Bread making, soft rolls

goodgodthatonesevenbigger

Thanks for that, i'll give it ago tomorrow and let you know

purpleivy

When I'm making rolls I use slightly more yeast to make them puffier. My family like my malted seeded bread, even though it's on the heavy side, but when we have burgers they want something more (quotes dd here) like white !!!!py bought rolls!

Butterfly_Brain

There are some great recipes on this board
http://forums.moneysavingexpert.com/showthread.html?t=367959

I heartily recommend D&DD's Apple braid it is gorgeous and I always make it as a treat for DH when I want something :D

lizzyb1812

My breadmaker has a recipe for a milk loaf which produces a very soft bread - only difference from the basic recipe is the substitution of half of the water with milk.

Pink.

Hi goodgodthatonesevenbigger,

This existing thread has lots of tips and advice that may help:

Bread making, soft rolls

I'll add your thread to that one later to keep the suggestions and recipes together.

Pink

make_life_easier

I have been sorting out my cupboards today and found all indgreints for making some lovely bread rolls as suggested in this post, I thought i would give it a go in my breadmaker tonight - I have not really been succesful in making good bread but I want to give it another go.

Is it ok to use fast action dried yeast? as i that is what i have and it is still in date

make_life_easier

Made my bread rolls and they turned out pretty good (so I thought) just waiting for son and daughter in law to come and test them out (which they probably will like as they are always skint)

I used the fast acting yeast as well. Am in the middle of making a pizza base in BM in time for tea. I'm really into my breadmaker now - using up what i already have in and it is money saving in the long run

peachyprice

.......quite by chance. I make bread/rolls/french sticks of some kind most weekends but today I was late starting so thought I'd try doing just one prove.

So I made my dough in my Kenwood as normal, shaped it into 8 rolls and put them in my oven for proving, they took a while to get to size, I baked them with my usual pot of ice cubes in the bottom for the usual amount of time. The result, soft crust baps. The bread inside was still lovely and springy, very even with no big holes and just as tasty as twice proved dough.

Who'd have thought!

chrisfreelander54

Well done.:T

Any chance of pics and recipe please?

peachyprice

Lol, too late, we've eaten them all!

It's just my basic go to recipe:

500g flour
1tsp salt
2 tsp yeast
300ml warm water
3 tbs oil

Chuck it all in the kenwood, dry ingredients first, mix on slow until combined, then 4 mins on No.4. Shape & bake! 25 mins @ 220c Job done, this dough never fails.

Oh, and I oil it when I leave it to rise.