Dinner Rolls

I love bread. Even in our society's darkest days when people were afraid of carbs, it was cool. More for me. I used to be intimidated by baking bread but it is actually quite simple. These rolls are perfect if you are serving them as an accompaniment to whatever else you're cooking for dinner because you can start them first, then prepare whatever else you're making, and they'll be done in time to join the rest of the meal.

Dinner Rolls (makes 4)

2-3 Tbls. of seeds/nuts/grains/etc. (Whatever you want that gives texture and oomph to your bread. Totally optional.)
1/2 Tbls. agave nectar
1/4 cup warm water, plus more as needed
1 packet (2 1/4 tsp.) active dry yeast 
1 cup flour
1/2 tsp. salt
1 Tbls. wheat gluten*
1/2 Tbls. olive oil

* Wheat gluten looks like flour but behaves very differently when mixed with water. It is basically just the protein part of flour and is what gives bread that bread-y quality. It is also the thing that people with gluten sensitivities can't eat. Not at all necessary for this recipe as flour already has gluten in it, but it will make your rolls that much more tastier.

If adding nuts, seeds, etc. soak them in warm water while you prepare the dough. I used flax seeds and wheat berries for this recipe.

In a small bowl dissolve the agave nectar in the warm water. Gently stir in the yeast and let it sit for a few minutes until bubbly and foamy. If it doesn't do this either your yeast was too old or your water was the wrong temperature. Try again.

In a large bowl combine the flour, salt, olive oil, and wheat gluten (if using). Add the yeast mixture and stir as best you can, then switch to kneading to incorporate all of the flour. Depending on the humidity in your home and the flour quality you may need to add more water. If you do add just a teeny bit at a time until all of the flour just sticks and the dough forms a ball. Knead for a few more minutes. Then put it back in the bowl and cover with plastic wrap. Let it sit in a warm place for about an hour or so, or until the dough doubles in size. 

Before rising

After rising

Punch the dough to release the gasses (this is my favorite part). Drain the seeds, etc. if using and knead to incorporate into the dough. If you are not adding anything, just knead the dough a little bit. Separate into 4 sections,  and roll into balls. Place on a baking tray and cover with plastic wrap for 20 minutes. While the dough is resting preheat the oven to 350 F.

Bake for 12-15 minutes, until the rolls are lightly browned on top and sound hollow when the bottom is tapped. Cool on a wire rack.