Okay, here’s my blog post about making quick and easy bread rolls, written in the style you requested:
Alright, so I wanted some fresh bread, but I didn’t want to spend all day in the kitchen, you know? So I messed around and figured out these super easy bread rolls. Seriously, anyone can make these.
Getting Started
First, I grabbed my ingredients. Nothing fancy, just the basics:
- Flour (I just used regular all-purpose, nothing special)
- Warm water (not too hot, not too cold, kinda like baby bath water)
- Yeast (the instant kind, because who has time to wait?)
- Sugar (just a little bit, to feed the yeast)
- Salt (because, duh, flavor!)
- A bit of oil (I used olive oil, but whatever you have is fine)
Mixing it Up
I dumped the flour into a big bowl. Then I made a little well in the center, like a volcano. Into that well, I poured the warm water, sprinkled in the yeast and sugar, and gave it a gentle stir. I let that sit for a few minutes, just until it got a little foamy. That means the yeast is alive and kicking.
Next, I added the salt and oil to the flour around the edges of the well. Then, I started mixing everything together. At first, I used a spoon, but then I just got in there with my hands. It’s messy, but it’s the best way, I think.
Kneading (or Not Really)
I kneaded the dough for, like, 5 minutes. Maybe less. I’m not a pro baker, so I didn’t go crazy with it. Just until it felt kinda smooth and elastic. If it’s too sticky, just add a little more flour. If it’s too dry, add a tiny splash of water.
Resting Time
I put the dough ball back in the bowl, covered it with a kitchen towel, and let it rest in a warm place. I usually just stick it on top of the fridge. It needs to double in size, which took about an hour. But honestly, I’ve left it longer, and it was still fine.
Shaping and Baking
After the dough doubled, I punched it down (satisfying!). Then I divided it into equal-ish pieces. I’m not precise, so some were bigger than others. I rolled each piece into a ball-ish shape and placed them on a baking sheet. I used parchment paper because I hate scrubbing pans.
I let the rolls rest again for another 15 minutes or so, while I preheated the oven. Then, I brushed the tops with a little melted butter (because butter makes everything better) and popped them in the oven.
I baked them until they were golden brown and sounded hollow when I tapped them. The time depends on your oven, but it was probably around 20 minutes for me.
The Result
Boom! Fresh, warm bread rolls. They weren’t perfect, but they were delicious. Especially with a little butter and jam. My family devoured them, so I guess they were a hit. It is an easy and simple recipe.
