Difference between revisions of "Bread rolls"
(Created page with "== Ingredients == * 500g strong white bread flour * 320ml water * 7g yeast * 5g salt == Method == In a bowl, add the flour, yeast and salt, then add the water and form to...") |
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In a bowl, add the flour, yeast and salt, then add the water and form to a nice dough, ideally the dough should be a bit wet. | In a bowl, add the flour, yeast and salt, then add the water and form to a nice dough, ideally the dough should be a bit wet. | ||
| − | On an oiled work surface tip out the dough and knead for about 5 minutes, the dough should be smooth | + | On an oiled work surface tip out the dough and knead for about 5 minutes, the dough should be smooth and elastic. |
Place the dough into an oiled bowl and cover with oiled clingfilm or a damp tea towel and leave until doubled in size. (about an hour). | Place the dough into an oiled bowl and cover with oiled clingfilm or a damp tea towel and leave until doubled in size. (about an hour). | ||
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Transfer to a baking tray and cover with a damp tea towel to prove for an hour. | Transfer to a baking tray and cover with a damp tea towel to prove for an hour. | ||
| − | Bake in a | + | Bake in a '''preheated''' 230 degree oven for 10 minutes or so. |
Latest revision as of 00:12, 6 December 2020
Ingredients
- 500g strong white bread flour
- 320ml water
- 7g yeast
- 5g salt
Method
In a bowl, add the flour, yeast and salt, then add the water and form to a nice dough, ideally the dough should be a bit wet.
On an oiled work surface tip out the dough and knead for about 5 minutes, the dough should be smooth and elastic.
Place the dough into an oiled bowl and cover with oiled clingfilm or a damp tea towel and leave until doubled in size. (about an hour).
Tip the dough back onto a floured work surface and knock some of the air out. Then split the dough into 8 pieces. If you want even rolls use a digital scale to get these even, otherwise just by eye is probably good enough.
You then need to shape each roll. Take a lump of dough and flatten slightly into a roundish disc. Then gentally fold in the disc from the edge to the middle to form a ball shape with the folds at the top. (You should work round folding a bit at a time).
Once done, flip over the ball onto an area of the board with little flour (you want the dough to stick slightly), then place your cupped hand over the dough ball and make circular motions. This will cause the dough to form a ball shape. There's a decent video here.
Transfer to a baking tray and cover with a damp tea towel to prove for an hour.
Bake in a preheated 230 degree oven for 10 minutes or so.
