“I don’t trust anybody who’s never eaten bread with the salt of tears.”
‘The Laughing Stock’, in Five Thousand Runaways
Although I do think one has to work hard for a good loaf of bread that ends up as tears of joy on the face of the eater, simplicity does sometimes win over the bread-science. Making rolls is a good preparation for the beginner bread-bakers. This no-difficulty recipe results in very soft crumb and crunchy crust but is extremely easy to assemble. These warm, buttery rolls really only take a little hands-on preparation (the yeast does all the work), it is not hard to shape them, and they are able to fill a whole house with a delicious aroma. Even better, when baked in the wood fired oven…
Ingredients (the quantities make six rolls)
250 g white flour, 160 ml water, 15 g fresh yeast, 1 teaspoon salt, 20 ml lard
Mix all ingredients, knead for a short while on oiled surface, leave it for 30 minutes to rise. When risen divide it into six pieces, and form the rolls. Place them onto a baking sheet and let it rise for a further 30 minutes. Bake for 10-20 minutes (depending on where is it baked). It is ready when sounds hollow tapped on the bottom.