Bread Rolls
There is something I really enjoy about the whole bread making process; the mixing, the shaping, the kneading, the smells. It is such a relaxing and enjoyable process. Then comes the success of your finished product. I came across this recipe on the frugal girl and it looked so good I just had to give it a go.
Dough: (yields 16 rolls, or 8 large rolls)
- 1/2 cup warm water
- 2 packages active dry yeast
- 3/4 cup milk
- 1/4 cup sugar
- 2 tablespoons unsalted butter
- 2 teaspoons salt
- 5 cups unbleached all purpose flour
- 3 eggs (1 egg will be used for the egg wash)
I started by adding 1/2 a cup of warm water and 2 packages of active dry yeast to the mixer bowl and let it foam.
On low heat in a small pot, I added 3/4 cup milk, 2 tablespoons butter, 1/4 cup sugar, and 2 teaspoons of salt. I kept the milk mixture on the heat until it was warm (about 105 degrees Fahrenheit on the thermometer). Then I added it to the yeast and mixed in 2 cups of flour.
I added 2 eggs. At this point, the dough mixture was quite loose looking.
I added in the remaining 3 cups of flour, mixing until it was firm and started to form a ball.
I placed the dough onto a floured surface kneading until I was able to make a smooth, round ball.
Then I placed the neatly formed ball back into the mixer bowl and covered it with a wet tea towel for one hour.
Once the hour was up and my dough had risen, I placed it neatly onto the floured surface. I quartered it, and then quartered each quarter. Thats a mouthful. A total of 16 equal pieces.
I formed each of my 16 pieces into a neat ball, tucking the ends under. I slightly flattened each round. and then placed 12 of the rounds onto my floured bread stone. The other 4 had to wait their turn.
I placed a wet tea towel over my shaped rolls for 45 minutes. While the rolls were rising I pre heated my oven to 350 degrees.
Once the 45 minutes were up, I brushed the rolls with an egg wash and place them into the oven for 14 minutes until golden brown and hollow sounding when the bottom was tapped. Then I cooled them for another 30 minutes or so.
These rolls were easy to prepare and fairly quick to do aside from the rise times. I am planning on making these again to use as slider buns. We will be using our bread rolls for sandwiches, served warm with our dinner, and even for breakfast to make a nice fried egg sandwich!