bread rolls

Yorkshire_Celt

Hello I'm new and love this. Just bought a 'new' Panasonic bread maker in a charity shop for £10. Unused. Learning OS as off work with depression and may decide to resign so need to make the money stretch. Off to try it out now. You have all been an inspiration over the last 6 weeks I have been reading your threads and have really helped me to keep going.

sunrise27_2

my daughter got in late last night and was really looking forward to having another one of my rolls but they'd all gone !!!!!!!!!!!!!!! she's still moaning about it today lol so they must have been good
do you think they would freeze ok ???
I'm making hot cross buns today will let you know how they turn out

p00

if Ive got time I make batches of rolls cook them then freeze them so just popping them in the oven for 10 minutes gives you a fresh crusty roll for your bacon butty.

xxp00

weegie_2

Kinda on the roll subject ......don't suppose anyone knows how to make a 'muffin' dough in the breadmaker? I quite often make mcdonald style breakfast mcmuffins at the weekend with bacon, egg and cheese. Would love to stop buying store bought muffins and make these myself!

lolarentt

BARGAINHUNTER! wrote: »

Also, is it possible to make the rolls soft?

The more milk(powder) and fat you use the softer they will be. Traditional french crusty baguettes use no milk or fat, that's why they're crusty - the lack of fat means they don't keep well so the french boulangeries bake 3 times a day!

Butterfly_Brain

saving-grace wrote: »

I don't even bother with the dough setting, I just put it on the pizza setting and it makes dough in 45 mins instead of 2 hours plus. Then I shape rolls and leave to prove as you said. Works perfectly well with beautifully risen dough and saves a lot of time

My dough setting is only 1 hour 15 mins

wornoutmumoftwo

I have a panasonic bread maker. There is a soft roll dough in there with ten minutes to go. All I want to know is what to do next to get nice soft rolls - i've tried and tried and it all goes wrong i.e big and dounghy or small and hard.

I have no where warm in here to put them to rise.

Pink.

Hi wornoutmumoftwo,

You don't necessarily need somewhere warm for them to rise. I think a longer slow rise results in better bread.

These threads have lots of tips and advice on making bread rolls:

Bread making, soft rolls

bread rolls

I'll add your thread to the most recent of those later to keep the suggestions together.

Pink

Butterfly_Brain

I agree with pink-winged Leaving the dough longer makes for better results, I usually make my dough in the evening and leave it to rise overnight then make the loaf or rolls the next morning. If you cover the rolls as soon as they come out of the oven with a clean tea towel they will be nice and soft x

MrsBartolozzi

I agree with the advice already given re long, slow rising, but I would also add that even this didn't give me perfect results.
I have recently taken to making "batch" style rolls, by putting the balls of dough in a deep baking tin and letting them rise so they rise into each other then when cooked it's easy to pull them apart. The result is lovely soft rolls with no tough skin (like I used to get).