The Lightest Bread Roll Recipe EVER!

The Lightest Bread Roll Recipe EVER!

Photography By Ctrlaltdelete Design Solutions (copyright 2016)

Bread making is one of my favourite past times and an important skill to have I feel, I make it every week WITHOUT fail! I think the best bit is the smell whilst it’s baking, my home smells amazing, there really is nothing better than fresh bread baking and of course the results at the end, soft, fluffy and just so delicious, the flavour is just beyond anything you’ll buy in the supermarkets!

This recipe Is in actual fact one of Paul Hollywood’s, I have just made it my own by altering a few ingredients of which you are just about to find out; It was also a request from a friend of mine so best get cracking!!

What Will I Need?

1 X Large Mixing Bowl

1 X Measuring Jug

Measuring Spoons

Silicone Mat (if you have one, these are amazing for keeping your surface clean and result in less hassle when tidying up-believe me!).

Pallet Knife (or general dinner knife will do)

2 x large baking sheets buttered and floured

1 x Wire Cooling Rack

Ingredients -Makes 8 Large Rolls

350g Wholemeal Bread Flour (plus a little extra for sprinkling on the trays

50g Buckwheat Flour

100g White Bread Flour

1 tbsp. Soya butter OR other non-dairy butter (plus a little extra for greasing the trays.

2 tsp. Dry fast acting Yeast

1 tsp. Himalayan Rock Salt OR Sea Salt

310ml Water

Method

1. Using a little paper kitchen roll, grease a large ceramic OR glass bowl with a small amount of the non-dairy butter and set aside.
2. Place all your flours in a bowl, then place the yeast one side od the bowl, and the salt on the other NOTE. The salt will kill off the yeast if it comes into contact with salt at this stage.
3. Add your butter then using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs.
4. Tip all of the water into the dry mixture, then with a pallet knife mix until a wet but firm dough forms.
5. Place the dough onto your work surface and knead for 10 minutes.TIP! When kneading, really give it some welly; stretch it; slam it down several times; this allows the gluten to build for the ultimate fluffy texture!

Photography By Ctrlaltdelete Design Solutions (copyright 2016)

     6. Place the dough into the greased bowl, cover with a clean dry tea towel and let prove

         for 1 hour until doubled in size (OR in my case, triple!).

1 Hour Later…

1. Lightly flour your work surface, then tip the dough onto it. With your knuckles, lightly punch the air out then cut the dough in half.
2. Roll the first half of dough into a ball, then flatten a little into a disk shape.
3. Cut into quarters and place 1 cm apart on a greased and floured baking tray. Repeat with the other half of your dough.
4. Let Prove for 45 minutes until doubled in size and the edges of each quarter are touching. IMPORTANT! About 20 minutes in, turn your oven on to 220 degrees c and place a baking tin or dish at the bottom.

 45 Minutes later…

1. Place the first tray of bread rolls on the middle self of the oven, then pour about 200ml cold water into the hot dish and shut the oven door, turn down your oven temperature to 200 degrees C.
2. Let the rolls bake for 15 minutes undisturbed. DO NOT OPEN THE OVEN DOOR AT ANY POINT.
3. Remove from the oven and place on a wire cooling rack, sprinkle with a little buckwheat flour and then leave to cool completely.

 Repeat with the second batch.

Once you have mastered the basic recipe, you will be able to experiment with adding other flavour combinations, a favourite of mine is smoked paprika, Sundried Tomato and Basil! (recipe coming soon!).

I also like to make them into sweet cinnamon swirl buns loaded with nuts, sultanas and agave nectar.

Serving suggestions

I like to create amazing sandwiches with mine, they really do make your packed lunch far more exciting knowing that you have HOMEMADE bread.

Fill them with whatever you wish. My favourite filling is roasted Merguez Chic-Peas with fresh raw spinach, plum tomato, cucumber, pickled Gherkins and red onion with a smidge of crunchy peanut butter and my homemade mango chutney-a flavour explosion!

They’re also delicious toasted with your favourite topping OR even just eaten on their own.

Storage

I highly recommend freezing in batches of four. You can use them as and when needed. This ensures ultimate freshness and the best sandwich experience you're ever likely to have! They'll keep for up to 3 months however I doubt they'll ever be in there for that long unless of course you have a major bread making session!