Preparation time:        10 min

Cooking time:                18 min


Do you like baking your own bread, and love the taste of fresh bread, hot from the oven? Do you have a busy schedule, and can’t wait around in the morning for bread to bake, or arrive home in the evening hungry, with no patience to wait around? Here is a solution, using a combination of a microwave oven and a toaster oven to rapidly bake chewy rolls.


Water               1 cup (at ‘baby bottle’ temperature)

Dry yeast         ½ tsp

Salt                     ½ tsp

Sugar                1 tsp


as needed (don’t measure!)


Dissolve the yeast, salt, and sugar in the water, in a mixing bowl. Gradually add flour while stirring, until it is very difficult to continue to stir. Generously dust the counter top with flour, and turn out the dough onto the center of the flour. Kneed 120 times (~5 min), adding flour as needed, until the dough will not absorb more flour. Place the dough in the mixing bowl, and cover.

Figure 1. Bread dough rising in mixing bowl.

For eating at breakfast, prepare the dough the night before, and leave on the counter (or inside the microwave oven if you have inquisitive pets). For dinner rolls, prepare the night before, and place in the refrigerator. Remove the bowl from the refrigerator in the morning, and leave on the counter during the day.

Punch the dough down, and form the dough into 6 balls. Arrange the balls along the periphery of a greased Pyrex pie plate. Scour an “x” on the top of each roll with a knife.

Figure 2. Dough formed into rolls and ready for microwave baking.

Bake on high in the microwave oven for 10 minutes. (This is a good time to shower and dress!) Remove the rolls from the pie plate, and place them on the metal rack of a toaster oven. Put the rack on the lowest level of the toaster oven, and toast until tops and bottoms are slightly brown (~ 8 minutes). Serve.

Figure 3. Rolls in microwave oven during baking. Photographed through a ClearWave transparent microwave oven window.
Figure 4. Almost done, after 7 minutes of microwave baking. The radiation leakage meter shows no leakage through the ClearWave transparent microwave oven window. (The window is a little foggy from condensed water vapor coming from the rolls).

Figure 5. Rolls browning in the toaster oven.
Figure 6. All done.
Figure 7. Yummy!



Microwave cooking and the ClearWave microwave oven window

Microwave ovens use radio waves to cook food. The energy from the radio waves is absorbed by the food molecules, in particular water molecules, thus eating the food. In other cooking technologies, energy is only transferred to the surface of the food, and heat must often diffuse into the food, which lengthens the cooking process. Because radio waves can penetrate to some distance into the food, we can save the diffusion time and the food cooks faster. Besides being convenient, microwave cooking generally uses less energy and better preserves the nutritional value of fresh food.

In conventional microwave ovens, the microwave energy is retained inside the oven by its metal walls. The oven door is equipped with an observation window which has a metallic grid that reflects the microwaves. While it allows viewing the food, the view is relatively poor and it is difficult the judge when the food is sufficiently cooked.

The ClearWave window uses thin transparent conducting coatings to reflect the microwaves. This transparent window allows a much better view of the food, and is especially suitable for people who like to cook, and want to use microwave cooking among their techniques.