Note from Andiswa
Bread, my first passion,
I overstatedly expressed my love for bread over the years, that if it were healthy to eat it all the time and every day, I would definitely do. However, life is not designed like that, what we love is not always good for us. Needless to say, I spend a considerable amount of time making good bread, and I keep experimenting with ingredients that are readily available at home. I must confess, I have made a lot of dinner rolls and every time I would think of sharing a recipe or two, something keeps stopping me. Which makes you the luckiest recipients of this one😊. This recipe is close to my heart as these rolls are the best dinner rolls, I’ve ever made. They are the fluffiest I’ve ever made and eaten. I mean even a baby’s pillow is no match. Then there’s the garlic and parsley infused oil that I brushed them with, which makes them so heavenly.
As I’m typing away right now, I have a roll and a cup of coffee next to my laptop, which is motivating me to keep typing. There goes my diet plan, maybe I should stop typing here so that I do not eat more. I hope that you will enjoy making these rolls, for me, more than anything, what I adore more than the eating or tasting of a homely baked bread, is definitely the process of kneading the dough. It doesn’t matter how bad my day was or is – the minute I start kneading all the stress goes away, and nothing else matters at that present moment but the dough and I. Believe me, you need to try kneading the dough after having a bad day and you will experience the feeling of liberation.
Amasi Soft Rolls
Equipment
- 1 30cm Enamel Basin get here: https://shop.andiswaskitchen.com/product/basin/
- 13×9 Baking Pan
Ingredients
- 450 g Unbleached Cake Flour 1/4 Cup extra for kneading
- 310 ml Amasi
- 2 Tablespoons Sugar
- 20 g Fresh Yeast
- 1 Teaspoon Salt
- 30 ml Canola Oil
- 1 Extra Large Egg
Parsley and Garlic Oil
- 2 Tablespoons Oil any vegetable oil
- 1 Tablespoon Fresh Parsley chopped
- 1/4 Teaspoon Salt
- 2/3 Teaspoon Spring Onion finely chopped
Instructions
- Sieve flour into the mixing bowl (I used 30cm enamel basin).
- In a small bowl stir fresh yeast with 1 teaspoon sugar until it liquefies.
- On the bowl with flour, add the yeast, sugar, salt, oil and slightly beat the egg.
- Pour amasi and use a wooden spoon to mix. Mix until the dough turns too sticky and then start using your hands to knead. Gradually add the extra flour while you keep kneading for about 10 minutes. Note that the dough will become slightly sticky; do not add more flour than recommended.
- Transfer the dough into a clean bowl greased with oil and cover with a cling wrap. Let it rise for an hour or until it doubles in size.
- In the meantime, finely chop the garlic, parsley and onion, place everything in a small bowl add salt and pour oil over – stir and leave the oil to infuse.
- Preheat oven to 170℃ and line a 13×9 baking pan with a baking paper.
- Deflate the dough and cut it into 12 equal pieces, shape the pieces into round balls.
- Then gently transfer the rolls into the prepared baking pan and cover the pan with a clean kitchen towel and allow the rolls to rise for 30 to 45 minutes or until they double in size.
- Bake the rolls for 20 minutes or until they are golden brown on top. Remove the rolls from the oven and then brush with the infused oil while the rolls are still warm.
- Serve for dinner or lunch.
