<\/p>\n

Ingredients:<\/h3>\n

\n
• \u00bd cups starter or 2 tsp yeast<\/li>\n
• 2 cups warm water<\/li>\n
• \u00bd cup milk powder<\/li>\n
• 2 tsp salt or herb salt<\/li>\n
• 3 tbsp sugar<\/li>\n
• 3 tbsp butter or oil<\/li>\n
• 4-5 cups white flour<\/li>\n<\/ul>\n

   <\/p>\n

  Method:<\/h3>\n

  Add the ingredients into the bread machine in the order of listing or according to your bread machine.<\/p>\n

  Keep looking into the machine until the dough forms a ball and comes together. If it does not, add flour a few tablespoons at a time until the dough comes together. Use the spatula to push the flour to help the dough form.<\/p>\n

  If you are using starter<\/h3>\n

  \n
  • add it first into the machine.<\/li>\n
  • Shape your dough into 16 balls and arrange them into small ball into the greased square tin<\/li>\n
  • Let it proof overnight<\/li>\n
  • Preheat the oven at 200 degree C<\/li>\n
  • Bake at 200 degrees for 10\u2019.<\/li>\n
  • Reduce heat to180 degree C for 15\u2019.<\/li>\n
  • Take it out of the oven after25\u2019 and let it rest for \u00bd hour.<\/li>\n<\/ul>\n

     <\/p>\n

    If you are using commercial instant or active yeast, add it on top of the flour.<\/h3>\n

    \n
    • Shape your dough into 16 balls and arrange them into small ball into the greased square tin<\/li>\n
    • Bake at 180 degrees for 25\u2019<\/li>\n
    • Take it out of the oven after25\u2019 and you can eat it straight away.<\/li>\n<\/ul>\n

       <\/p>\n

      Brush the rolls with melted butter to give them a shine and extra softness. The milk powder enhances the flavour and adds softness to the rolls. It also browns them beautifully.<\/p>\n

      Change the starter and flour and you would have made yourself whole wheat, rye or gluten free dinner rolls.<\/p>\n

      I\u2019ve stuffed them with cubes of cheddar and rolled them in parmigiano. Stick to the basic but play around with it.<\/p>\n

      Pretty soon you\u2019ll stop buying commercial bread.<\/p>\n","protected":false},"excerpt":{"rendered":"

      These dinner rolls can be made with a starter or yeast. There are pros and cons to both method. The one using the starter takes longer but tastes better. The one using the yeast proofs faster and is easier for beginner bakers.   Utensils needed: Bread machine or dough hook with mixer Square pan Rubber<\/p>\n","protected":false},"author":82,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1,90],"tags":[],"_links":{"self":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5534"}],"collection":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/users\/82"}],"replies":[{"embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/comments?post=5534"}],"version-history":[{"count":1,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5534\/revisions"}],"predecessor-version":[{"id":5535,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/posts\/5534\/revisions\/5535"}],"wp:attachment":[{"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/media?parent=5534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/categories?post=5534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gawrimanecuta.com\/wp-json\/wp\/v2\/tags?post=5534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}