A Trini staple throughout the year is Hops bread. Its basically a fluffy, airy dinner roll. Breakfast, lunch or dinner, it does the job! This was my first attempt at making Hops bread. I used a combination of recipes, one I found online, the other in my Naparima cookbook and the last was good old grandma’s advice. Since I’m relatively new to baking, I was super surprised at how well they turned out. I made these on a relatively cold day here in New York, so I assume that they would have risen more and been a bit fluffier had it been warmer. Bread making really intimidated me for a long time but the more baking I’ve done, the more I realize how doable, not to mention how rewarding it is. Here goes nothing!
7 simple ingredients that you probably already have it in your fridge and pantry.
Add all the dry ingredients to a large bowl.
Heat the milk and water in the microwave for about a minute until its pretty warm but not hot. Warm enough to completely melt the butter.
Add the milk, water and butter mixture to the dry ingredients.
When the dry and wet ingredients have been combined transfer to a floured counter, where you will continue kneading the dough until it is smooth.
Place the dough in a greased bowl (I used cooking spray), cover it with plastic wrap and let the waiting begin! Make sure to find the warmest spot in your kitchen. If it’s a really really cold day, I suggest setting your oven to 200 degrees and placing the dough in there while it rises.
Five million years later! The dough has doubled in size. YAY!
Punch the dough down, take it out of the bowl and divide it into two pieces. Try making a flattened log out of each piece so that you can cut equal pieces. I was able to get 12 pieces, though not quite equal (maybe next time they’ll be equal).
Fold the dough between your hands, pinching the bottom together to make sure the ball is tightly closed.
Place on a baking sheet topped with either a baking mat or parchment paper. Cover with a warm damp towel so that the top of the dough doesn’t dry out while rising. Now wait yet again!
Another five million years later! Ta Da! Look at those fat babies. Now into the oven they go.
And I’m a baker! What can I say. They were perfect, so I immediately cut into one and bathed it in some. #SATISFIED
Makes 12 rolls
- 4 cups All Purpose Flour
- 1 pack or 1 tbsp Active Dry Yeast
- 1.5 tsp Salt
- 2 tsp Sugar
- 4 tbsp Butter
- 2/3 cup Milk
- 3/4 cup Water
Whisk flour, salt, sugar, and yeast in a large bowl. Add water and milk to a microwave safe bowl, heat for about one minute until warm but not hot. Add the butter to the heated milk and water.
When the butter is completely melted, add it to the dry ingredients. The mixture will be very wet at this point so start kneading. Transfer the dough to a floured counter and knead until smooth, adding more flour (a tablespoon at a time) if it is too sticky or more water if it is too dry.
When the dough is smooth and thoroughly kneaded, transfer it to a greased bowl (I used cooking spray), cover it with plastic wrap and place it in a warm spot to rise. This should take between 45-60 minutes depending on the temperature of your kitchen.
When the dough has doubled in size. Punch it down with your fist, remove it from the bowl and divide it into two pieces. Shape each piece into a log, flatten the log, then cut six equal pieces with a knife from each log. Fold the pieces into a ball, pinching the bottom together so that it is tight and closed. Place the balls onto a baking sheet lined with a baking mat or parchment paper. Cover with a warm, damp towel and place in a warm area for 45-60 mins until it has doubled in size.
Preheat your oven to 385 degrees and place the rolls in there for 15-25 minutes until golden. Try your hardest not too eat too many, always remember to share!