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Shaped Dinner Rolls

Adapted from "The Bread and the Bread Machine"
450 g bread flour
2 tsp salt
1/2 tsp caster
1 sachet of yeast
1/4 cup of butter
1 cup lukewarm milk

After the few attempts of failed breads and about 1-2 successful simple bread,  I decided my hand on shaping dinner rolls.  The reason being they look so good,  and I just needed to know how to braid, tie a twist,  roll the dough.  Anyway,  it was quite a brave attempt when I have not even gotten the basics right yet.I did exactly as per the book,  just that I think the temperature of my kitchen is much cooler,  I didn't quite let the dough rise and proof up to doubled its bulk.  I might have been also not too gentle on the dough,  thinking that I need to knead it hard and well.  

The picture looked quite nice,  because I was very proud of that I could shape them.  To take the picture,  I took my basket, and put a cloth over just to get that contrast,  and put it under my orange lights to get this effect.

As you can see from the picture below,  the inside was a little less than ideal,  very dense.  Well,  it tasted good overall,  a little hard on the outside. Moreover,  I didn't have any sesame seed to decorate,  I threw some herbs onto the final touch,  just to get that little flaky things on the bread.

I would say this is a fair attempt, at least I got the shapes right,  perhaps not the texture and that's when I launch into my research.

I started to look up particularly on the different types of flour and hydration...well, I didn't know that baking breads has to be so scientific......