Food recipes
Simple & Fluffy Table Rolls
Simple & Fluffy Table Rolls Ingredients: wheat flours, bread, unenriched sugars, granulated salt, table leavening agents, yeast, baker's, active dry milk, fluid, 1% fat, without added vitamin a and vitamin d water, bo...
Simple & Fluffy Table Rolls
Ingredients:
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
Directions:
Add bread flour and sugar to a bowl.
Put the dry yeast on top.
Put the skim milk on one side and the salt on the other.
Microwave the water for 30 seconds.
Pour it over the dry yeast.
Stir it around with a spatula.
When the dough comes together, transfer onto a work surface and knead for about 10 minutes.
It will stretch out nicely.
When almost done, add the butter and knead some more.
After the dough becomes smooth and shiny, let it sit and rise for 40 to 50 minutes.
Punch out the air gently.
Divide into 6 portions.
Roll it up into balls and let sit for about 15 minutes.
Form into whatever shapes you like Let rise for a second time, for 40 to 50 minutes.
Preheat oven to 220C while the bread is fermenting.
You can see in the photo that I've been experimenting with different ways to roll them up.
When the dough has doubled in size, it's done.
Brush the tops with a beaten egg (unlisted) and bake in 220C oven for 12 minutes.
Done.
This photo shows what the dough looks like when baked in balls.
I've mixed in some walnuts and mixed dried fruit, and also ham and mayonnaise.
Ingredients:
wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt
Directions:
Add bread flour and sugar to a bowl.
Put the dry yeast on top.
Put the skim milk on one side and the salt on the other.
Microwave the water for 30 seconds.
Pour it over the dry yeast.
Stir it around with a spatula.
When the dough comes together, transfer onto a work surface and knead for about 10 minutes.
It will stretch out nicely.
When almost done, add the butter and knead some more.
After the dough becomes smooth and shiny, let it sit and rise for 40 to 50 minutes.
Punch out the air gently.
Divide into 6 portions.
Roll it up into balls and let sit for about 15 minutes.
Form into whatever shapes you like Let rise for a second time, for 40 to 50 minutes.
Preheat oven to 220C while the bread is fermenting.
You can see in the photo that I've been experimenting with different ways to roll them up.
When the dough has doubled in size, it's done.
Brush the tops with a beaten egg (unlisted) and bake in 220C oven for 12 minutes.
Done.
This photo shows what the dough looks like when baked in balls.
I've mixed in some walnuts and mixed dried fruit, and also ham and mayonnaise.