Bread making, soft rolls

thriftlady_2

It's just to keep them flattish rather than round and domed.

wssla00

Aaah that makes sense Thanks!

lbt_2

lbt wrote: »

Thanks everyone - looks like I need to cover them when they come out - and possibly play around the with the time/temperature.

OK, sorted - I turned the temperature up to 220 but only cooked for 10 mins then wrapped in a tea towel, and they were perfect - even the next day Thanks

Michtaylor09

foreverskint wrote: »

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.

I tried this recipe today but doubled it and used 15g of fresh yeast. I didn't put water in the oven.
These were the best bread rolls I have ever tasted, and the softest. The crust was very soft and not at all crusty.
I made the dough in my breadmaker and just finished it by hand. Once they had cooked, I lightly brushed the tops with butter and popped them back in the oven for 2 minutes on the bottom shelf.

I also made some raspberry and chocolate muffins (but that's another story)

Thank you very much for the recipe.

hotcookie101

I am converted to bread making (although have to ration myself as my thighs don't like it!)
I have a Kenwood chef, and I tend to use a recipe (if not making sourdough) that is just wholemeal/granary and white flour yeast and water, with some honey or sugar.
My rolls are really crispy (they are nice, but I want to make a lovely soft fluffy burger bun/breakfast bap type roll-possibly even finger rolls for sausages)
I cover them with a towel as soon as out of oven and that does soften them, but am I baking at too high a temperature (do them at 200 for about 20-25mins, make 10 rolls from 500g flour, its an electric fan oven) or do I need to add some milk powder or oil to them?
Could I make sourdough rolls? (I know sourdough is all yummy and chewy and I want that, but if my rolls were like my sourdough bread it would be all crust and no centre IYKWIM :rotfl:)

Thanks

zippychick

i can vouch for this recipe from thriftlady although it is to be made by hand. They are easy though I was scared to try them but very surprised at the results for a first time making rolls! (they do have milk in though, i think it contributes to the softness)

there is a sourdough thread which may help

ill merge this later with our bread rolls thread

Zip

rachbc

i made some lovely soft hamburger rolls from tasty kitchen blog - they had an egg in though - the recipe specified 2 tbsp oil but I halved it to one and they were great so might be able to experiment without...

eta I abked them at 180 rather than the 200 I usually use

adelight

Can you not use milk/fat or do you just prefer not to? Make sure it's a damp tea towel(this always softens the crust on my bread) and maybe try turning the oven down a bit

hotcookie101

to be honest, its more about keeping it as simple as possible that I didnt want the oil/milk palaver. But I can use it no problem, we only keep skimmed milk though-would that be ok?

I use a dry towel once out of the oven, as that is what I have always read. Am I supposed to use a damp one? Won't that make it all soggy? I use a damp (or dry, depending how lazy I am lol) towel or oiled film when proving....

I will drop the temperature to 180 next time too

Thanks all

goodgodthatonesevenbigger

Hi guys

I make bread quite often and have becone quite deft at making pizza's and loafs, but i really would like to make some really soft hotdog rolls and soft buns for lunches

does anyone have any tips or recipies

Thanks