Thread: Roll on Friday

When I cook, it's mainly in batches of usually 4 portions, one for that day, the other three for the freezer. Every month a halt has to be called to actually free up freezer space, which is where I'm at. I had however run out of rolls, so another batch of 12 was called for. This particular recipe is equally good for dinner or burger rolls, just adjusting the number of rolls per batch. Today is dinner rolls, which are great for things like fried eggs or bacon.

This recipe is easy in that the yeast, warmish water, salt, honey/sugar get mixed with most of the flour, with the rest of the flour gradually added until the dough gets to the right consistency. i use a mixer with a dough hook, but it's equally easy hand kneading.

The dough ready for the first proving.



Having been covered, after an hour on a worktop it's doubled in size.



The dough is lightly punched down, and divided into the quantity and size you want (in this case it's 12). They're covered with some loose cling film and have a second prove for 30 minutes.



15 minutes or so in the oven until the tops turn golden brown and they're ready. I brush the tops with some melted butter as soon as they come out of the oven.





The other bonus is the incredible smell in the kitchen after 10 minutes baking.

Originally Posted by PAG

This recipe is easy

Any danger that you might share it?

Great, nothing like that fresh bread aroma, and thanks for the curry recipe links.

Is there a reason for proving on a glass dish , or just easy to carry?

Originally Posted by david44

Great, nothing like that fresh bread aroma, and thanks for the curry recipe links.

Is there a reason for proving on a glass dish , or just easy to carry?

No, just a convenient size. I use a metal bowl sometimes also.

Originally Posted by PAG

The other bonus is the incredible smell in the kitchen after 10 minutes baking.

i know we are all knocking on PAG but its not escaped my attention that one has done a runner

Originally Posted by DrWilly

Any danger that you might share it?

Here ya go: Super Easy French Bread Rolls Perfect for Beginners | Mel's Kitchen Cafe

Made this a couple of times now, and what is really important is gradually adding the flour until the dough is right, i.e. still slightly sticky but easy to form into a ball.

There are two types of yeast I normally use, but of those I prefer the Allinson's sachets (they come in packs of two). One sachet is perfect for a large loaf, or the roll recipe I've just done.

Originally Posted by malmomike77

i know we are all knocking on PAG but its not escaped my attention that one has done a runner

You mean the missing roll? M'Sahib almost burnt her mouth in the desperation of getting her lips around it..........

^ we've all been there, i don't eat butter as a rule but if there is fresh baked bread still hot then out comes the carving knife and a slab that would send my doctor apoplectic goes on.

Looks great, PAG!

Originally Posted by DrWilly

Any danger that you might share it?

the key with roll play is to get to grips with your buns

Thanks david, do they have to be my buns wot I grip tight?