Homemade Bread Rolls
Cowbridge Kitchen
In 1928 baking bread started to decline thanks to the introduction of the Bread slicing machine. Today homemade bread is making a come back. People are returning to homemade artisan baking, such as these tasty bread rolls.
This recipe follows the same process as making a loaf of bread, the only difference here is that we are going to devide the dough into 70g balls. So you should get around 10 - 12 bread rolls out of this recipe.
that includes proofing
3hr 30 mins Prep.
30 minutes Cooking time.
Time
This is per roll
29g
Calories:
Protein:
Fat:
Carbohydrates:
Fiber:
Sugar:
Nutrition
Servings
but practice this recipe to get it perfect.
Difficulty
This falls in to the category of old school recipes, baking bread is one of those things we just dont do any more.
Cost to make:
£1.21 / $1.53(Est.)
How to Make Artisan Bread Rolls
In 1928 baking bread started to decline thanks to the introduction of the Bread slicing machine. Today homemade bread is making a come back. People are returning to homemade artisan baking, such as these tasty bread rolls.
I made these bread rolls recently as part of a training course in work, the idea came about because I was demonstrating how to make a loaf of bread but using scaled down ingredients.
After baking my dough at home I decided this was a good size for a bread roll and so came about this recipe.
Cuisine:Various Cuisines
ingredients
7 g Sachet of Yeast
1 -2 teaspoons of salt
30 ml of Olive Oil
300 ml lukewarm Water
Cooking Instructions
- Add the Flour , Salt and Dry Yeast into a large mixing bowl.
- Using a fork , mix the dry ingredients together.
- Make a Well in the Centre of the Flour and add the Oil and the Water.
- Continue mixing with a fork until the water has been absorbed.
- Turn the bowl out onto a floured surface, then knead the dough until it is soft and smooth. This should take around 5 - 10 minutes.
- Put the ball of dough into a lightly oiled bowl , cover with an air tight lid and leave to prove in a warm area for 1 -2 hours, until the dough has doubled in size.
- When the dough has proven turn it out onto a floured surface and knock it back.
- Divide the dough into 70g balls, kneading each ball as you do. Rest the balls on silicone paper leaving a large gap for expansion between each. You should get 10 - 12 rolls out of this.
- Using a very sharp knife, cut a cross or a slit through the centre of each dough ball, about 2.5 - 5 cm deep (Inch and a half)
- Cover the dough balls and leave to prove for another hour in a warm place.
- Once the bread rolls have risen and the cross has split the centre of the bread dough you can cook them in the oven at 200 c for 25 - 30 minutes. Just put the silicone paper on a baking tray and cook the lot together.
- It is important to make sure that the gap between each roll is sufficiant to allow them to double in sise.
- You can dust the top or the rolls with flour before baking if you like.
- "You want the rolls to be golden brown and sound light and hollow when you tap the bottom, this will let you know that the rolls is fully cooked.'
You can make these bread rolls any shape you like, so feel free to experiment with them.
You want the bread rolls to be golden brown and sound light and hollow when you tap the bottom.
