Mauricettes (soft bread rolls)

[cookie1]

Get well quickly Uni.

Thanks nonomix.

[fundj&e]

just got thumbs down from DD at 1st she said ,a bit 2 sweet mum, then she said she did not like them

oh well u cant win them all  

JD i got 13 rolls the size is inbetween a dinner roll and lunch roll . while the 1st bacth where cooking the 2nd was resting

i will thanks cookie1

[judydawn]

Thanks Uni, 1 got 12 before I read your reply and I did rest them for 15 minutes before baking as I presumed that is what you meant.  I didn't 'indent' them, will wait to find out what that actually means.  Not long to go, they are looking good though.

[achookwoman]

fab, rolls.  Just dumped all in TMX,  kneaded for 4 mins. Prooved in bowl.  Flattened on mat , cut with plastic scraper,  dipped in hot water, brushed with egg wash, covered tray for 15 mins,jabbed with knife,  into oven ,  turned 1/2 way through. perfect. photo coming.

[judydawn]

Well mine turned out really well too and we both enjoyed them - not to sweet for us Uni 
I put them back into the oven on a wire rack for a few minutes as their bottoms were still soft after 15 minutes.
Thanks for sharing with us nonomix.  I'd love to know the purpose of the water bath step - I am always curious as to why I am doing things out of the ordinary in my cooking.

[Amy :-)]

Can anyone tell me if these would work with a grain bread flour?

[achookwoman]

Amy,  i think they would,  but would be a little heavier.

We had them for lunch and they were very soft,  Almost a little cake like.  The egg adds to this.

Uni,  I reduced the sugar as we don't like sweet rolls.  I also sprinkled some with salt flakes.

What I was interested in was the process of dunking in the water.  Love this as it gives a very silky finish.  Think you could do this with the NO Fuss recipe.  Will try.

Thanks again to Nonomix for extending our bread experience.

[fundj&e]

achookwoman i was thinking the same thing for the no fuss recipe,let us know when u do.

[achookwoman]

achookwoman i was thinking the same thing for the no fuss recipe,let us know when u do.

Uni, will do.

[meganjane]

Wow Uni, they look wonderful!

nonomix, what an interesting recipe! I'm just drooling over the food on your blog right now. Well done!

[nonomix]

Thanks Achookwoman!

Fundj, you can keep them in a tupperware box or freeze them!

Indent means make a slight slashing on the top with a knife or I use the tip of the cissors, works well too!!

The size is up to you, you can use as small or big pastry cutter as you like to cut them! Hope it helps!

[Cornish Cream]

yes nonomix great success thank you 

cookie1 i used 2  teaspoons

i baked  them in 2 lots ,i found that the one resting for 15 mins cooked better

yes  CC still in pain and unwell off to the doctors agian 2day,the scan showed inflammation in the lungs

Are you feeling better today Uni

The rolls looks sensational Uni,JD and Chookie.Must make these,thanks for the recipe nonomix

[nonomix]

Well done Judy and AchookWoman!
Cornish Cream, I love the phrase on your signature 

Not sure about the science behind the water bath but I noticed it makes them plumper after they are dipped. Also, that might be why you don't need to rest them again before baking as they seem to rise during the cooking time so they are never too dense. I guess every oven is different, that's why some of you might have had to cook them a bit longer.

[courton]

Omg, there are so many recipes I have bookmarked to try from your blog. They all look so yummy.

[nonomix]

Thanks Courton  I hope you let me know when you get to try them how you got on!