Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, my favorite white bread rolls. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
My Favorite White Bread Rolls is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. My Favorite White Bread Rolls is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have my favorite white bread rolls using 8 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make My Favorite White Bread Rolls:
- Prepare 280 grams Bread (strong) flour or all-purpose flour
- Make ready 20 grams Sugar
- Get 20 grams Unsalted butter
- Prepare 20 grams Skim milk powder
- Get 5 grams Salt
- Make ready 200 ml Milk
- Get 6 grams Dry yeast
- Make ready 60 Chocolate chips
Steps to make My Favorite White Bread Rolls:
- Put all the ingredients, except for the chocolate chips, into a bread machine. After the 1st rising, take the dough out and press down on it with your hands to deflate it. If you are making plain rolls, divide the dough into 8 portions.
- I usually make 4 plain rolls that are about 65 g each, and 8 chocolate chip rolls of about 35 g each.
- Fold each portion of dough over itself four times and form into rolls. Line up on a work surface seam side down. Mist lightly, cover loosely with plastic film, and leave to rest for 15 minutes.
- Push down on each roll to deflate again (top dough in photo), fold onto itself four times to shape into rolls (middle), and twist closed (bottom).
- For the version with chocolate chips, put some chocolate chips on a flattened piece of dough (top dough in photo), fold onto itself four times to form a ball (middle), and twist closed (bottom).
- For the plain white rolls: dust a chopstick or a blunt table knife with flour, and press firmly down in the middle of each roll. This is optional.
- Line the rolls up on a baking sheet lined with kitchen parchment paper, mist lightly and cover loosely with plastic film. Leave to rise (2nd rising) at about body temperature. The photo shows the rolls before the 2nd rising.
- After about 30 minutes, when the rolls have risen up to about twice their original size, dust them with some bread flour (not listed in ingredients) using a tea strainer. Bake for 12 minutes at 170°C and they're done.
- After 12 minutes they'll be lightly tanned on the outside (although they are delicious). If you want the rolls to be white, check them after 9 minutes.
- I baked these for 10 minutes at 160°C. If they are still unbaked inside (see step 11), cover them with foil and bake them for a bit longer.
- After a day, the crust is a little wrinkled, but inside it's puffy. I think rolls that shrink may not be baked enough, so please adjust the baking time and temperature.
- I love the chocolate chip version. They disappear as soon as as I bake them in our house. Please give them a try.
- This is how they look when sliced in half the next day. They are moist, soft and easy to turn into sandwiches.
- For breakfast: spread margarine and mustard on the rolls, and make ham, lettuce, tomato and mayonnaise sandwiches.
- For bentos: spread margarine on the rolls, and make sandwiches with teriyaki chicken, lettuce and mayonnaise.
- I made sea otter shaped bread using the chocolate chip dough. - - https://cookpad.com/us/recipes/143921-sea-otter-white-roll-bread
So that is going to wrap it up for this special food my favorite white bread rolls recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
