Plain White rolls - no fuss

[achookwoman]

Can also use it to cook rolls.

[Molly]

So,  do you just oil it and then pop the dough in for its second rise ad then into the oven??

[achookwoman]

So,  do you just oil it and then pop the dough in for its second rise ad then into the oven??

Molly, yes.  Let it rise for a second time in the tray and the spray with water,  and cut slashes in the top and then into pre heated oven.  I usually cook for 15 mins,  take the bread sticks out of the tray and turn them upside down into the tray and pop them back into the oven for another 5/7 mins.  Let us know how you go.

[Brumington]

Well, this was only the second thing I have made in my brand newTMX, and the very first thing I made on my own. If everything turns out as good as these rolls, I am already sure I made the right decision to buy one.  I'm really hoping this link works so you can see the photo. Cuffed to bits. 

http://farm6.staticflickr.com/5457/6946879336_48ac510d38.jpg

[fundj&e]

wow great looking rolls well done Brumington

[dede]

Brumington you should be cuffed, they look perfect. And you very first recipe on your own wow.

[Chelsea (Thermie Groupie)]

I just can't get this bread to come out right.  Everyone else does so well with the recipe, but I can't master it. I am using my 680g tin for this loaf.  Does that sound right Chookie?

[fundj&e]

Chelsea have u tried a free form loaf with this recipe

[achookwoman]

Chelsea,  What is the cm.  measurements of the tin?

Brumington,  congratulations,  these are perfect. 

[Chelsea (Thermie Groupie)]

It is 27x11cm Chookie.  From what I have read it seems like it should be the right size tin for a 500g flour loaf but when I let it rise to almost the top of the tin it flops in the oven. If I don't let it rise as much it is a very low dense loaf.

[judydawn]

Isn't it strange that some can and others can't have success with this recipe.
Brumington, you must be so proud of your rolls - I know the feeling.

[Cornish Cream]

Great bread rolls Brumington

[achookwoman]

Chelsea, what flour are you using?  The tin size is what I often use.   

[Chelsea (Thermie Groupie)]

Wallaby bakers flour at the moment. Do you let your bread rise level with the top of the tin Chookie?

[Brumington]

I've made these again as a loaf with great success. I'll let you know what I did so it might help you to achieve a better result Chelsea.

I warmed the water, sugar and yeast at 37degrees mixing on speed 2 for about 1 min 30. Then let it sit for a few mins while you get the other ingredients. Add the flour and a teaspoon of bread improver along with salt. Make sure salt is on top. Do as recipe states with mixing and resting in bowl. When double tip on to surface and handle as little as possible in order to shape it into the loaf tin. I then put the tin in my warm car for a second rise while I turned the oven on and let it get to temperature.

OK, the oven. Crank it up as high as it will go. When it has reached temperature throw in about ten or fifteen ice cubes and leave for five mins or so. Get ready to open the door and put the loaf in as quickly as possible so not too much steam escapes. I also sprayed the loaf with lots of water too. Ten mins at the really hot temp then turned down to 190 degrees for twenty minutes.  My loaf was beautiful.  I'm hoping this might help you.  

Here's a picture

http://farm8.staticflickr.com/7213/7095897007_24a89142fb.jpg