I take filled rolls to work everyday for my lunch. They are always beautifully fresh because I make the bread, add the fillings, then freeze them, all within a space of 6 hours on a saturday. Each morning I take a couple of rolls out of the freezer and they are defrosted in time for lunch.
With a bread machines, making bread is ridiculously easy - anyone can do it! This recipe is for soft rolls, no crispy crust for me!
420g water
500g strong wholemeal flour
200g strong white flour
25g powdered milk (or replace around 100g of the water with milk)
1 sachet quick yeats (7g)
50g butter (I use olive oil spread)
Put the ingredients in the bread maker and have it knead and allow the dough to rise (this takes 90 minutes in mine).
Empty the dough onto a floured board and knead for 30 seconds or so to let the air out. Break into 12 pieces (halve and halve again, then divide each lump into 3). Shape each piece into a ball and flatten slightly onto a baking sheet, allowing a few centimeters between each one. Sprinkle with flour from the board - this will help prevent a crust forming. Allow to rise.
[I have a wonderful setting on my oven that I can use for bread proving - takes about 45 minutes].
When the rolls have doubled in size, place into a hot oven (220 degrees) for 10 minutes. Take out and leave to cool, resisting the temptation to start eating straight away (although you have made 12 and you only actually need 10 for a week of lunches.....).
Also good for bacon rolls, to serve with soup etc.
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Do you really weigh the water, or should it be a measurement in ml??
ReplyDeleteYes I weigh it. 1ml of water weighs 1g, so it saves having to use an extra utensil - I just put everything in the bread maker bowl, resetting the scales between each ingredient.
ReplyDeleteOK - I didn't have good results the first time I tried these; mine were too dry and the butter didn't get incorporated properly. I'll try them again in the spare breadmachine and see if that one does a better job. I WANT these to work as they look so appetising!!
ReplyDeleteThey do taste as good as they look! Don't know about them being too dry, but to ensure the butter is incorporated I sometimes have to scrape a spatula down the sides of the breadmaker whilst it is still needing - if you don't want to do that, maybe try cutting the butter into small chunks.
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