Plain White rolls - no fuss

[achookwoman]

 Dizzy,  congratulation.  You are now a registered member of the Bread Tragics Club


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Took my herb and cheese version of this to lunch at SIL yesterday. Everyone loved it and my DH nanna thought it was bought bread and when I said I made it, she was very impressed.

Thanks again

[DizzyGirl]

Thank you for allowing me into the "Bread Tragics Club" I feel really honoured 

I am getting pretty obsessed with bread making now and have asked Santa for all things bread. Another bread bin and bread loaf tins in various sizes. Also lots of preserving jars for jams etc.

[achookwoman]

$1 dough scraper is a good stocking filler and a thermometer to stick in the bread to check that it is cooked. Go Dizzy go.

[DizzyGirl]

mmmm must add them to my letter to Santa 

Is the thermometer a bread one or do you use a meat thermometer?

[achookwoman]

Dizzy,  not a meat one.  Don't know what it is called!! Took a photo so you could see what it looks like.  Maybe you could send this to Santa.  You stick it in the loaf and when it registers 200 Fahrenheit,  it is cooked.  If not put back in oven 5/10 mins.

[cookie1]

I've got a digital one and I love it. I haven't used it for bread yet, only cakes.

[achookwoman]

Cookie,  mine is very old but still works.  What temp do you expect from a cake when it is cooked?

[Lilli33]

Ah great this is good to know, I didn't realise ( though now I think about it, it would be logical) you can check temp.

I bought a dough scraper, plastic and flexible for $1.90 with free del I think on eBay... Used it on the weekend, so simple n easy!

[achookwoman]

Ah great this is good to know, I didn't realise ( though now I think about it, it would be logical) you can check temp.

I bought a dough scraper, plastic and flexible for $1.90 with free del I think on eBay... Used it on the weekend, so simple n easy!

And won't cut you silicon mat. 

[cookie1]

Chookie I pm'ed Andie for the information. She said 100⁰C for the cake. I find it works well for me as I was having a few raw cakes in the centre.

Oops, it was 99 for the cake. This is where she mentions it.

[DizzyGirl]

Just looked at achookwomans $1 loaf which was based on this recipe. My loaf is always denser than what hers looks like. Is that because I use bakers flour, or is that how it should be. It tastes great though

[achookwoman]

DG,  try adding 20mls more warm water.  Flour is all different,  DO use Bakers flour.  Let me know how you go.

[Tam]

Has anyone left this dough overnight to prove? If so, is it best to pop it in the bottom of the fridge, covered? I want to have them for DH's lunch tomorrow but don't want to be up at 5 making them
Thanks!!

[fundj&e]

yes after the 1st rise, covered with glad wrap, any where in the fridge will do

i am making 90 little rolls tomorrow 

[achookwoman]

yes after the 1st rise, covered with glad wrap, any where in the fridge will do

i am making 90 little rolls tomorrow 

But you must bring them back to room temp before you can cook them.
They only take 2 hours to make from the time you put the flour in the TMX bowl, until they are cooked.  If you start at 10.00am they are ready for lunch. At 12.00. During this time you only spend about 10 mins. Attending to the rolls.
If you use the cold oven start they are even quicker.  Less than 1 1/2 hours.
You could also under cook them and then stick them in a hot oven for 10 mins.  This is what I do, In fact I am doing it for lunch tomorrow.