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Thought I'd join in with the howtos! Whilst I like my sourdoughs and seed/granary mixes, the rest of my household goes in for the soft white stuff. As I hate slicing bread, I merged a few recipes to come up with the following enriched bread roll.
First things first, the recipe. You want:
7g instant yeast - I use Doves Farm Instant
500g strong white flour - Decent quality wins here, I find Waitrose' essentials really good for the price
10g table salt - anything as long as its real salt, no need for sea salt, needs to be a fine grain
15g golden syrup
330ml whole milk
20g unsalted butter - I use President, I don't think it matters in this quantity
If you're using a bread maker to kneed, throw it in the order above. Make sure the milk and butter are room temp or cheat by measuring the milk in a mug, add the butter in to the mug and heat in the microwave until the butter just starts to melt (about 30s @ 1000W).
If you're doing by hand, get a big bowl, add flour, put yeast in one half, salt in the other half and mix together making sure that the yeast doesn't touch the salt then add the other ingredients. Again, make sure the milk and butter are room temp or cheat by measuring the milk in a mug, add the butter in to the mug and heat in the microwave until the butter just starts to melt (about 30s @ 1000W).
Mix together until there's no more loose flour in the bowl then knead (there are many guides out there how to knead well).
You'll end up with a really manageable, soft and smooth, not too sticky ball like you see in the Dominos ads.
At this point, throw the dough back in a bowl and cover with cling film for about 90 mins or until roughly doubled in size. The best way to test this the first time is to press it with a slightly floured finger, if the finger mark pops back straight away, it needs a bit longer, if it slowly fills back but not completely you're good to go and if it doesn't move... you've overproofed and you'll need to punch it back down and rerise.
Once you're happy with the rise, take it out of the bowl and fold it in half a couple of times giving it a quarter turn. This is to take some of the gases out but not lose too much. You'll need a cutting implement of some type next, I use a dough cutter with a soft edge.
Divide the dough in to eight pieces, you're aiming for around 109-110g a piece. Takes a bit of practice at first.
Now for shaping. Tape a piece of the dough and lightly flatten it with the palm of your hand in to a disc. Fold the edges in as if you were creating a pouch.
Now for the bit I can't describe very well. Flip the dough over and using both hands, you're looking to push the sides of the dough down and under whilst giving it a slight twist. This will round the ball. Once round-ish give it a light roll with a cupped hand. It's done when its round and the bottom of the ball is sealed nicely.
Pop in to a baking tray with some baking paper and flatten it slightly.
Repeat leaving a bit of space between each one.
Cover with film and leave for an hour until roughly doubled or alternatively, throw in the fridge over night (this really intensifies the flavour).
After 30-40 mins of the hour wait, pre-heat your oven to 230c.
Once done - they should look something like this. Pop any air bubbles that have formed on the surface with a pin or by pinching (more likely if in the fridge overnight).
With regards to oven temperatures, I have a Neff Circotherm oven, I either use 230c 'roasting' which uses a traditional top and bottom element or 200c on circotherm which is akin to fan. This will need a bit of testing with your oven but the basic rule is the hotter the temperature - the shorter bake and the thinner the crust will be once the bread is baked as it will create a superficial crust. For crusty rolls, you want about 200-210c traditional and to bake longer (maybe 25-30 mins).
Anyway, for these you'll want the rolls in for about 15 mins. I use a temp probe to check for temperature as the turn over and tap method won't really work with a soft roll. It's done when it's around 92-94c.
Once done, transfer to a rack and cool. The rolls will come out with a hard crust but as they cool the steam will soften it.
I generally leave to cool completely, separate then freeze immediately - these freeze really well.
Will update with a 'crumb' pic in the morning.
First things first, the recipe. You want:
7g instant yeast - I use Doves Farm Instant
500g strong white flour - Decent quality wins here, I find Waitrose' essentials really good for the price
10g table salt - anything as long as its real salt, no need for sea salt, needs to be a fine grain
15g golden syrup
330ml whole milk
20g unsalted butter - I use President, I don't think it matters in this quantity
If you're using a bread maker to kneed, throw it in the order above. Make sure the milk and butter are room temp or cheat by measuring the milk in a mug, add the butter in to the mug and heat in the microwave until the butter just starts to melt (about 30s @ 1000W).
If you're doing by hand, get a big bowl, add flour, put yeast in one half, salt in the other half and mix together making sure that the yeast doesn't touch the salt then add the other ingredients. Again, make sure the milk and butter are room temp or cheat by measuring the milk in a mug, add the butter in to the mug and heat in the microwave until the butter just starts to melt (about 30s @ 1000W).
Mix together until there's no more loose flour in the bowl then knead (there are many guides out there how to knead well).
You'll end up with a really manageable, soft and smooth, not too sticky ball like you see in the Dominos ads.
At this point, throw the dough back in a bowl and cover with cling film for about 90 mins or until roughly doubled in size. The best way to test this the first time is to press it with a slightly floured finger, if the finger mark pops back straight away, it needs a bit longer, if it slowly fills back but not completely you're good to go and if it doesn't move... you've overproofed and you'll need to punch it back down and rerise.
Once you're happy with the rise, take it out of the bowl and fold it in half a couple of times giving it a quarter turn. This is to take some of the gases out but not lose too much. You'll need a cutting implement of some type next, I use a dough cutter with a soft edge.
Divide the dough in to eight pieces, you're aiming for around 109-110g a piece. Takes a bit of practice at first.
Now for shaping. Tape a piece of the dough and lightly flatten it with the palm of your hand in to a disc. Fold the edges in as if you were creating a pouch.
Now for the bit I can't describe very well. Flip the dough over and using both hands, you're looking to push the sides of the dough down and under whilst giving it a slight twist. This will round the ball. Once round-ish give it a light roll with a cupped hand. It's done when its round and the bottom of the ball is sealed nicely.
Pop in to a baking tray with some baking paper and flatten it slightly.
Repeat leaving a bit of space between each one.
Cover with film and leave for an hour until roughly doubled or alternatively, throw in the fridge over night (this really intensifies the flavour).
After 30-40 mins of the hour wait, pre-heat your oven to 230c.
Once done - they should look something like this. Pop any air bubbles that have formed on the surface with a pin or by pinching (more likely if in the fridge overnight).
With regards to oven temperatures, I have a Neff Circotherm oven, I either use 230c 'roasting' which uses a traditional top and bottom element or 200c on circotherm which is akin to fan. This will need a bit of testing with your oven but the basic rule is the hotter the temperature - the shorter bake and the thinner the crust will be once the bread is baked as it will create a superficial crust. For crusty rolls, you want about 200-210c traditional and to bake longer (maybe 25-30 mins).
Anyway, for these you'll want the rolls in for about 15 mins. I use a temp probe to check for temperature as the turn over and tap method won't really work with a soft roll. It's done when it's around 92-94c.
Once done, transfer to a rack and cool. The rolls will come out with a hard crust but as they cool the steam will soften it.
I generally leave to cool completely, separate then freeze immediately - these freeze really well.
Will update with a 'crumb' pic in the morning.
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