Alright, let’s talk about makin’ them dairy free dinner rolls, yeah? My grandkids, they got all sorts of bellyaches if they eat the regular stuff, so I learned to make these without all that milk and butter. It ain’t rocket science, I tell ya.
First thing’s first, you gotta get your flour. I just use the regular white stuff, nothin’ fancy. You dump a bunch in a big bowl, how much? Well, enough to feed your crowd, I guess. I usually just eyeball it. Then, you need some yeast. That’s the stuff that makes ’em rise up all nice and fluffy. Now, the regular recipes, they use milk, but we ain’t doin’ that. We’re gonna use water, plain ol’ water. Warm it up a bit, not too hot, not too cold, just like you’re gonna give a baby a bath.
Pour that warm water in with the yeast and let it sit for a bit. It’ll get all foamy, that’s how you know it’s alive and kickin’. While that’s doin’ its thing, add a pinch of sugar and some salt to the flour. Sugar helps the yeast work better, and salt, well, everything tastes better with a little salt, ain’t that right?
- Flour – The regular kind, you know, the white one.
- Yeast – Get the stuff that says “active dry” or somethin’ like that.
- Warm Water – Like bathwater for a baby.
- Sugar – Just a pinch, not too much.
- Salt – Enough to make it taste good.
Once the yeast is foamy, pour it into the flour and start mixin’. I use my hands, always have. Get in there and squish it all together. It’ll be sticky at first, but keep kneadin’ and it’ll come together. You gotta knead it good, ya know? Like you’re wringin’ out a wet towel. That’s how you get them rolls all soft and fluffy.
Now, some folks like to add oil to make ‘em softer. You can use a bit of vegetable oil, or even olive oil if that’s what you got. Just pour a little in while you’re kneading. It ain’t necessary, but it does make a difference. If the dough feels too dry, add a little more water, just a splash at a time. You want it soft, but not too sticky. And if it’s too wet just add a bit more flour. It ain’t science just good ol’ sense.
Once you’re done kneadin’, put the dough in a greased bowl, cover it up with a clean dish towel, and let it rise. Put it somewhere warm, like on top of the stove while the oven’s on, but not too hot that it’ll kill the yeast. It’ll take an hour or two, maybe more, dependin’ on how warm your house is. You’ll know it’s ready when it’s doubled in size. Patience is key, my grandma used to say. You can’t rush good bread.
When it’s doubled up, punch it down, yeah, right in the middle. Get all that air out. Then, you gotta shape ‘em into rolls. You can make ‘em round, or you can make ‘em like little knots, whatever you like. I just pinch off pieces of dough and roll ‘em into balls. Put ‘em on a bakin’ sheet, cover ‘em up again, and let ‘em rise for another half hour or so.
While they’re risin’ the second time, heat up your oven. Not too hot, not too cold, just right. I usually put it on around 375 degrees. When the rolls are all puffy again, put ‘em in the oven and bake ‘em ‘til they’re golden brown. It’ll take about 15-20 minutes, somethin’ like that. You’ll know they’re done when you tap ‘em and they sound hollow.
Take ‘em out of the oven and let ‘em cool a bit before you eat ‘em. These dairy free dinner rolls, they’re good with anything, I tell ya. Soup, stew, Thanksgiving dinner, you name it. And the best part? No bellyaches for my grandkids. They gobble ‘em right up, and that makes this old lady happy.
Now, some folks might tell you you gotta use special ingredients or fancy techniques, but I’m tellin’ ya, it ain’t true. Simple is best, that’s what I always say. Good flour, good yeast, good water, and a little bit of love, that’s all you need to make the best darn dairy free dinner rolls you ever tasted. So go on, give it a try. You might just surprise yourself.
And if they don’t turn out perfect the first time, don’t you fret. Bakin’ ain’t always easy. Just keep tryin’ and you’ll get the hang of it. Even if they’re a little flat, or a little lumpy, they’ll still taste good, I promise you that. And ain’t that what matters most? Good food and happy bellies, that’s what life’s all about.
One more thing, don’t be afraid to experiment. Maybe add some herbs to the dough, like rosemary or thyme. Or brush the tops with a little bit of olive oil before you bake ‘em. There’s all sorts of things you can do to make ‘em your own. But remember the most important thing is to have fun, and to enjoy the process. Baking should be a joy, not a chore.
Original article by the Author:Wei,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/best-dairy-free-dinner-rolls-simple-steps-to-perfect-rolls/
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