Recipes

Bread Rolls

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
600 g Laucke Super Soft Bread Mix 3¾ cups
5 g Yeast 1⅝ tsp
360 g Water 1⅜ cups
6 g Butter, Oil or Margarine (optional) 1⅛ tsp

Method

  1. Preheat oven to 210°C conventional or 190°C fan forced.

  2. Use your bread machine or a suitable mixer to mix ingredients and knead the dough, or alternatively knead by hand.

  3. Separate mixed dough into units of 50 g for dinner rolls or up to 200 g for large rolls. Round the dough pieces into balls. Do your best to keep the dough pieces warm, or they will require extra time to rise. Place the moulded dough on a pre-greased tray, leaving enough room for expansion. Appearance is enhanced, if any seam or ragged surface is turned to the bottom side. Place the tray in a humid draught free environment.

  4. Gently brush the Rolls with an egg and milk mixture prior to baking.

  5. Place Rolls in the oven at 210°C Conventional or 190°C Fan forced for 15 to 20 minutes until baked.

Helpful Hints

  • Tepid water will help your dough to rise
  • If adding butter, oil or margarine, reduce the equivalent amount of water.
  • The amount of water suggested should give soft, sticky, smooth dough that can be readily handled by hand after thorough kneading in a machine, and a rest. If the dough is too tight, add more water. If too sticky to handle, add some more bread mix or Laucke Bakers Flour
  • To make cheese and herb pull aparts, try adding 100gms of cheddar cheese and 4 tabspoons of herbs (thyme, basil, parsley and oregano are all options). Place the rounded rolls in a tin or baking tray so they proof into each other and egg wash them prior to baking

  • Specialty Breads
  • Yield: 4 large rolls or 15 small rolls.
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