Plain White rolls - no fuss

[Maddie]

Hello, this is only my second post I think.  I made these Plain White rolls tonight and they are hard little bricks.  Apart from having no bread improver (and honestly, I am ashamed to admit I don't know what it is, will investigate that), I did exactly as told, but they were hard and doughy.
If anyone is able to give me any idea, I'd be grateful.
Thank you,
Maddie

[judydawn]

Maddie this is your 5th posting.  Your tally of postings is under your forum name/avatar.

Well I don't know what you have done wrong with this recipe.  Did you use bakers' flour, warm water, did you use dried yeast or fresh yeast, did you make sure the yeast was not touching the salt when you put every ingredient into the bowl ?

If the water is too hot it can kill the yeast, if the yeast is not fresh, it will not work.

Have a read of this thread regarding testing of your yeast.

[Maddie]

Judydawn, thank youfor your post. I appreciate it.  I was using dried yeast.  I am only new to the bread making business.  The yeast and salt may well have touched.  I think perhaps also that I proved it in too warm a place. I was worried that it wasn't proving.

I will check out what you suggested. 

I didn't realise I had posted five times. Gee, almost a regular. lol.

thanks again.

[Bonsai]

Maddy did your dough double in size before you baked it?  Don't give up, we all had a few dough disasters when we started 😊

[judydawn]

Keep asking questions Maddie, my first few attempts at bread were terrible and I almost gave up - I am now quite confident with my breadmaking.  You will be so pleased with yourself when you make a successful batch of rolls or a loaf of bread and believe me, that feeling never wanes no matter how many loaves etc we make.

[achookwoman]

Maddy,  don't give up.  This recipe was written for you.!!!  The proving temp should be between 20/25 o C.  Too hot and you can kill the yeast.  If the water you add to the dough is too hot this will also kill it.  If the water is too cool, the dough will rise but will take much longer.
Have another go,  and if you still have trouble we will walk you through it step by step.

[CreamPuff63]

Test the water on your wrist (remember the bread is your baby  )

[fundj&e]

please  don't give up maddi, you can do this

try heating the water and yeast 1st

1.30 mins  at 37 on speed 1

[helbels]

Made these for the first time today - verdict: very nice!  Crispy and crunchy on the outside, soft in the middle (although I did spray with olive oil rather than water during the second prove).

Will be interested to see how they are tomorrow.  So far every bread I've tried in Thermomix has been nice if eaten on the day of making, but goes hard very quickly from day 2 onwards, tasting more like "stale" bread.

[judydawn]

Usually what isn't eaten on day one gets frozen here helbels, nothing is ever wasted.  I will be interested to see how your rolls are tomorrow.  Perhaps our members can advise you of any loaves, rolls etc which are still fresh on day 2 from their personal experience.

[helbels]

Hope so Judy - there's only the 2 of us in our house, so we struggle to get through a lot of things before they go off - I'm getting very adept at reducing the quantities of recipes - I halved the bread dough today and we got 5 large rolls from it... 3 have been eaten, but the other 2 will need to wait until tomorrow! 

[achookwoman]

I find that with this recipe,  the loaf stays fresher than the rolls. As Judy states, when Imake a loaf or rolls, 1/2 gets frozen.  There are also only 2 here.  It also means there is more variety in what you eat. 

[fundj&e]

helbels i have made a 1/4 of the recipe and it did work out great

[Halex]

See what I have done to your bread Chooks, lol

Spider dip bowl for Halloween.
Cut top off body, scoop out bread & fill with dip.
Legs need to be thinner & longer.

[fundj&e]

looks good H