How to get light and fluffy bread rolls like in the supermarkets?

WantToBeSE

I am on a mission to save as much £'s as i can, and one of the ways i plan to do this, is by making all of out own bread products.

We love burger buns, hot dog rolls and sub rolls from the supermarket, but no matter how many times i try and recreate them, i cannot get them really light and fluffy!

What's the secret, please could someone share the recipe?

Mojisola

WantToBeSE wrote: »

What's the secret, please could someone share the recipe?

https://en.wikipedia.org/wiki/Chorleywood_bread_process

WantToBeSE

Mojisola wrote: »

https://en.wikipedia.org/wiki/Chorleywood_bread_process

Thanks Mojisola. That's very complicated, maybe i should just be happy to make reasonably OK bread rolls, LOL!

TiredTrophy

While you heat the oven to bake them, have a tray of boiling water in there to fill it up with steam, then put the risen rolls in very quickly!
We find this works quite well.
You also need a fresh bag of very strong bread flour. Flour varies lots. Some folks use some vit c powder in their mix .

curlywurly82

I thought adding water was to make the outside crusty?

If have tried making bread rolls both with a tray if hit water and without and get super crusty rolls.

I'm also looking for a soft bap recipe that I can keep the dough in the fridge for a few days.

Callie22

Most commercial breads have bread improvers in them - usually vitamin c (ascorbic acid) and other stuff. Some of them come in the form of a 'fat' that you mix in to your dough, it's usually vegetable or milk fat with the vitamin c and things mixed into it. Most supermarkets probably make their rolls from a special roll mix, which is flour with all of the other stuff already added - you just chuck it in your mixer with the water, salt and yeast and off you go.

It's hard to recreate anything similar at home but you could try making bread with some mashed potato (or even potato water) in it, this tends to make nice soft bread. Milk powder can also give you a softer bread and a more delicate crumb too, and if you wrap your rolls in a tea towel as soon as they come of out the oven then the steam helps soften everything up. The vitamin c is used more as a raising agent rather than doing anything particular to the crumb, but it's worth adding a bit as that extra oomph in the raise can give you a more 'pillowy' roll.

WantToBeSE

I might give this a try...http://www.nigella.com/recipes/view/soft-white-dinner-rolls-137

HOWMUCH

I go Azda on Sunday afternoon getting there about 3.45 and pick up bread from the bakery section artisan loaves at 1p. It a it hit and miss but normally can get enough for about 10-14 days. So that can save you money. I know it's not home made bread but did mention saving money.

TiredTrophy

You could be right but i was thinking of the inside!

Rolls are always best straight from the oven....the smell is divine!

YORKSHIRELASS

I have tried various recipes but never managed to replicate the soft white rolls made by our local bakery that my teenagers love. They sell at £1 for 8 so not too bad but I am interested to know if anyone else has succeeded with this.

Butterfly_Brain

Try adding an egg