When I say Idiot-proof, I do mean idiot proof (which also includes tipsy proof and I-don’t-know-how-to-bake-proof.) I am not a baker, occasionally I will try out a quick bread or tart recipe, but my heart lies with cooking. Fast Forward to a few weeks ago when I was making a delicious vegetable soup for my roomie and myself. I decided to add fresh bread rolls to the non-existent menu for the evening, because, well, wine.
I am so pleased with how they turned out, I am always cautious when I try to bake something new because, more often than not, I find a way to mess it up in unprecedented ways. Much to my tipsy glee, these came out soft fluffy and yummy, they also grew some little nipples in the oven, but honestly that just adds to their character.
- 1 cup of bread flour
- 125 ml milk
- 1 tsp salt
- 1 tsp baking powder
- 3 spoons of tangy mayonnaise
- Mix everything together.
- Spoon into a greased muffin tray. (about 2 spoonfuls per roll)
- Bake in the oven at 180 degrees until they are golden brown on top.
(I did this when I was tipsy and they still came out perfect!)