This is probably about the best you can get with a quick roll recipe. I made the recipe with bread flour. I also used rapid rise yeast and the hot water easy mix method. I butter my bread when eating it, so there was no sense in substituting butter in the recipe, which would have also added to the water. Total time was about 1 hour from start to finish. I used an ice cream scoop to measure into 8 muffin pans and wiped the bowl with paper towels. No real mess. The 8 standard muffin cups were slighly rounded full, then over an inch more after rising again. I smoothed the tops a bit with wet fingers before the 2nd rise. For shine and color, I brushed the tops before baking with one egg yolk beaten with 1 tbsp water after the 2nd rise. Used the knife test as suggested and had to bake for 12 minutes total. The bread had risen another inch in the oven. Concerning flavor, there is no way a quick yeast bread recipe like this is going to have a lot of flavor without adding or changing ingredents. One possibility would be to use beer instead of some or all of the water. You can use about 1 tbsp cider vinegar (remove 1 tbsp water). You could start the yeast, one half of the water, salt, and flour several hours ahead or overnight then add the rest of the ingredients and start the first rise. This would develop a more intense yeast flavor.
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