Bread making, soft rolls

skinnygirlnot

jasmine33 wrote: »

Are the rolls fresh when you defrost them? I find that bread cooked in the Panny is only good the first day and then I slice what's left and freeze it to be used as toast.

They taste and smell fresh when i defrost in the microwave but not as good if I just leave them out to defrost (but still not bad).

I made up my own recipe (for my Panny) to bulk bake rolls:
1 tsp yeast
400g wholemeal flour
400g white flour
3 tbsp milk powder
2 tbsp sugar/honey/malt extract
1 1/2 tsp salt
a glug of olive oil
520 mls water

Put on wholemeal dough setting and leave for an extra 20 mins.

Shape and bake as normal. Makes 12/13 substantial rolls.

frugalmumof4

Penelope_Penguin wrote: »

Try this recipe (I'll merge this with that thread later ). I agree with the tea-towel trick, and a Tbsp of milk powder to 500g flour aids a sort crust

Penny. x

Thankyou for the link penny, i have just made the rolls, and they are fantastic, i highly recommend anyone to make them!!!actually went like baps you buy from the supermarket. Excellent, we had them alongside home made carrot soup. Delicious!oh and i didnt add any milk powder!

keza

Hi all. made some bread dough last nite and split it up into 12 rolls but they are quite hard. any ideas on how i can make nice soft rolls to have for our lunch? thanks

thriftlady_2

The secret to soft rolls is to wrap them up in a tea cloth as soon as they come out of the oven and leave them to cool in it.

The recipe I use also has milk in it which I believe makes for a tender crumb.

Soft Roll Recipe

shepherdgirl

Hi all, looking for help again LOL

I just cannot seem to make softish rolls. I have tried putting a tea towel over them when they come out of the oven, but the outside still goes like brick, although the inside is always ok :rotfl:

Tried making the dough in a breadmaker and by hand, all to no avail. Just looking for rolls, big enough to fill. They are for lunch boxes and made in advance and frozen.

Don't know whether it's my recipes, the oven or me

TIA

Bunny200

I'm sure I got this recipe from her but can't find the original to quote the op but this recipe works well. Nice and soft with my changes from the original in red. Best thing about this recipe is you don't actually have to knead or touch the dough much!:rotfl:


Soft white baps

Squidgy, soft baps are heading for extinction in crusty baguette Britain. Here's your chance to give a sausage a proper home.

For the yeast 'sponge'

1½ level tbsp (12g) cornflour
525g strong white flour
1 sachet easy-blend yeast
450ml warm water

For the dough

50ml water
75ml milk
75g unsalted butter, cut into cubes

2 level tbsp (15g) cornflour
275g strong white flour
50g caster sugar (too much sugar – maybe 25g)
2½ level tsp salt (15 gm)

First make the sponge. In a big bowl, toss together or sift the cornflour and flour. Add the yeast, pour in the water, stir to a soft dough, cover and leave to rise for two and a half to three hours.

Next, make the dough. Bring the water and milk to the boil, then remove from the heat, add the butter and set aside till warm. Pour into a jug and top up with water to make 200ml. Toss together the cornflour and flour, add the sugar and salt, and mix. Beat the buttery liquid with the yeast sponge until combined, add the dry ingredients, then mix to a firm dough. Give the dough three 10-second kneads on an oiled surface over 30 minutes, then leave, covered, for 15 minutes. Preheat the oven to 220C (200C fan-assisted)/425F/gas mark 7.

Divide into nine 150g 13 100gish pieces, shape into balls on a floured surface, place on a paper-lined tray, flour the tops, cover and leave to rise for 45 minutes to an hour, until almost doubled in volume. Bake for 25 minutes. Leave until cold before removing from the tray.

Athome1

I cook my rolls on No 5 for approx 30mins and they come out soft. IF I forget (or get sidetracked:o) and they are too hard when they come out, then I wet a clean teatowl, wring it out and lay it over the rolls (or loaf as it works on that too) and leave until cool.

Good luck.

Olliebeak

Was just going to suggest the 'damp tea-towel trick' . I'm not a bread baker, but it's the tip that I've always read about.

When I open a bag of barmcakes that have been in the freezer, I find that they can sometimes go 'a little crusty' on the top very quickly. I store these in an empty polythene bread bag and find that they soon soften again . Could also be worth a try.

dreamywings1

Put an empty tray on the bottom of your oven, then as soon as you put your bread in the oven put a cup or 2 of tap water in the tray at the bottom and close the door to trap the steam. Produces loverly soft rolls
HTH
Dreamyx

Athome1

dreamywings1 wrote: »

Put an empty tray on the bottom of your oven, then as soon as you put your bread in the oven put a cup or 2 of tap water in the tray at the bottom and close the door to trap the steam. Produces loverly soft rolls
HTH
Dreamyx

I've heard of this but never tried it, will give it a go now!