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235ml hot water
3 tablespoons caster sugar
2 tablespoons vegetable fat
Sachet (7g) active dry yeast
250g all-purpose flour
1 organic egg, beaten
A pinch of salt
Serve with
butter
jam
Today we are baking delicious soft rolls for Thanksgiving breakfast. In the recipe, they are called quick rolls because they are ready fast and very easy to make. Just stir everything together and let them rise for 2 x 30 minutes—a piece of cake!
Funnily, our little monsters call these rolls mushroom rolls, while the shape is just because of the baking tin. :))) They are so funny and full of imagination, our little jokers. Truly brilliant of them again, and the mushroom rolls? They are a favorite here!
How to make quick mushroom rolls
Bring the water to the boil.
Pour it into a large bowl.
Add the butter and sugar.
Let it cool until lukewarm.
While you wait, sift flour and salt in a second bowl
Beat the egg in a smaller bowl.
Dissolve the yeast in the water mixture.
Let it rest for 10 minutes.
When it is bubbly beat in the egg.
Gradually add the flour.
Stir it in using a whisk.
Beat it al together until it's well combined and cover the bowl with a tea cloth
Let the dough rise for 30 minutes.
Place the covered bowl in a warm spot.
Grease the baking tins with butter already.
When the dough has risen after 30 minutes you scoop it with an ice cream scoop because the dough is soft and sticky
Fill the greased holesin the baking tins to 2/3 with dough.
Let the rolls rise in a lukewarm oven for 30 minutes.
Take the risen rolls out of the oven.
Let the rolls cool slightly on a wire rack.
Serve the mushroom rolls with butter and jam.
Happy Thanksgiving!