Improvised Rolls

All the recipes I find online are for larger batches of rolls. I wanted enough to make a sandwich for supper with leftovers for tomorrow's lunch, so I improvised and tried my hand at creating a simple recipe (below photos). Tune in tomorrow to find out what I used the rolls for!

Before/after/after cooking:

Ingredients:

• 1 tsp dry active yeast
• 3/4c warm water
• pinch of brown sugar (about 1/2 tsp)
• A couple of dashes (about 1/4tsp) table salt
• 1c + 1/2c flour
• herbs/cheese to garnish (optional)

Instructions:

1. Stir these first three ingredients together in a medium-sized bowl and let sit about 10 minutes.
2. Add salt to mixture and stir.
3. Add 1 cup flour to the mixture and stir with a fork. Add more flour until it forms a ball, and sticky sides are coated with flour. Let rise about an hour in a room temp (or warm) spot.
4. Punch dough down. Add more flour so you don't stick to it.
5. Divide dough (I took 5 pieces), and knead each into a roll.
6. Place rolls on baking sheet lined with parchment paper and cover with damp tea towel for 20 minutes.
7. Uncover, sprinkle rolls with a couple drops of water and sprinkle any toppings on. I used oregano and parmesan cheese.
8. gently squish rolls flat (ish).
9. Bake at 350F until bottoms are browned and top is stiff when knocked on (about 12-16 minutes).

Nutrition info per roll (from batch of 5):
Calories: 111
Fat: 0
Carbs: 24
Fibre: 0
Protein: 4