Find my original “Magical Bread” recipe and post here!
So… I did try to modify my Magical Bread recipe from loaves to rolls. And guess what? I was successful!
I made the recipe as normal (doubled for two loaves) and then split each loaf worth of bread dough into six. In total, two loaves worth made twelve rolls. Then I let them rise for the second time.
I could only fit four rolls in my 5-quart Dutch oven at a time. Now, to Trevor’s dismay, I think I need another Dutch oven to make twice as much magic in a shorter amount of time.
Bake covered at 475 degrees for only 25 minutes. To give your rolls a crispy shell, uncover and bake an additional 3-5 minutes.
Go ahead and give your bread a try as rolls. We used our fresh baked rolls along with soup last night and as egg salad sandwich rolls this afternoon. Delicious!