White Yeast Bread Rolls



Hey all!
When we had the amazing hot weather I used it for a bit of baking and used my front porch as a proving room for this recipe which was great!
I used this dough from a book I got called The Essential Cook's Kitchen by Ailson Walker. I will post a link of the book below at the end of the post.
I haven't used many recipes yet but this book is brilliant for chefs and bakers who want to nail some of the basic things in food like bread making, dairy to preserving and curing!

Preparation -15 mins
Resting - 1 hour
Makes 2 medium loaves/ 12 bread rolls

Ingredients:
1kg (2lb) strong flour
20g (3/4oz) fresh yeast or 10g (1/2oz) dried yeast
20g of sea salt
700ml (1pint 3fl oz) warm water
1 egg beaten for egg wash at the end



 Method:
1. Put flour in bowl with the yeast. Using your fingers lightly rub in the flour mix well, then add the sea salt mix well again.
2. Pour three quarters of water use a scraper to mix (personally it worked for me until got my stuck to the scraper so I used my hands after that to get it all mixed properly) Add the remaining water as soon the dough forms and no loose flour in bowl turn the dough onto a clean surface which is floured.
3. Gather the dough without flouring the work surface slide the fingers underneath it leaving your thumbs on top, pick up and pull the dough towards your body lifting your hands to stretch it. Slap it down throwing it away from you then fold the dough lower portion trapping the air repeat the same actions for 5 minutes.
4. Place dough on a lightly floured surface shape into a ball bringing to the edges to the middle. Pressing firmly into the center turn the ball over and tuck it in the  floured bowl cover, dust flour on the top so a skin won't form it and rest it for a hour.
5. After proving knock the air out, knead it for a few minutes. Using the scraper cut it into two halves. Divide the 1st half into balls rolling them to shape into a ball. Do the same for the second half of the dough. When done get your trays flour it lightly.
6. Place the ball's onto the tray, prove for another 10-15 minutes. Before they go into the oven egg wash the bread roll with
7. Here's the thing so the recipe didn't have a temperature for the oven or how long to bake it. I had to look up another bread recipe for it online.
200*c fan/ 5-8 minutes to bake, cool down for 10 minutes.

That's it! Pretty simple to make, and taste really good! I have made it with garlic butter for it too which tastes really yummy as well.

Link is here for the The Essential Cook's Kitchen book Link!
Thanks for reading!
PB x


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