Monday, May 27, 2013

Plain bread rolls recipe

This is my first time making bread and its no easy feat to do it by hand (adding bread machine to my wish-list.) Nevertheless, it was a good workout and you feel really satisfied at the end of the day when you are greeted with this lovely buns.

mini rolls
Not too shabby for first timer

These fragrant mini buns are not difficult to make, albeit time consuming as you have wait for the dough to proof twice. My recipe is from small small baker with some minor "rounding-up". Do check out this lovely blog here.

Makes 12 mini rolls


Starter dough
200g bread flour
1 tsp instant yeast
15g milk powder
1 large egg
75g fresh milk

Main dough
70g bread flour
40g sugar
1/2 tsp salt
30g milk
30g unsalted butter


For detailed steps, please refer to original recipe.


Proofing is important for the buns to rise beautifully when baking. Cover rolled buns with cling wrap and leave them to double twice in size before baking (during second round of proofing).

For a nice crisp brown crust, brush tops of buns with beaten egg before baking. When buns are almost done, move tray to top shelf to brown tops for another 2-3 minutes. If you do not have a brush, use the back of a tablespoon to coat buns. Be careful and gentle when coating as you do not want to have cracks/bubbles appearing on the baked buns.

Move from middle rack to top rack for browning

These buns are fun to make and delicious fresh out of oven. They are versatile and you can afford to be creative in the flavours.

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