30-Minute Bread Rolls: Quick to the Plate

Bread has been a staple of human survival for thousands of years, holding a sacred place as a symbol of abundance, community, and the cycles of the land. Whether you’re making an offering, celebrating the harvest, or just need something to mop up a good stew, these quick rolls will get you there without much fuss. What You’ll Need: 1 cup warm water (about 100-110°F, warm but not hot ~ think baby bathwater temperature) 4 tablespoons honey or maple syrup, or plain white sugar (yeast needs to eat) ⅓ cup vegetable oil or canola oil 2 ¼ tablespoons (one packet) instant yeast 1 large egg beaten 2 ½ -3 heaping cups all-purpose flour (or a mix with whole wheat for a heartier bite) ½ teaspoon salt 1 tablespoons melted butter (or a drizzle of olive oil) 2 tablespoons milk (for brushing the tops) The Process: Activate the Yeast: In a mixing bowl, stir the honey into warm water and sprinkle the yeast on top. Let it sit for about 8-10 minutes until foamy. If nothing happens, your water was too hot (killed the yeast) or too cold (didn’t wake it up, put it in warmer spot and wait longer ). Mix and Knead: Add the flour, salt, oil and melted butter. Stir until it comes together, then knead on a floured surface for 10-15 minutes. You want it smooth and slightly tacky but not a sticky mess. (Optional: Use stand mixer for 5-8 minutes.) First Rise (or Not!): Cover the dough with a clean cloth and let it rest somewhere warm for about 10-15 minutes. A sunny windowsill or near (but not on top of) a warm oven works well. If you're confident in your dough and it feels soft, you can skip the rise and go straight to shaping. A seasoned baker might balk, but sometimes you just need to get them in the oven! Shape and Proof: Divide the dough into 12 pieces, roll into balls, and place in a greased baking dish. Let them puff up for another 10 minutes while you preheat the oven to 375°F. Bake: Brush the tops with milk, then pop them in for 12-15 minutes until golden brown. For extra flavour, brush with a little butter or honey after baking. Baking Tips: The Magic of Flour Mixing: Flour is best mixed in three parts, but sometimes four can be a magic number. If three is the family, four is the home ~ a foundation of nourishment and stability. No Pastry Brush? No Problem! I've been baking for over ten years and never owned one. Between stray hairs and plastic bits on my buns, I never favoured them. Instead, I use a wide spoon to pour the milk over the tops so it splatters. Have fun ~ these are your dough babies! Salt in the Flour: I measure my flour into a separate bowl and add my salt, this way it never hits the yeast. Salt kills yeast! Time: Honestly the best bread is made with time, if you can spare it a recommend allowing the dough to rise a total of 3 times before shaping it. This will much surpass the hour and we don't always have the time for that! Bread Wisdom: Seasonal Intentions: If you’re making these for a ritual or celebration, add herbs like rosemary for remembrance or caraway for protection. Honour the Elements: Bread represents Earth (grain), Water (moisture), Fire (baking), and Air (yeast rising). Take a moment to appreciate this balance. Bread is Community: Traditionally, breaking bread is an act of kinship. Share these rolls with loved ones or offer one back to nature in thanks. Flour and Gut Health: Choosing good quality flour, such as stone-ground or whole wheat, adds fibre and nutrients that support digestion and overall gut health. Fermentation from yeast also helps break down gluten, making bread easier to digest.( I make these for my husband who has many food intolerance with local unbleached stone ground flour.) Fast, simple, and connected to something ancient ~ exactly how good food should be.With roots, whispers, and wings,Sparrow

30-Minute Bread Rolls: Quick to the Plate

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