Diwundrin
Well-known Member
- Location
- Nth Coast NSW Australia
The recipe had a box where you could enter how many rolls you wanted and gave amounts for each so I copied them all. Hope you can follow it.
I use the 4 roll option but make just a biggish one for a small loaf.
I had a lot of fails using 'bread flour' they came out like cakey bricks, too heavy for this type of bread perhaps or maybe just meant for breadmakers, so I only use el cheapo Plain Flour now and it works a treat. But a few experiments will sort that out for your tastes.
Also the kneading thing, stretch it, twist it and generally play about with it, it appears to like rough treatment.
I don't fuss with the glaze, they do brown slightly without it. Depends on how flash you want them/it to look.
French Bread Rolls
Ingredients list now reflects the new serving size.
Egg white and water for glaze.
4 Rolls
Ingredients
1/4 cup and 2 tablespoons warm water (110 degrees F/45 degrees C)
3/4 teaspoon active dry yeast
1-1/2 teaspoons white sugar
1-1/2 teaspoons vegetable oil
1/4 teaspoon salt
1 cup bread flour
See below for ingredient amounts for other serving sizes!
Directions
NOTE: Recipe directions are for the original serving size of 16. Ignore amounts of ingredients mentioned.
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, (or drape with loosened clingwrap) and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, (thump it hard with a fist to force the yeast gas out) and turn it out onto a lightly floured surface. Knead again lightly for a minute or two.
Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart.
Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
___________
8 Rolls:
Ingredients list now reflects the new serving size.
3/4 cup warm water (110 degrees F/45 degrees C)
1-1/2 teaspoons active dry yeast
1 tablespoon white sugar
1 tablespoon vegetable oil
1/2 teaspoon salt
2 cups bread flour
________________
16 Rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour
----------------------------
I use the 4 roll option but make just a biggish one for a small loaf.
I had a lot of fails using 'bread flour' they came out like cakey bricks, too heavy for this type of bread perhaps or maybe just meant for breadmakers, so I only use el cheapo Plain Flour now and it works a treat. But a few experiments will sort that out for your tastes.
Also the kneading thing, stretch it, twist it and generally play about with it, it appears to like rough treatment.
I don't fuss with the glaze, they do brown slightly without it. Depends on how flash you want them/it to look.
French Bread Rolls
Ingredients list now reflects the new serving size.
Egg white and water for glaze.
4 Rolls
Ingredients
1/4 cup and 2 tablespoons warm water (110 degrees F/45 degrees C)
3/4 teaspoon active dry yeast
1-1/2 teaspoons white sugar
1-1/2 teaspoons vegetable oil
1/4 teaspoon salt
1 cup bread flour
See below for ingredient amounts for other serving sizes!
Directions
NOTE: Recipe directions are for the original serving size of 16. Ignore amounts of ingredients mentioned.
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.
Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, (or drape with loosened clingwrap) and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, (thump it hard with a fist to force the yeast gas out) and turn it out onto a lightly floured surface. Knead again lightly for a minute or two.
Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart.
Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
___________
8 Rolls:
Ingredients list now reflects the new serving size.
3/4 cup warm water (110 degrees F/45 degrees C)
1-1/2 teaspoons active dry yeast
1 tablespoon white sugar
1 tablespoon vegetable oil
1/2 teaspoon salt
2 cups bread flour
________________
16 Rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour
----------------------------
!! Did I leave that out??? :getit:
