30 MINUTE ROLLS

30 MINUTE ROLLS
I am determined to be able to have fresh bread onboard this year
but as yet have not found the best solution…
 
Pressure Cooker Bread didn’t do it for me.
Stove Top Pitas are really easy and good but still not what I’m aiming for.
And my Sourdough process is still a work in progress…
 
The following recipe for rolls seems appealing.
30 minutes is nothing.
The mixing/kneading process will help build up some good boat muscles,
and I can ‘bake’ them in my little Omnia Stove Top Oven…
 
So let’s see how it goes…
 
30 MINUTE ROLLS
1 cup + 2 tbps warm water
1/3 cup oil
2 tbsp yeast
1/4 cup sugar
1/2 tsp salt
1 egg
3-1/2 cups flour
 
Combine water, oil, yeast and sugar and let rest for 10 minutes.
…(best placed in at least a 2 cup measure)…
Mix in salt, beaten egg and 2 cups of flour until combined.
Continue adding flour 1/2 cup at a time.
I found it easier to dump onto the counter and knead in the rest.
 
 
The recipe makes too much for the Omnia so
at this point I divided the dough in half.
 
Shape each half into 8 balls and let rest for 10 minutes.
 
 
While the dough rests put Omnia base on burner on high.
Place Omnia cooking pan on base, cover and cook for 30 minutes on low.
In reality the 30 Minute Rolls have become 50 Minute Rolls
because I spent another 10 minutes kneading
and they needed an extra 20 minutes of cooking time in the Omnia
but it was well worth the wait.
 
…not the prettiest I’ve seen, but not bad for my first attempt…
 
I can see our little Nav/Dinner/Prep boat table is going to get a lot of mutli-purpose use this year.
Captain says it was my best effort yet…a real compliment from my bread-loving Frenchman.
A very tasty treat served with some goat cheese and
 
I think that next I’ll try adding some fresh herbs
for a savoury loaf and let you know how it goes…
 
 
 
adapted from Real Mom Kitchen

 

 

30 MINUTE ROLLS
 
Author:
Ingredients
  • 1 cup + 2 tbps warm water
  • ⅓ cup oil
  • 2 tbsp yeast
  • ¼ cup sugar
  • ½ tsp salt
  • 1 egg
  • 3-1/2 cups flour
Instructions
  1. Combine water, oil, yeast and sugar and let rest for 10 minutes....(best placed in at least a 2 cup measure)...
  2. Mix in salt, beaten egg and 2 cups of flour until combined.
  3. Continue adding flour ½ cup at a time.
  4. I found it easier to dump onto the counter and knead in the rest.
  5. The recipe makes too much for the Omnia so at this point I divided the dough in half and refrigerate the remaing dough for another day.
  6. Shape each half into 8 balls and let rest for 10 minutes.
  7. While the dough rests put Omnia base on burner on high.
  8. Place Omnia cooking pan on base, cover and cook for 30 minutes on medium low.

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