Yeast Free Bread Rolls Food

YEAST-FREE BREAD ROLLS

Steps:

• Preheat oven to 180°C.
• In a big bowl mix flour and baking powder. Add curd cheese, salt, milk and oil and quickly knead into a soft dough using the dough hooks of your hand mixer. Don't overmix or the dough will become sticky. Blend in desired ingredient (oats, sesame, seeds -- ) by hand.
• Shape dough into approximately 10 (big) rolls and place them on a paper-lined baking tray.
• Cut a cross into the top of each roll, brush with a little milk (approx. 3 tbs altogether) and sprinkle with whatever you like.
• Bake for about 20 minutes.

NO-YEAST DINNER ROLLS

Steps:

• Preheat the oven to 375 degrees F. Coat the bottom of a 9-by-13-inch baking dish with butter.
• Whisk together the flour, baking powder, sugar and salt in a large bowl. Whisk together the milk and 1/2 cup of the butter in a medium bowl. Pour the wet ingredients into the dry and combine with a wooden spoon; do not overwork the dough. It should be wet.
• Divide the dough into 12 pieces and shape each into a ball. Arrange the dough balls in the prepared baking dish. Pour the remaining 1/4 cup butter all over the dough and bake until golden brown, 35 to 40 minutes.

EASY BREAD ROLLS

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.

QUICK AND EASY CINNAMON ROLLS (YEAST FREE)

Steps:

• Preheat oven to 250°C (425°F).
• Mix flour, sugar, salt, and baking powered in large bowl.
• Cut in margarine until mixture looks like oatmeal or small peas.
• Add milk gradually, stirring with a fork. Dough Should come away from sides of bowl.
• Knead 3-4 times and then roll into a rectangle (1cm thick) on lightly floured counter.
• -Filling-.
• Smear margarine over dough coating it not to thick but not to thin.
• Sprinkle desired amount of cinnamon on top.
• Sprinkle desired amount of brown sugar on top.
• Sprinkle desired amount of raisins.
• Roll up like a jelly roll, starting from the long edge.
• Slice into 1-inch slices and place cut side down in a grease muffin tin.
• Bake 12-15 minutes or until golden brown.

YEAST FREE CRESCENT ROLLS!

Steps:

• In the bowl of your mixer, combine all ingredients to form dough. Wrap in plastic wrap and chill 2 hours.
• Preheat oven to 350 degrees.
• On lightly floured surface roll the dough into a 14 inch circle. Cut into 8 triangles.
• Roll each triangle from wide end to tip, turning ends to form a crescent shape.
• Place on baking stone or cookie sheet.
• Bake 30 minute till golden.
• Serve warm.

YEAST FREE BREAD

Steps:

• Mix dry ingredients.
• Do not sift the flour!
• Mix liquids and add to dry.
• Stir until there is no more dry flour.
• Depending on the humidity of the air where you live you may need a little bit more or less liquid.
• The dough should be moist but not sticky.
• It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.
• Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
• This is a country style bread that should be sliced thick.
• It is important not to overwork the dough.
• Shape into a ball or an oval, with oiled hands.
• Place on clean baking sheet.
• Bake for 40 minutes at 400°F.
• Variations: Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for a foccacia flavor.
• For tea time add a tsp pure cane sugar.
• The liquid can be replaced for orange or other fruit juice if the bread is to be used for teatime and you can even add dried chopped fruits.
• For a savory bread the liquid can be tomato juice and you can add chopped sundried tomatoes to the dough.
• Sprinkling of seeds in the dough or on top of the bread is also possible.