Plain White rolls - no fuss

[achookwoman]

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.

I make a loaf,  20 mins 200/220c,  then out of tin for 5/10 on shelf in oven to crisp the bottom.   Makes an excellent bread stick.  Also form into a stick and then cut with plastic bread scraper,  into little square rolls,  just for a change.  This is the recipe I make with the grand children as it always works.

[judydawn]

Thanks Chookie, we loved these.

[JulieO]

Me too, they are now my most favourite rolls to make. 

[cookie1]

I don't think I've tried these..................yet. Thanks.

[Thermomixer]

Thanks for finding and posting this recipe 

[Ceejay]

Awesome thanks chookie!

Straight down on my list for tomorrow... 

[JulieO]

I made this as a loaf today and in all honesty it's one of the nicest loaves I've made.  Unfortunately it stuck to the loaf tin on the sides so it pulled apart a bit, so I think I will start lining the tin in future. 

[judydawn]

I think it pays to JulieO, after the effort it is annoying when that happens.  How long did a loaf take to cook please? This reminds me I must get my batch of rolls started.

[JulieO]

Can't say for sure Judy as I didn't keep a check on it as I was doing other things at the time. Just put it on for the 20 mins and check after that.

I do put cold water in the bowl with the sugar and yeast and heat on 37C/3 mins/1 1/2 mins, then let sit for about 5 mins while getting the bread flour out, it puts a bit of heat in the bowl for the proofing. I also add 2 tsp bread improver when adding the flour etc.

So quick and easy to make and after all the breads I've made have found this the nicest, go figure! 

[judydawn]

Thanks JulieO, it is hard to figure out.  Just when you think you have got it right, along comes another recipe which improves on it - they all have the same ingredients but maybe different quantities    I've got my rolls proofing but for the first time in ages, I forgot the bread improver so it will be interesting to see if I have success without it even if it isn't in most recipes anyway but I just feel as if my bread/rolls are so much better since using it.

[JulieO]

for the first time in ages, I forgot the bread improver so it will be interesting to see if I have success without it even if it isn't in most recipes anyway but I just feel as if my bread/rolls are so much better since using it.

Yes me too Judy, fingers crossed for you. 

[achookwoman]

JD and JulieO,  glad you like this recipe.  So easy.  I make a loaf,  20 mins 200/220c,  then out of tin for 5/10 on shelf in oven to crisp the bottom.   Makes an excellent bread stick.  Also form into a stick and then cut with plastic bread scraper,  into little square rolls,  just for a change.  This is the recipe I make with the grand children as it always works.

[containergirl]

Another variation we have been fond of recently is 'chocolate loaf'.  I add a tablesoon or two of sugar to the dough.  Once the dough has risen, I flatten it out into a rectangle, sprinkle chocolate chips on it and roll it up (like a swiss roll).  I then rub a little oil and brown sugar over the top.  It often splits during baking but it adds to the charm (and no one complains about seeing chocolate).

If I am really pushed for time sometimes I have made it without waiting for it to rise or double....it isn't as fine but is still a rather grand treat.

[cookie1]

I have trouble with one of my bread tins sticking and not the others. I do line it, but I cheat and use the lining a couple of times. Only because I hate doing the liner.

Chookie I will try these as a loaf.

[achookwoman]

Someone suggested 2 teaspoons of curry powder in the basic dough recipe.