Wednesday, 13 February 2013

Whole wheat Dinner rolls

Last night, I wanted to try making Trinidadian Hops bread/dinner rolls. Trinidadian Hops bread has a crispy crust with soft insides. But both Naz & Anjalie do not care for the crispy crust and prefer the more traditional soft crust. So I thought of giving it a try and set out to achieve a soft wholemeal dinner rolls with fluffy insides that is similar to Hops bread but with a soft crust. Here is the recipe. Since it is an experiment, I (sensibly) tried a small batch (~ 7 rolls). Recipe: 2 and 1/2 cups wholemeal bread flour, 1 cup white bread flour, 1 tsp salt, 1 tsp yeast, 2 tbsp sugar, 1 tbsp butter/margarine (plus extra to grease the pan) and 1 and 1/4 cup lukewarm water. The traditional hops bread calls for shortening. But I totally avoid shortening due to the amount of transfat in it and go for the healthier options: either margarine or butter. Also this time around I used Allisons dried yeast which is made for handmade bread and cannot be used in bread machines. That meant activating the yeast before mixing the dough and longer raise times. Using instant yeast means less work and can be added directly to the flour without activation. So go for it if you feel lazy.

Result first :)

In a large mixing bowl, mix flour, salt and softened butter/margarine. As I said earlier I activated the yeast first in 1/4 cup warm water and sugar and waited for 15 mins until it got frothy. After that I mixed the dough with yeast-water and the rest of the water into a sticky dough.

I kept kneading/folding the dough until it got smooth and the covered it up with damp cloth to rise for 2 hrs. If using active dried yeast, you can reduce the raising time to 1 hr.

I then divided the dough into 7 portions and rounded them into balls. I placed them 1-2 inches apart on a greased baking sheet. Remember to grease the sheet or your rolls will be stuck to it.

I left them, covered with damp cloth, to rise for another hr. Mean while preheated the oven to 200 degree Celsius.

Baked for 15 mins until golden brown. Also, mine is fan assisted oven. Bake for 20-25 mins in non fan assisted oven and also place your bread on the middle/top rack for electric ovens to avoid burning the bottom of the rolls. You can lightly coat the top of the rolls with butter and sprinkle salt and eat them warm or serve them warm with butter and cheese or with soup or with burger patty etc... They are great for any kind of sandwich and are versatile.

The rolls turned out with very soft crust and fluffy inside. I even got a "hope you have it written down some where so you can repeat it" from Naz and "Yummy! Well done, Mummy" from Anjalie. Praise indeed!

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