Welcome, welcome! This is the first official post on liferecipes.me! 🙂 And, we’re dedicating it to Maori rolls. Now, you might remember the maori bread from way back when. You know, the bread M raves about and can’t get enough of? Yep, that one. Well, I’ve been trying to figure out how to make that bread into rolls! I didn’t think the dough would hold a shape well enough to allow free-form rolls; so, muffin tins! I used the extra-large muffin tins to make these rolls and they turned out great!
I felt the rolls are a little denser than the original loaf. I think this is mostly because they’re so small. But, they still have the same great taste! Now, they’re just in smaller packages! They’re still one of the easier breads I’ve made – this makes it perfect for Thanksgiving! With everything else to cook, why would I want to worry about the rolls? 😉 I’m pretty sure they’ll be a hit. You can even use whole wheat flour or a mix of whole wheat and all-purpose instead of only all-purpose – I feel it’s healthier with whole wheat flour. I cut the recipe in half for this and came out with 14 dinner rolls! Try it out – I hope you’ll consider these for your Thanksgiving meal! 🙂
What you need:
(makes around 14 rolls)
2 1/2 cups Lukewarm water
1/2 cup Sugar
1 1/4 T. Yeast
5 c. Flour
3/4 t. salt
What to do:
Stir together water, sugar and yeast with a wisk. Let stand for 20 min.
Place flour in large bowl. Make a well in center. Pour yeast mixture in well. Mix until all flour is combined. Will be lumpy. Let stand for 20 min.
Dump dough on heavily floured counter. Knead about 10 times. Dough is very sticky. With well floured hands, tear off even pieces of dough and place in greased extra-large muffin tins, let rise for 20 min. Bake at 350 for 20-25 min.