Tuesday, November 2, 2010

Just Simple Plain Rolls


these are plain bread rolls that are extremely soft, taken form the book ' Magic Bread' by Alex Goh using
the gelatinized dough method. Results are excellent..i've used the same method to make my ham and cheese bun  in my posting earlier. ok, straight to the recipe..

Ingredients A
100gm bread flour
70gm boiling water

Ingredients B
300gm bread flour
100gm plain flour
80gm sugar
6gm salt
20gm milk powder
9gm instant yeast

Ingredients C
175gm cold water
60gm cold eggs

Ingredients D
60gm butter



Method:
1.Add the boiling water from A into flour, mix well to form a dough. Cover and set aside to cool and refrigerate for at least 12 hours
2.Mix B until well blended.Add in C and knead to form rough dough.Add in A and knead until well blended.
3.Add in D and knead to form elastic dough
4.Let it proof until double its size
5.Divide the dough into required weight and mould it round. Let rest for 10mins and ready to use. As i baked using an 8 " tin pan, i divide the dough into 60gms each and second proof about 45mins.
6. Bake t 190C for 12-15mins.

12 comments:

  1. Such nice looking rolls! Truly fluffy white. lol! Oh Lena, you're such a fantastic baker. Hope you're having a great day.
    Kristy

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  2. They look super soft and so inviting!

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  3. It looks really nice and fluffy. For a more buttery taste, do you think I could add more butter without making it too heavy?

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  4. These rolls look very soft and delicious. Thanks very much for dropping by while I was away. Hope you have a great day.

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  5. thank you.

    yd, you can add more butter if you want to and maybe reduce the amount of water cos i'm afraid that you dough may be a bit wet and difficult to handle later. Alternatively, if you want buttery taste, you may add a small cube into the roll as filling as let the butter melt during baking.

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  6. wowwww! your bread look very soft. Great job! The picture makes me feel like drooling...

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  7. beautiful buns! i love bread alot hehe!

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  8. Lena, This is a typo error on the amount of the bread flour...it should be 300g, not 30g. Based on 30g of bread flour, I've made these buns 2 times and they were too "watery"...I laughed when I realized my mistake now...got a pic of my blunder. Want to see? ...if you want a laugh too. I have made a batch of buns with the right amount of flour...will try the recipe without tangzhong soon...

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  9. zoe, i am very sorry!! i've amended the recipe. oh dear, let me see the photos..i will leave my email add at yr log.

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  10. Hi Lena, I'm comtemplating to buy a breadmaker and thought I google for some recipes. This leads me to your blog, is it possible to do it in the machine and when do i add the water roux?

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  11. hello jocelyn! yes, you can do this in a breadmaker with the dough function. Using the recipe above, you work step (1) manually by hand, let it refrigerate overnight and the next day just add this overnight dough to the rest of the ingredients in your bread pan and set to dough function to mix the dough. This will probably take abt 1.5hrs to 2hrs depending on your breadmaker. After that , you can remove the dough and shape the rolls.

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