Bread Recipes

Bake at home everyday bread rolls with Roger

Bake at home everyday bread rolls with Roger
For sandwiches and burgers
With or without Sesame Seed
Ideal to freeze
Full Instructions in the video
50% white 50% wholemeal flour

• 250g 8oz 1cup Very strong wholemeal bread flour
• 250g 8oz 1cup Strong white bread flour
• 7g 1/4oz ½tbs Dried yeast or 12.5g (1/2oz or 1tbs) fresh yeast
• 10g 1/3oz 2tsp Salt
• 30g 1.0oz 1/8cup Veg Oil (sunflower or Rapeseed Canola)
• 10g 1/3oz 2tsp Brown sugar
• 300g 10oz 1 1/3cup Water

Baking Temperatures Conversions
185°C 365°F gas mark 4
175°C 347°F gas mark 3 to 4

Method Fresh Yeast
Wet ingredients
Boil a kettle. Put sugar into a jug add 100g of boiling water and stir until dissolved. Add 200g of water plus the fresh yeast in that order.
Dry Ingredients
Mix the flours and salt in a big bowl and mix until fully combined.
Add wet ingredients to dry ingredients in a glass bowl. Add 30g of veg oil and mix well using a cutlery knife.
Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). If the flour is too sticky add more white flour. If too dry add water a drop at a time.
1st Rise (Ferment)
Lightly grease a glass bowl with some oil. Put the dough in, cover the bowl with cling film and leave to rise until doubled in size. For a better result put the uncovered bowl into the oven and pour boiling water into a roasting tin at the bottom of the oven. This simulates a proving box and is the better method to produce soft and fluffy rolls. Allow the dough to double in size which should take between 30 minutes and 1 hour.
Knock all the air out of the dough. Put it onto a dry surface and flatten it with your fingers. Cut and weigh into 75g balls for sandwiches or burgers. Shaping is not easy, see my video to view my method. Place rolls onto a greaseproof paper covered baking tray. It’s OK if they are not too far apart as they will kiss when they bake which is cool.
2nd Rise (Prove)
Cover the rolls with oiled cling film and leave to prove until doubled in size or put back into the oven uncovered and add boiling water to the roasting tin. (Make sure you have emptied the roasting tin first.) The heat and steam will provide the yeast with an ideal environment to rise. After about 30 minutes when the rolls have risen by about 75% take the rolls out and place on the kitchen side. These will continue to rise for the next 10 to 15 minutes whilst the oven is pre-heating.
At this stage, whilst the oven is heating up, if you want to add seeds to the surface brush with egg wash (simply a beaten egg) and sprinkle on your seeds.
Preheat your oven to 185°C. Place your rolls on the middle tray. Turn the oven temperature down to 175°C. After 12 minutes check the rolls. If they are baking unevenly, open the oven, take out the tray and re-insert after turning the tray 180 degrees. If you are baking on 2 shelves turn the trays and swap shelves. Watch the rolls until they achieve the colour you want about another 3 to 5 minutes should be enough. Open the door and look if you need to. Check the rolls by tapping on the base, should be hard and sound hollow. Leave on the side to cool.
As soon as they are cool cut and place flat into zippy bags. Freeze immediately. When you want to use take out of freezer about an hour before you want to use or flash through the microwave defroster and leave for a few minutes to cool. If making sandwiches for later use the bread frozen and then bag and leave until required, the bread will defrost and help keep your sandwich fresh.

Original of the video here

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