Bread Rolls

Bread Rolls

Ingredients  for making Bread Rolls

1. Flour - 1 Kg

2. Salt 15 grams

3. Yeast 15 grams

4. Water 600 ml

5. Sugar 60 grams

6. Vegetable fat or Butter 40 grams

I would like you to know that during baking you should always make sure that the ingredients are taken in correct proportions or else the desired baking result could not be obtained.

Sieve the flour or Maida and make a bay in the flour and dissolve the Yeast with water and flour.

Cover the Yeast paste with rest of the flour.

Keep for about 10 minutes. After 10 minutes you will notice small cracks appearing on the surface.

Make a solution of water, salt and sugar. Now slowly put the solution on the flour and start kneading with hand. Make a soft dough and keep for 30 to 40 minutes under proper covering by a wet muslin cloth and allow for the first fermentation to take place.

After the first fermentation knock back the dough and kneed again with hand to help release excess carbon dioxide from the dough. Add melted fat to the dough and kneed well to evenly mix the fat all over the dough. Now keep for second proofing or intermediate proofing for about 30 minutes after covering with a wet muslin cloth.

Now divide the dough into desired shape and size and place the dough on a greased baking tray and keep it for another 15 to 20 minutes in a proofing chamber for final proofing. If you don't have the proofing chamber, then keep it in room temperature for about 20 minutes.

Preheat thee oven.

Now give a sprinkle of water on the dough and put the fermented doughs into the oven for 20 minutes at the temperature of 450 degree fahrenheit or 230 degree celsius.

After baking take out the dough from the oven and now your dough had taken the shape and size of a bread. Allow it to cool down and enjoy your freshly baked home made bread.

Bread Rolls Fresh Baked

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