Wholemeal Rolls

Wednesday, 19 July 2017





Hello! It has been a while... I was away having a holiday break. I made some quick rolls for breakfast. I am sure you’ll enjoy this recipe as they are so soft. This is my favourite bread recipe as it is the most versatile.  It can be made into rolls, loaf or any shape I wish and it always come out nice and soft.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.


INGREDIENTS

400g bread flour
100g rye flour (If you do not have rye flour at home, just use 500g of bread flour)
40 g bran
1 ½ tsp Salt
30 g brown Sugar (Please add more sugar if you like sweeter)
1 ½ tsp instant yeast
2 tbsp milk powder
20 g butter
20 g corn oil or olive oil
100g fresh milk (If you do not have fresh milk at home, just use 310g water)
210 g water


METHOD:

1.  In a bowl of stand mixer, add in salt first then follow by flours, bran, yeast, milk powder, sugar, butter, oil, fresh milk and water. Using the dough hook on a stand mixer, knead until the dough comes together and elastic. It takes around 10 to 15 minutes. If the dough is too dry, add 1 tablespoon of water at a time.

2.  Then let the dough complete the first round of proofing, about 60 minutes until double in size.

3.  After first proofing, punch down the dough and transfer the dough to a clean floured surface. Roll out with a rolling pin into long rectangle shape. Roll the dough into a log like Swiss Roll. Then cut into 16 portions (weigh about 61g each). Shape each dough into a ball.

4.  Place the rolls into baking pans lined with non-stick baking sheet. Make sure they are about 1 ½ to 2 inches apart. Let the dough rise for another 45-60 mins or until double in size.

5.  Preheat oven at 200°C for at least 15 minutes before baking.

6.  Bake for 15 minutes at 200°C on the middle of the oven rack. After the first 8 minutes rotate the pan to bake the rolls evenly.

7.  Turn off the oven when the rolls are done. Remove rolls from oven and transfer onto a wire rack to cool.


Notes:

If you are unable to get bran, you may use the Wholemeal Loaf recipe. The result is the same.
This is not a crispy crust bread recipe. The crust will become soft once they cool down. If you want crispy crust, just toast before eating.


 

 

 

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