I’m a big fan of yeast free products, particularly when it comes to baking. The biggest bonus to yeast free bread, rolls, pastries etc is that you can make them in super quick time. There is no need to wait for the yeast to grow and without it baking is safer for young kids to get involved with; imagine kids putting dough with raw yeast in their mouth – and I find you can’t stop kids putting their finger in the bowl no matter what – yuck! It is also important to consider that if you’ve recently taken antibiotics yeast can seriously upset the balance of your healthy stomach flora, so this bread recipe would be good for post antibiotics or a even after the stomach flu.
This recipe is really versatile and you can add herbs, chilli, dried fruit even a little sugar and chocolate chips into the dough. Once you’ve mastered the basics get experimenting! I like to serve these filled with sea salt and rosemary warm from the oven at a dinner party. You must try this recipe; it really is the ultimate quick and easy bread recipe, plus it costs a fraction of fresh or flavoured rolls from a supermarket or bakers shop. This really is one recipe I make all the time.
Here’s my recipe:
Makes 6-8 small rolls.
- 500g self raising flour
- 1/2 tsp baking powder
- 5g salt
- 300ml buttermilk or half plain yogurt, half milk mixed together
- Preheat oven to 170°c
- Sift flour into a large bowl with baking powder and salt.
- Make a well in the centre of flour and pour in buttermilk or yogurt mixture.
- Mix together using a wooden spoon, it should gradually become a dough, add a little more flour if the dough is very sticky, or a little more milk if it has not come together as a dough.
- Flour a clean surface, and your hands, then empty the dough onto the surface and gently kneed until smooth.
- Break pieces of dough off and roll to form small bread rolls.
- Place on a lightly greased baking tray and place in oven for approx 10-15 mins, check the rolls, they should be firm on the outside but still soft in the middle.
- Add any extra flavours such as herbs at stage 3.
- Try serving these rolls with a cheese board and chutney for an alternative dessert.
- Take these rolls filled to work for lunch or out for a picnic.
- Serve the rolls warm in the morning with butter, jam or marmalade.
- You can pop all the ingredients in your food mixer/processor and make this recipe even quicker!
This post is contributed for Wild Card.