This is the best dough I have found for making soft white rolls, and a favourite among my friends and family, cinnamon rolls. I have adapted it from a recipe from Ree Drummond – The Pioneer Woman, as I found the original recipe too cakey and a bit salty.
This might seem complicated, but I can assure you it isn’t – it just takes a few hours with a little bit to do every so often. Note – there is no kneading in this recipe!!!
- 500ml whole milk
- 125ml Sunflower oil
- 113g Sugar
- 1 sachet of yeast
- 350g + 90g plain flour
- 350g + 90g strong bread flour
- 1 level tsp salt
- 1/2 level tsp bicarbonate of soda
- 1/2 heaped tsp of baking powder
To make the dough – put the milk in a saucepan, with the oil and sugar (I use golden granulated for this, but it doesn’t matter if you use caster instead).
Let it cool until it is tepid (about 35degrees in temperature) and then add a sachet of yeast.
Mix in a large bowl with 350g plain flour and 350g of strong bread flour (you can use all plain flour if you want, and the dough will turn out more cakey – but I use the dough to make rolls and pizza dough, as well as cinnamon rolls, so I use a 50/50 mix).
Cover the bowl with cling film and leave for an hour in a warm place.
Then add this to the dough, and mix to combine. The dough should be very soft to touch at this point, and shouldn’t be sticky. If it is, add a little more flour.
At this point, I let it rise a bit for about another hour, and it can then be used to make rolls, if you want. The dough can then be put in the fridge overnight after knocking it back a bit if required, and will be ready to use to make cinnamon rolls, rolls, or pizza bases in the morning.