NO KNEAD BREAD ROLLS
The recipe I used for 12 rolls was
3 and 1/2 cups flour,
2 tsp salt,
2 tsp sugar,
1 pkt dry yeast (10grams).
Mix all together and add 2 and 1/2 cups warm water.
It will form a scraggy dough. Use two spoons to scrape it into the greased cupcake pan. Let it stand for 1/2 an hour, then bake at 180 degree C for 35 min.
I didn’t want them overdone so at 35 mins they were done but not terribly brown. This recipe usually gives me a very hard crust, so I brushed them on all sides with water. Two gone already. They were yum. Saving the rest for when the soup is ready.
Recipe and photo: Leonie Steenekamp
