I adapted from this recipe: http://www.maangchi.com/recipe/bread-rolls. Watch her video for how to knead and shape the dough. I mostly changed the method based on my own experiences as a novice (Maangchi is obviously an expert so may have taken some techniques for granted) and also updated with measurements and timings that suit me. Note that it's late winter for me, so that affects proofing times.
Ingredients (makes 8 rolls or 6 hamberger sized rolls)
3 tbsp (45g) butter
2 tbsp sugar
½ cup cold milk
¼ tsp salt
2 eggs, divided use
2 tsp yeast (I used a 7g packet which is more accurately 2.22 tsp yeast)
1 ½ cup flour + flour for dusting (approx ¼ cup)
Method
1) Melt butter gently in a large pot. Switch off the flame. Using a wooden spoon, combine sugar and salt till slightly melted. Add cold milk and combine. Finally, beat in 1 egg till well combined.
2) Add the yeast. The mixture should be blood temperature, ie not hot nor cold when you stick a finger in. Stir and leave for a minute to activate.
3) Add the flour and mix well till there are no dry flour spots. Beat for a minute, the mixture will be very sticky.
4) Cover with the pot with its lid and leave to proof for 1 hour. I switched on the heat for a few minutes just to warm up the pot.
5) When the dough has doubled in size, punch and using 1 hand, work the dough for a minute. It should still be sticky but starting to come away from the pot.
6) Cover the pot with the lid and proof another 30 minutes.
7) Punch the air out and flour your hands and a big wooden board. Using both floured hands, knead the dough for 2 to 3 minutes. If the dough is still sticky, flour your hands and continue to work the dough. This prevents you from adding too much flour and making it too dry. Continue adding flour and kneading till the dough becomes smooth and easily leaves the pot.
8) Turn out the dough onto the floured surface and roll into a log. Pinch into 2 equal logs, and subdivide each log into whatever you need (eg 1 log into 3 for total 6 rolls, or into 4 for total 8 rolls). Using both hands, roll each log into about 8 inches long, then form the roll.
9) Place in a baking dish lined with parchment. Leave around 2 finger widths between each to allow for proofing. My mistake was putting them too far apart so they became very spread out as they could 'grip' onto their neighbours to grow taller. Also I learnt if the pan is too deep, it hinders those at the side from browning.
10) Cover dish with plastic wrap then a tea towel. Proof for 45 mins to 1 hour. I turned on the over and heated at 200 deg C for 3 minutes and turned off, then put the pan in to proof.
11) In the last 15 minutes, remove the dish and preheat to 190 deg C. Meanwhile, egg wash each roll but be careful to wash only the tops.
12) Put back the dish and bake (no grill) for 15 minutes, turning dish halfway. Without opening the oven door, turn on the grill and bake for a further 4 minutes.
13) Remove and brush with egg and bake for 1 final minute. Serve hot immediately with butter.
Recipe feedback: I'm not if it's timing or because I used egg instead of the egg white only as the recipe read, but the top came out crunchy. I'm not sure if that was the intended texture but that's ok because it will probably not be cruncht tomorrow.
Useful bread links:
How ingredients change the bread http://www.reluctantgourmet.com/bread-making-ingredients/
Bread woes http://www.virtuousbread.com/bread-and-conversation/sticky-bread-dough/
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