I am a lazy person in ways that are not always logical.
The grocery store is full of people. Often angry people . Especially on a holiday weekend.
Today, I did not feel like schlepping it the four blocks to the grocery store for a couple of lousy rolls that will be infused with the bad karma of bitter, angry people.
I decided to make my own, instead.
Exactly three, but I made ’em big.
You know how, like, small batch whiskey made with love is a thing? Well, I’m determined to make small batch rolls a thing.
You can, too.
I call them “lazy”, because there is only about ten minutes of labour involved. The rest is just waiting. Totally a fair trade for not dealing with angry grocery store people, in my books.
This recipe will make six buns, sturdy enough for the heftiest fillings, or three MASSIVE buns appropriate for things like the fried clam po’ boys I created them for today. You could also stretch it out further to make eight (still very sturdy) hamburger/hot dog/sausage buns, or twelve dinner rolls.
What you need:
- 1 tbsp honey
- 1 cup of warm water
- 1 tbsp dry active yeast
- 2 1/2 cups of all-purpose flour (possibly a bit more)
- 1 tsp. salt
- 2 tbsp olive oil
What you do:
- In a large bowl, combine the honey and the warm water.
- Sprinkle the yeast over the honey/water mixture.
- Let sit for about 10 minutes.
- Add the flour, oil, and salt.
- Stir until combined.
- Knead for 2 minutes. Add flour as necessary. The dough should be slightly sticky and elastic.
- Let the dough rise in warm, non-drafty place (or cover with a tea towel) until doubled in volume. I like the microwave or oven for this.
- Punch the dough down and knead for two minutes.
- Form into rolls.
- Let your rolls sit on a parchment-lined baking sheet until you’re ready to bake them. No less than 45 minutes, but more is fine.
- Heat the oven to 375.
- Toss the buns in and cook until golden brown and hollow-sounding when tapped on their bottoms. Cook time will depend on the size of the buns, but they typically take about 20 minutes.