*Scotch Pie, Haggis, Lorne Sausage, Red Pudding, Clapshot, a good single Malt...
I can buy them in some of the supermarkets around here but the quality varies, even between batches, so I can end up with just a white roll.
As my other bread making attempts have worked well (and the pizza dough is a regular success) I thought I would turn my hand to attempting these fluffy white rolls.
Having searched for many recipes online I plumped for this ONE as it seemed to tick all the 'boxes' description wise.
Dough duly made and after an hour to prove then divided into 10 rolls I left them for a further 45mins to rise before baking.
The end result was quite close to the type of roll I was after, certainly light and fluffy. Taste wise they have a faint hint of a Brioche roll (probably due to the inclusion of the egg and sugar) so I will be doing a second batch excluding the egg, vegetable oil and sugar to see how they compare.
Overall though, I am pleased with the result.
Rolls update:
Trying a variation on the above I reduced the sugar to about 3/4 tablespoonful and they were less Brioche like - also only made six large rolls...
Makes 10 – 12 rolls dependent on size
ReplyDeleteIngredients
10g yeast
120ml warm water
120ml milk
1 egg
2 melted butter
2 tablespoons sugar
1 teaspoon salt
450g bread flour
1 tablespoon melted butter to brush rolls before baking
Method
Making the dough
1. In the bowl, stir the yeast into the warm water and let it sit for a couple of minutes then in a separate bowl, whisk together the milk, egg, 2 tablespoons of butter, sugar, and salt.
Add this to the yeast mixture and stir until combined. Add all the flour and stir until it makes a rough dough.
2. Knead for 8-10 minutes, until smooth but slightly tacky. It should spring back when poked. If you aren’t sure about kneading bread dough, check out our other blog post – Bread isn’t scary after all
3. Cover the mixing bowl and let the dough rise in a warm spot until doubled in size, about an hour.
Shape the rolls
second rise - rolls1. Dust your work surface with some flour and turn the risen dough out onto it. Knock it back a little basically by kneading it again for a couple of minutes, then divide the dough into 10 to 12 pieces depending on what size rolls you want. Remember these will rise again so will get maybe twice the size.
2. To shape into rolls – roll the dough between your hands until they are little round balls.
Let the rolls rise a second time
1. Line a tray with baking parchment and arrange the rolls spaced maybe a cm apart. Let the rolls rise until they look almost twice the size and like little pillows. This will probably take about 45 mins.
While the rolls are rising, pre-heat the oven to 180°C or 170°C for a fan assisted oven.
Cooking the rolls
1. Brush the rolls with melted butter to help them brown and keep the crust soft.
2. Bake the rolls until golden, 15-18 minutes. You’ll know they are cooked when they sound hollow when you tap the bottom.
Let the rolls cool on a wire rack until cool enough to handle. Then most importantly, enjoy. I like them with loads of butter (thick enough to leave teeth marks in).