bread rolls

ChasingButterflies

I was going to ask the same question!!!

I wasn't sure if it was as simple as making the dough and then popping them in the oven - waiting for them to cool and then freezing them on a tray. Then they can all be popped into a big box in the freezer...

If they were fully cooked then once defrosted they would only need to be warmed in the oven...

I love treating myself to a baugette with roast beef and coleslaw - the treat being I have time for lunch!!

I normally get the part bake baugettes from costco so they aren't as expensive as the supermarket - however have been thinking that I can eaisly make them myself (and know exactly what has gone into them!)

I can't wait for someone to come along with an answer for us! :j

ChasingButterflies

LOL

I take too long to type!!!

MRSMCAWBER

Hi chasingbutterflies.... you type faster than i do...there are usually at least 2 more answers that were'nt there when i started typing :-)...
Would you like me to dig you out a french bread reipce for making your baguettes?.....any excuse to sit looking through my cook books:T

annie-c

MRSMCAWBER wrote: »

Would you like me to dig you out a french bread reipce for making your baguettes?.....any excuse to sit looking through my cook books:T

YES, PLEASE!!! :j

The reason I want to part-bake them, rather than brown them, is that they will cook to perfection then in my sandwich press... so there will be no need ot use the oven a second time.

I would love to make a wholegrain or seeded baguette dough if possible. At the moment I've experimented with using 1/3 wholewheat flour to white, adding a few seeds etc, but I'd love a tried and tested recipe.

I'll be making the dough in my MR Fastbake breadmaker....

ChasingButterflies

MRSMCAWBER wrote: »

Hi chasingbutterflies.... you type faster than i do...there are usually at least 2 more answers that were'nt there when i started typing :-)...
Would you like me to dig you out a french bread reipce for making your baguettes?.....any excuse to sit looking through my cook books:T

That would be fantastic :j as and when you have the time !!!

If the kids see my recipie books out they think I am making chocolate cake :rotfl: so I can only browse when they have gone to sleep!! tbh they have usually tired me out by then!

Pink.

Hi everyone,

We're not allowed to post full recipes from recipe books as it breaches copyright. See here.

Perhaps you could list the book titles which we could get from the library?

Pink

annie-c

Sorry P-W - completely forgot about this!

MRSMCAWBER

Hi there

pinkwinged....


the recipes arent straight from the books...i qualified as a chef years ago, so they will be recipes where i have seen the basic ingredients and made my own alterations.... so i can post them cant i???

... im only checking with the books as i go by eye and dont weigh anything so will need to check initial ingredient ratios for others to use and then add my own changes ....

am i ok to do that ?? ....

Pink.

Hi Mrs Mcawber,

As long as any recipes posted aren't copied directly from another source, then that should be fine.

Pink

meanmarie

Bit dim to-day, but I seem to have been doing things backwards....bake the rolls for what proportion of normal time....three quarters maybe? I normally cook largish rolls for about 20 mins so do I just do a sight check and take them out before they brown, or would I cook them for 15 mins and then cool and freeze. When I want the bread, do I just take them straight out of the freezer or do I need to defrost before putting them to finish? If I have done the three quarters thing, would I just add the other quarter of time or should I add more time to allow for frozen start.

I know exactly what I mean, hope someone else does do and can help me!

Thanks

Marie.