This dough is economical and easy to make. You don’t even need bread flour to make it! It can be used to make everything from dinner rolls, to hamburger buns to bread sticks, roosterkoek, vetkoek, focaccia and pizza! Be sure to try the Whole-wheat Bread Mini Loaves too!
500 ml (240 g) cake flour
10g sachet instant yeast
10 ml sugar
5 ml salt
375 ml lukewarm water
50 ml sunflower oil
500 ml additional cake flour
1 extra large egg
30 ml milk
- Grease a few mini bread pans with non-stick cooking spray.
- Combine the dry ingredients in the bowl of stand mixer fitted with the paddle attachment and mix well.
- Add the water and oil and mix again.
- Add 125 ml of the additional flour at a time and mix until incorporated. You might not use all the cake flour.
- Keep adding flour until the dough comes away from the sides of the bowl. The dough will still be slightly sticky.
- Cover the bowl with a lid or cling wrap and set it aside to rise for 30 to 45 minutes or until doubled in size.
- Gather the dough into a ball with floured hands and transfer a sheet of baking paper.
- Weigh the dough and divide it by 40 to determine how many dinner rolls you will be able to make (983/40 = 24).
- Work with one piece of dough at a time and form it into a rectangle.
- Roll the dough up loosely and place it seam side down in a mini loaf pan.
- Do the same with the rest of the dough.
- Brush the glaze over the dough and set it aside to rise – about 30 minutes.
- Preheat the oven to 170°C when the bread is almost risen.
- Bake the loaves for about 15 minutes or until the crust has browned and the bread sounds hollow when tapped on the top crust.
- Transfer the loaves to a cooling rack to cool for a little while before serving it with butter, honey, jam, etc.
24 mini loaves/dinner rolls.
– substitute the cake flour with white or whole-wheat bread flour.
– To make hamburger buns or rolls, divide the dough by 60 to determine how many buns or rolls you will be able to make (983/60 = 16).