Scotland last summer. They’re very much an “eye-ball” it recipe – which I’m really not good at.
Recipes are usually easy to follow, and I hate straying from them. My type-A control freak personality just doesn’t handle that very well. I start obsessing over everything that will go wrong and when it does, I just wonder why I didn’t stick with the recipe.
But. These rolls. I eye-balled them! Added a dash of this. A smidgen of that. A bunch of flour.
And they turned out marvelously.
I ate two of them. Okay three. Please stop judging me.
- 1 package of active dry yeast
- some warm water
- a dash of salt
- a long drizzle of olive oil
- lots of flour
Preheat the oven to the lowest setting possible. Put the yeast in the bottom of a large mixing bowl. Add about 2 cups of warm water. Stir the mixture around. Add the salt and the olive oil. Mix around. Start adding flour. Just keep adding it slowly and stirring until it can’t really be stirred anymore. I think I added three cups – maybe more.
Dump the dough out on a floured surface and kneed more flour into it until it’s not sticky anymore. Put the dough back in the bowl, cover it with a damp dish towel and put it in the oven. Turn the oven off and let the dough rise for about an hour.
Pull it out of the oven and start preheating the oven to 425°F. Section the dough onto a greased baking sheet. I made my lumps about the size of my fist but made a few bigger ones as well. Bake for 25-30 minutes at 425°, or until they are golden brown on the top.
Try not to eat them all as soon as you pull them out.