Plain White rolls - no fuss

[mab19]

That looks good Cookie.  I won't let my GD see it, she is a nutellaaholic

[musicalmummy]

FKM,  plain white rolls,  no fuss.

520g white flour
2 teasp. dried yeast.
300mls. warm water
1 teasp. each of sugar and salt

Place in bowl, knead for 4 mins
Leave in bowl until double
Form into rolls or loaf, spray with water
Leave to rise to double
Bake in pre heated oven, 210c. for 20 mins

The whole process will take less than 2 hours


To freeze bread.
When cool , wrap bread in foil and freeze.
If a loaf, it can be sliced when cool, and frozen with or without baking paper between slices.
Remove slices as required.
For rolls and bread sticks.....
Place in hot oven,  still in foil ,  or unwrap and quickly place under running water and then place in hot oven.   This can be done to frozen or thawed bread sticks or rolls. 
It is best not to refresh bread in microwave as it changes the texture of the bread.

If you know you are going to freeze bread sticks or rolls,  it is best to under cook them by 5/10 mins,  depending on size .
When I bake a loaf,  I usually cut it in 1/2 and wrap one 1/2 in foil and freeze and store the other 1/2 in a paper or plastic bag to be used over the following days.

First time making this. I suck at bread. After it kneaded it looked like little balls. Normal??

[cookie1]

Did you knead it for the full 4 minutes? This recipe is like little balls for a while but you just keep kneading.
By the way welcome to the forum.

[musicalmummy]

Did you knead it for the full 4 minutes? This recipe is like little balls for a while but you just keep kneading.
By the way welcome to the forum.

Set the thermie timer for the 4 minutes. So should I have done more?

[cookie1]

No, it should have been beautiful and smooth. Was your amount of water 300ml? It sounds as though the dough was dry. What sort of flour did you use?  Different flours absorb different amounts of water.

[achookwoman]

Sounds like not enough water. Look through the hole in lid after 2 minutes, and if the dough is not clumping together add more water,
. A tablespoon at a time.
During summer or if using wholemeal flour I add at least 2 tablespoons more water.
You may then need to knead for an extra minute.
It is better to have a wetter dough than a too dry one.
Good luck musicalmummy.
Keep us posted and keep asking for help.

[judydawn]

I’ve made these this morning for a gf coming to lunch, have not made rolls for years.

[achookwoman]

Judy, they look good.  Nothing like fresh rolls. Sounds like you are back cooking. . 

[cookie1]

Very nice Judy. I love this recipe, it can be almost anything you wish.

[judydawn]

Not back cooking too much yet Chookie but thought I’d put some extra effort in for a special friend who’s had a rough time of late. 

[achookwoman]

Judy, that is a very nice thought.  I am sure she would appreciate your effort.

[judydawn]

Thanks Chookie, she certainly did.  She brought me these lovely roses.

[achookwoman]

The roses are lovely Judy.

[cookie1]

It is very kind of you Judy. I'm sure you both enjoyed it.

[JenniCB]

Hi Chookie, hoping you see this. I’m back here after a long break and my first recipe to help bring back the love was your rolls, made into cheese and bacon rolls for lunch today. The family were very happy indeed!!

I just wanted to ask some questions if that’s ok.

If I want to make pizza dough should I use this exact recipe? Still with two rises or just the one?

I’ve noticed that the main difference between the ingredients in your recipe and others is the use of oil. I’m just curious, what difference do you think the oil would make to the finished product?

I saw a recent post by you where you tried the cold oven method for the second rise. Which do you now prefer?

Finally, whenever I’ve seen people making bread on tv they seem to knead for a really long time. Yet with the TM we only do 4 mins. Is that because the TM gives a more powerful knead?

Thanks so much for sharing all your bread making advice. I have spent the weekend reading old threads to give myself a lesson in bread making.