Wednesday, May 21, 2014

Pull-Apart Bread Rolls

I have tried making our own bread for a few weeks now and the results are not too bad. I have added wholemeal flour to the white flour at the ratio of 1:2 to add texture. I use the same recipe for other bread such as foccacia and pizza. For me, variations come in the forms of shapes and toppings at the mo.

Basic Recipe
1 cup high grade flour
½ cup wholemeal flour (you can use all white flour if you prefer)
1 ½ teaspoon dry yeast (I use Tasti Bread Maker Yeast)
¾ teaspoon sugar
½ teaspoon salt
½ cup very warm water
Olive oil

Mix dry yeast, sugar and about 1 teaspoon olive oil in a jug and proof for 5-10 minutes in a warm place. I normally switch the oven on briefly for 3-4 minutes and then switch off and rest my yeast mixture in there. It should take 5-10 minutes to get frothy.

In a food processor (you can use cake mixer with dough hooks as you need a pretty grunty food processor) with plastic blade, place flour and salt and pulse briefly to mix. Then turn the machine on and feed the yeast mixture through the spout on the lid. It will take about 1 minute for the dough to form into a ball.

Drizzle a bit of olive oil into a bowl. Remove the dough from the machine and roll it between your hands for a few seconds and turn it in the oiled bowl. Cover with cling film and put it back in the oven to rise for about 40 minutes to an hour.

When it rises to twice the original size, knock it back gently with your fist. Knead the dough briefly and divide into 8 smaller balls. Place them in the well grease 20 cm round cake pan, seven balls around the edge and one in the centre. Cover the pan and leave the dough to rise one more time – half an hour or so.

Pre-heat the oven to 220 degrees C.

The rolls will have risen to fill the pan – brush them with melted butter to form a nice crust. Bake for 15-18 minutes. Serve warm.

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