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.
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History of the Bread Roll
The history of the bread roll is a fascinating journey that traces back to ancient civilizations, where bread was a staple food.
Initially, these small, round loaves were crafted by hand, often baked in communal ovens, and served as a convenient accompaniment to meals. As cultures evolved, so did the bread roll, with various regions adding their unique twists. For instance, in France, the baguette's influence led to the creation of the classic French roll, while in Germany, the pretzel roll emerged, showcasing the local preference for a chewy texture.
Over the centuries, bread rolls have adapted to reflect culinary trends and innovations, from the introduction of enriched doughs to the rise of artisan baking.
Today, they come in countless varieties, from soft and fluffy to crusty and hearty, making them a beloved choice in cuisines around the world, whether served alongside a hearty stew or as the base for a gourmet sandwich.
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Serves: Six
Easy
Cook in: 30 min
Prep: 3hr 30m
What equipment do you need ?
Mixing Bowl
Silicone Paper
Sharp Knife
Baking Tray
Title
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What are 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.
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Variations of Bread Rolls
Bread rolls come in a variety of forms, each offering unique flavours and textures that cater to diverse culinary preferences.
From soft and fluffy dinner rolls to crusty artisan varieties, these baked goods can be made with different types of flour, such as wheat, rye, or gluten-free alternatives.
Additionally, they can be enhanced with various ingredients, including herbs, cheese, or seeds, allowing for endless customization.
The versatility of bread rolls makes them suitable for a wide range of occasions, from casual meals to formal gatherings, highlighting their importance in global cuisine.
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.'
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Chefs Tips for making Bread Rolls
What is artisan baking?
Artisan baking refers to the traditional craft of creating bread and other baked goods using high-quality ingredients and time-honored techniques. This method emphasizes the importance of handcrafting, allowing bakers to focus on the unique characteristics of each product, such as flavor, texture, and appearance.
How do I store bread rolls?
To properly store leftover bread rolls, first allow them to cool completely if they are still warm. Once cooled, place the rolls in an airtight container or a resealable plastic bag to prevent moisture loss and staleness.
Can I freeze bread rolls?
Yes, bread rolls can be frozen. Freezing is an effective method to preserve their freshness and extend their shelf life. To ensure optimal quality, it is advisable to wrap the rolls tightly in plastic wrap or aluminum foil before placing them in an airtight container or freezer bag.
What are some serving suggestions for bread rolls?
Consider pairing them with a variety of spreads such as butter, olive oil, or flavored dips to enhance their flavour. Additionally, they can be served alongside soups and salads, providing a delightful contrast in texture.
What is the ideal temperature for proving dough?
The optimal temperature for proving dough typically ranges between 75°F to 80°F (24°C to 27°C).
What is the best way to knead dough?
Begin by placing the dough on a clean, floured surface and using the palms of your hands to push it away from you. Then, fold the dough back over itself and rotate it a quarter turn. This process should be repeated, applying firm but gentle pressure, until the dough becomes smooth and elastic.
What is the difference between bread rolls and loaves?
The distinction between bread rolls and loaves primarily lies in their shape and size. Bread rolls are typically small, individual portions of bread, often served as a side or accompaniment to meals, while loaves are larger, elongated forms designed to be sliced and shared.
Cuisine:Various Cuisines
