Bread making is a wonderful skill to have. There is nothing quite like the smell of warm bread coming out of the oven. While I love making whole grain and sourdough breads there is a place for simple breads like this too. If you are trying bread making this is a great place to start. Once you learn to make white bread successfully you can advance to the next step with confidence and knowledge of how a good bread dough feels and should look. This is a simple easy bread and my family LOVES when I make it. Even if you haven’t made bread before you can do this! And if you are an advanced bread maker you’ll appreciate these tasty rolls as well!
Now for some tips for successful bread making:
1. Instant Yeast and Active Dry Yeast are the 2 main yeast products available for home use. Instant yeast is my go to. It can be mixed easily directly into dough while active dry yeast should be dissolved into warm water first. You can adapt any recipe for either. For instance, in this recipe you would just add the active dry yeast to the warm water and let bloom for about 5-10 minutes or until bubbly before mixing the dough together.
2. Water temperature. I’ve made bread so much this is second nature for me but for newbies this can be an issue. If you are unsure, use a thermometer. You basically want warm baby bath temperature water so as to bloom the yeast without killing it. Shoot for around 105 degrees Fahrenheit.
3. “proofing” your dough. This basically is just a rest period for your dough to allow the yeast to do it’s job and allow the dough to rise. I like to use dough buckets found at restaurant supply stores or Amazon. Grease using nonstick spray or misting of oil for easy release. You can tell your dough is proofed properly when you poke it with your fingertip and it remains indented. A good rule of thumb for yeasted breads is 1 hour for the 1st rise and 30 minutes for the 2nd rise.
4. Salt. I use fine sea salt in most my baked goods anymore but if you don’t have any kosher salt with work too.
5. Flour, maybe this should have been #1! Bread flour is great for making bread, especially artisan style breads but honestly, I hardly have it on hand! I use unbleached all purpose flour for most of my baking, unless I’m using whole wheat but that’s a WHOLE other post and category. Some bakers are total bread snobs but honestly, if you have good technique there isn’t much you CAN’T make with a basic unbleached all purpose flour.
6. Oil, not all doughs with use oil in them but for ones that do neutral oil like canola works well but olive oil can work well too. And you usually won’t really taste the difference either. You can also substitute melted butter in equal amounts. I use unsalted butter but if you’re using salted I would omit the salt from the recipe.
7. Plastic wrap. I kind of hate the stuff just because I don’t like one use items. But it really does help to cover breads both in the 1st raise and the 2nd after being formed. It keeps a skin from forming and allow the dough to raise uninhibited. I use these awesome food grade shower cap type bowl covers from King Arthur Flour but some people use regular old shower caps and you can just use plastic wrap too. I cover my baking sheets with greased plastic wrap for the 2nd rise and haven’t figured a way around that one. You can use a tea towel but it doesn’t work as well.
8. Resist over flouring! Always use less flour than a recipe calls for. You can always add more, but you really can’t take it back out. Adding too much flour can make bread dry and tough. Dough should start to leave the sides of the bowl and cling to the dough hook but still be tacky and not dry.
9. Sweetener. I usually use honey but white granulated sugar can be substituted in equal parts as well.
10. Potato flakes are a bakers friend. They add a tenderness to bread dough and help it to stay soft a little longer and while I usually use them in this recipe the rolls are still great without them so if you don’t have any on hand don’t worry!
11. Eggs. Eggs add a richness to bread dough but if you are running low you can omit, it will still be good!
12. Perfection is over rated! Even experienced bakers have flops! Don’t let it discourage you if something doesn’t turn out perfect. You can always make bread crumbs! Keep trying, the more you make bread the more you learn and will find things that work well for you and you’ll find your own preferences.
13. One last tip. If you have a bread dough you love you can adapt it! Mix in other flavorings, make different shapes, etc. This dough makes amazing pan rolls! Just keep in mind when adapting recipes that your bake time may be less or more. If you aren’t sure take the temperature. Bread is done at about 190 degrees Fahrenheit. (A little higher for heavier doughs).
Hoagie Buns
Ingredients
- 16 oz flour (approximately 4 cups), more if needed
- 3/4 cup potato flakes, optional
- 1 Tablespoon instant yeast
- 2 teaspoons fine sea salt
- 2 cups warm water
- 3 Tablespoons neutral oil, like canola
- 1 egg
- 2 Tablespoons honey
Instructions
- In the bowl of a stand mixer whisk together the flour, potato flakes, yeast and salt.
- In another bowl whisk together the remaining ingredients.
- Add wet ingredients to the dry and mix together using the dough hook.
- Mix in the machine for 5 to 10 minutes, add additional flour as needed but resist over flouring. Dough should be tacky but not overly wet and should clump together around the dough hook.
- Place in a greased large container and cover with plastic wrap. Rise until doubled in size, 60-90 minutes.
- Divide into 8 equal pieces and shape into long rolls (about 8 inches long) and place on 2 baking sheets lined with parchment.
- Cover loosely with greased plastic wrap and raise 30-45 minutes.
- Slash tops lengthwise 1/4″ deep. Bake at 375 degrees for 20 minutes or until bread is 190 to 200 degrees F.
