Super Fast Dinner Rolls
Ingredients:
- 2 1/2 cups unbleached flour
- 2 TBSP vital wheat gluten (this isn't totally necessary, but it sure does help them rise up nice and fluffy and tender)
- 1 TBSP raw sugar
- 1/2 tsp salt
- 2 1/4 tsp yeast
- 3/4 cup warm water
- Substitute equal to one egg (or if you aren't vegan, use an egg or Egg Beaters) I used the ground flax method
- 2 TBSP olive oil
- Mix one cup flour with sugar, yeast, and salt.
- Stir in water, egg substitute, and oil
- With electric mixer, beat until bubbly and smooth--and I mean REALLY smooth! It'll be runny.
- Cover with a dish towel and let rise in a warm place for 15 minutes.
- Stir in remaining flour and vital wheat gluten.
- Turn out onto a VERY WELL floured surface and knead for three minutes, until smooth and elastic. The dough is exceptionally sticky, so you need to flour the surface, and your hands, well, and as you knead incorporate some of that flour into the dough.
- Divide dough into 12 pieces and shape into rolls.
- Arrange on a greased baking sheet for soft sided rolls or in a greased muffin tin for crusty rolls.
- Cover and let rise for 30 minutes.
- If desired mist with olive oil or brush with soy milk. This step is totally optional. I misted mine with a bit of olive oil and added a few herbs to the tops of the rolls.
- Bake in a 450° oven for 8 to 10 minutes, until just slightly browned.