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Author Topic: Plain White rolls - no fuss  (Read 388802 times)

Offline Lellyj

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Re: Plain White rolls - no fuss
« Reply #435 on: April 08, 2012, 06:41:39 am »
Beautiful, Uni and Jess!  Those tall loaves are looking mighty fine too!

I'm sure that I have read through this whole thread at least once, but can't quite remember if anyone has added seeds to this mix?  Don't have time to read through it now and I wonder if anyone knows if that will work?  Thanks, sorry if that's cheeky.


Lx
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Offline fundj&e

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Re: Plain White rolls - no fuss
« Reply #436 on: April 08, 2012, 06:47:51 am »
Lellyj i add upto 40g of seeds
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i don't need a recipe i'm italian

Offline achookwoman

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Re: Plain White rolls - no fuss
« Reply #437 on: April 08, 2012, 07:55:55 am »
Uni and Jess, fab rolls and all made by hand. 
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Offline cookie1

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Re: Plain White rolls - no fuss
« Reply #438 on: April 08, 2012, 08:33:37 am »
I made this into a loaf today. I used my largest tin and the bread is enormous.
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Offline Cornish Cream

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Re: Plain White rolls - no fuss
« Reply #439 on: April 08, 2012, 08:49:18 am »
Congratulate Jess for me Uni,she did a fabulous job. :-*
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Offline judydawn

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Re: Plain White rolls - no fuss
« Reply #440 on: April 08, 2012, 08:51:59 am »
Great work Uni & Jess - I love the colour of the rolls, can never get mine to look as light as that  :P

As previously mentioned, I made the dough yesterday afternoon, let it do the first rising in the bowl, shaped them into baguette type rolls and placed in the fridge overnight.  I used 1/2 white flour and 1/2 grain flour.  This morning I bought them to room temp for about an hour, slashed and sprayed them then placed them into a cold oven set for 210o and cooked them for 30 minutes.  I was very happy with them and also a bit surprised that they even rose further in the fridge overnight.
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Judy from North Haven, South Australia

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Offline achookwoman

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Re: Plain White rolls - no fuss
« Reply #441 on: April 08, 2012, 09:59:24 am »
Well done Judy.  We never stop learning.
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Offline judydawn

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Re: Plain White rolls - no fuss
« Reply #442 on: April 08, 2012, 10:02:19 am »
I could probably have cooked them a little less, what do you reckon Chookie - 20 minutes perhaps?
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Judy from North Haven, South Australia

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Offline Cornish Cream

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Re: Plain White rolls - no fuss
« Reply #443 on: April 08, 2012, 10:31:13 am »
Wow those look good JD  :)
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Denise...Buckinghamshire,U.K.
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Offline judydawn

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Re: Plain White rolls - no fuss
« Reply #444 on: April 08, 2012, 11:07:49 am »
The tray worked well CC, thank you for that  ;)
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Judy from North Haven, South Australia

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Offline achookwoman

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Re: Plain White rolls - no fuss
« Reply #445 on: April 08, 2012, 11:48:55 am »
Judy, 20 mins. Probably plenty. although depends on how long your oven took to reach 210.   Did you turn the tray around half way through?
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Offline cookie1

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Re: Plain White rolls - no fuss
« Reply #446 on: April 08, 2012, 11:51:13 am »
They look lovely Judy. The 'tray' is amazing isn't it? We have even had baguette shaped fruit bread today.  :-* :-* :-* :-*CC.
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Offline judydawn

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Re: Plain White rolls - no fuss
« Reply #447 on: April 08, 2012, 11:52:07 am »
Quote from: achookwoman on April 08, 2012, 11:48:55 am
Judy, 20 mins. Probably plenty. although depends on how long your oven took to reach 210.   Did you turn the tray around half way through?

No Chookie, why do I need to do that?

Yes Cookie, I love it and it is so much easier to store than metal trays.
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Offline meganjane

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Re: Plain White rolls - no fuss
« Reply #448 on: April 08, 2012, 04:34:58 pm »
Wow, this thread is 23 pages long! I haven't read it for ages and there's been a lot of experimentation. Love the tall loaves.

I haven't made chookie's rolls for a while as I've been making Teninas Buttermilk Rolls.
I like the idea of starting with a roux. I think I'll experiment with chookie's recipe using a roux starter. Has anyone done that yet?
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Offline achookwoman

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Re: Plain White rolls - no fuss
« Reply #449 on: April 08, 2012, 09:58:07 pm »
Quote from: meganjane on April 08, 2012, 04:34:58 pm
Wow, this thread is 23 pages long! I haven't read it for ages and there's been a lot of experimentation. Love the tall loaves.

I haven't made chookie's rolls for a while as I've been making Teninas Buttermilk Rolls.
I like the idea of starting with a roux. I think I'll experiment with chookie's recipe using a roux starter. Has anyone done that yet?

MJ,  go fo it and let us know how it turns out.
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