The first time I tried making bread rolls, they came out looking great. We tried them fresh out of the oven and they tasted fantastic.
The next day we happily offered them to some unsuspecting guests who, I think, won’t be coming this way again. I still haven’t forgotten the ‘chewing chewing chewing’ face and then the swallowing it down with a glass of water.
The bread roll had become a rubber roll when it went cold! What we didn’t know at that time was that a minute in the MW was all it took to turn the rolls soft again.
Well, we may have lost a friend that day, but we have gained our lesson in return – bread rolls shouldn’t be served cold, ever!
The recipe for bread rolls is from this post of hers.
- All purpose flour : 2 cups
- Active dry yeast : 1/2 tbsp
- Luke warm water : 1/2 cup
- Salt : 1 tsp
- Sugar : 2 tbsp
- Egg white : 1, for brushing (or milk)
- Sesame seeds
- Oil for greasing
- Dissolve the yeast and sugar in the lukewarm and keep aside for 10 minutes, till it proofs.
- Combine flour and salt in another bowl and add the yeast mixture and form a dough.Add more water, if required.
- Knead the dough for 5-6 minutes and cover and keep in a greased bowl till it doubles (about 2 hours).
- Punch the dough down and divide into small balls. Roll them into desired shapes (clover leaf, twist, knot, S shape) and line them in a greased baking pan.
- Cover the dough and let the dough rest for another one hour.
- Brush with an egg white wash or milk.
- Bake in a preheated oven for 15 min at 225 C or till the crust turns golden.
- Serve them hot with butter, jam, marmalade. Or microwave at the time of serving.