Plain White rolls - no fuss

[moysie]

Made these today, I thought the dough seemed quite wet after the first rise?? (Don't know if that is standard or not being a newbie) but they turned out pretty gear I thought. Thanks for the recipe!

[achookwoman]

Mousiest,  bread loves moisture and warmth.  The wetter the dough the better the rise.  Glad you are making your own bread. 

[moysie]

Thanks Achookwoman :

[cookie1]

Congratulations Moysie. I love this recipe you can do so much with it.

[moysie]

Thanks Cookie 

[Cornish Cream]

Made with Malted Granary Flour.

[judydawn]

Nice rolls CC.

[Cornish Cream]

Thanks Judy.I made them to go with the Pulled Pork tonight 

[Lucyluu]

I make this as a loaf to cook in my slow cooker.Add about 10 grams more water, I swap out 100 grams of bread flour for 100 grm of rye flour then  I add 3 tablespoons of mixed seeds while its kneading. Never had a failure. Perfect.

[cookie1]

CC they look perfect.

Lucyluu another brilliant idea. Thanks.

[achookwoman]

CC ,  the rolls look very nice. 
Lucylou,  glad to see you playing with this recipe.  It is intended as a basic recipe,  to be fiddled with.

[Cornish Cream]

Thanks girls

[JulieO]

Lovely rolls Cornish 

Thanks for the tips Lucy, have made a note. 

[Bonsai]

I got an idea from the lovely "Not Quite Nigella" blog for a feta and garlic loaf. I put 10 cloves of unpeeled garlic in a tiny saucepan with olive oil to cover and simmered them until really tender, drained, cooled and peeled and mashed. I use some of the garlicky oil to oil my bread tin then hand- kneaded the squashed garlic and 125g of feta (mine was home made goats milk feta) through the dough recipe at the end of the first rise. Put the dough in the tin and let it rise as usual as a loaf and cooked 210 degrees C until brown, about 35 mins in my oven. A very tasty loaf that has kept well.

[Frozzie]

Sounds delish bonsai