Bread making, soft rolls

mah_jong

Is it possible to make soft rolls? I tried once to make rolls and reminded me of stones.

I have a BM, a KW mixer as well as hands, so am prepared to try any recipe!!

mah

Ticklemouse

I'm interested in this too, as my boys won't eat crusts. I also have to admit to not being a fan of crusts and like a soft roll for a sarnie.

I think I read somewhere that you put a dish of water in the oven to keep the dough moist, but I've not tried it?

squeaky

My breadmaker just gives me a standard loaf mix and then says make into roll sizes, allow to rise etc, then cook for however long it says.

They come out just fine. I can post my basic recipe and the instructions if you need them...?


Edit: I'll add this one into our main breadmaking thread shortly

apprentice_tycoon

I don't have a specific recipe but if you use oil not solid fat and milk (or half and half) plus if you flour them not glaze them it all adds up to a softer crust.

foreverskint

I have a lovely recipe for bridge roll dough, but I can't get to it at the moment, (in the kids room and their asleep). I will post it tomorrow for you, it's delish ans a firm favourite in this household.

:rudolf:

Swan_2

what apprentice tycoon said ... my favourite roll topping is flour, mmmmmmm

also, if you oil or butter the tops when they come out of the oven, it softens the crust

cath-w

I hand make bread so no advice for breakmakers I'm afraid. If you cook the rolls in the oven use a low heat as this stops the crusts from going crispy.

taplady

I too would like a good recipe using the dough programme on the BM for rolls.Mine are very hit and miss even though I try and do the same each time.they are sometimes soft and huge and sometimes like little rocks!

squeaky

OK... hang on while I consult my trusty breadmaking book...


260g water
460g strong white flour
2 tsp salt
2 tbsp dried milk (optional)
2 tbsp sugar
3 tbsp butter oil (about 45g)
1 sachet dried yeast


Use the dough program on your machine.

Divide the dough into ten or twelve balls and put them on a lightly greased baking tray. Spread them out as much as you can and cover and place them in a warm place for 30-40 minutes. I usually leave them a bit longer because my house is cool.
Pre heat your oven and bake, in the middle, at 180°C 350°F (gas 5) for 12 - 16 minutes.

Mine come out nice and soft.

HTH

Fullup

No bread maker here I'm afraid. But we get soft crusts on loaves and rolls by wrapping them in tea towls when they come out of the oven.

The steam keeps the crusts soft.

foreverskint

Bridge rolls

This recipe is taken from best ever bread machine, by Jennie shapter.
(isbn 1-84309-399-5)


1 egg
100ml/3.5fl0z/7tbsp milk
225g/80z/2cups white flour
5ml/1tsp salt
50g/20z/1/4cup butter
5ml/1tsp easy blend dried yeast
30ml/2tbsp milk for glazing


mix the abouve ingredients on dough setting, then divide in 12 pieces and shpe into a tapered long roll. place in sixes quite close together on a baking sheet and leave to rise coverd in oiled clingfilm. brush with milk and bake them for 15-18 mins until lightly browned. temp 220 oC/425oF/Gas 7
This recipe can be easily doubled, just DO NOT double the quantity of yeast.

These give a lovely soft light roll, delish.

A tip I was given by an ex-baker
Try placing a roasting tin on another shelf with water in the oven. This creates steam which will give a better result when baking bread in an oven.