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Ingredients
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⅔ cup milk
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⅓ cup water
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1 ½ teaspoons white sugar
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2 ½ teaspoons active dry yeast
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2 cups bread flour
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½ teaspoon salt
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¼ cup olive oil, or as needed
Directions
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Mix milk and water in a pot over low heat. Heat, stirring constantly, until an instant-read thermometer inserted into the pot reads 110 degrees F (43 degrees C). Remove from heat. Add sugar and stir to dissolve. Pour mixture into a cup or other cylindrical glass; sprinkle yeast on top. Let mixture rest until yeast is frothy and fragrant, about 10 minutes.
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Stir flour and salt together in a large mixing bowl. Pour in yeast mixture and mix until a sticky dough forms.
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Turn dough out on a floured work surface and knead quickly for 5 minutes. Shape dough into a ball. Grease a large bowl with 1 tablespoon olive oil. Add dough; toss around the bowl a few times to coat evenly with oil. Cover with plastic wrap and a towel. Let rise in a warm place until doubled in size, about 1 hour.
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Return dough back to the work surface and punch down. Coat your hands with a little olive oil and knead again for 1 minute. Divide into 5 balls. Flatten balls out into thick rectangles. Place rectangles of dough onto a greased baking sheet. Brush tops with a thin coat of olive oil. Let rest for 20 minutes.
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Preheat the oven to 350 degrees F (175 degrees C) while dough rests.
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Bake bread in the preheated oven for 12 minutes. Switch to the broil setting until the tops of rolls turn golden brown, about 1 minute. Remove from the baking sheet and allow to cool completely. Cut rolls in half lengthwise.
Tips
For an Italian taste, I add 1/8 cup of one or more of the following: rosemary, thyme, basil, garlic powder, onion powder, and sometimes cut-up Kalamata olives. I top bread with thin onion slices, mozzarella, and Parmesan cheese.
Or for a kick, I add 1/8 cup of one or more of the following: jarred jalapeño slices or diced fresh jalapeños, shredded Cheddar cheese, garlic powder, and red onion. I top bread with additional shredded Cheddar cheese and jalapeños.
For a flavor that mimics Red Lobster Cheddar biscuits, I add 1/8 cup of the following: cayenne pepper, garlic powder, shredded Cheddar cheese, chopped green onion, and dried parsley. I top bread with extra shredded Cheddar and parsley.
Nutrition Facts (per serving)
296 | Calories |
12g | Fat |
38g | Carbs |
8g | Protein |
Nutrition Facts | |
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Servings Per Recipe 5 | |
Calories 296 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 2g | 10% |
Cholesterol 3mg | 1% |
Sodium 249mg | 11% |
Total Carbohydrate 38g | 14% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 8g | 15% |
Vitamin C 0mg | 0% |
Calcium 47mg | 4% |
Iron 3mg | 14% |
Potassium 137mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.