Bread rolls ready in under 1 hour

[fundj&e]

They look great Uni are they hard rolls on top or soft?

if u want soft roll dont brush with the oil/milk/rice flour  mix

[fundj&e]

What did you change about the recipe Uni apart from the obvious of not cooking them until the oven had come to temperature?  They look great.

i added oil and bread inprover, keand for 4 mins and no egg in the oil/milk/rice flour  mix

[fundj&e]

Did these early this morning..didn't get to try before having to go to work ... DS will let me know later this morning..



Thanks again, Uni!!

i hope DS like them GF, I baked 2 lots yesterday only a few left for my to make some crostini today

[Yvette]

They look great Uni are they hard rolls on top or soft?

if u want soft roll dont brush with the oil/milk/rice flour  mix


[/

quote]

Good thinking Uni 

[goldfish]

i hope DS like them GF, I baked 2 lots yesterday only a few left for my to make some crostini today

Uni - DS says they were great!! Now will be a permanent addition . . . just have to learn a better "slashing" technique!  

[Brumington]

These are beautiful, easy to make and yes, ready in about an hour. The result is a crispy crust and lovely soft middle. I changed nothing apart from adding another five mins to the cooking time because my oven runs a little below temperature. I proved them in the cold oven for the ten minutes then left them in there as the oven was heating up to 200. Is that right? Well it worked anyway!

[fundj&e]

they look great BT, well done

 

[obbie]

great, thanks Uni

[cookie1]

Brummington they look perfect.

[Amy :-)]

Awesome buns BT

[Brumington]

Thanks guys. It's great to get some approving sounds from some of the experts. :-)

[cowley]

Where do you buy bread improver? Is that the same as baking flour?

[Amy :-)]

No, bread improver isn't baking flour Cowley. You should be able to buy bread improver at any supermarket. It will say bread improver on the box/packet

[goldfish]

Cowley... When I made these I didn't have the improver so simply left it out. Rolls were fine. I've never used it so really can't say what difference it would make... Uni or Chookie would be the ones to explain the difference as they're much more experienced with bread.

[achookwoman]

Bread improver replaces the gluten in the flour.  Plain flour is different to bread flour in that it does not have as much gluten.  It assists the yeast to rise when making bread.  Here is a roll that I made with this recipe.  I made 2 batches,  the first went to feed the fire fighters who have been very busy in our area,  the last couple of days.  They are not supposed to eat food from domestic kitchens,  but no one has time to drive to the shops for food. Tomorrow I ill make them Cinnamon scrolls from JulieO's recipe.