Crusty Bread Rolls

No Hot Dinner.
No hot dinner tonight but crusty bread rolls served with good butter.  This was the time that rich food has to be avoided,  no I was not fasting.  I thought to have very everyday food now and then is very advisable.  Rice with salt is delicious, fresh bread which is toasted is excellent and easy to eat, but freshly home-baked bread can be a treat, especially you could have it as it is.  Home-baked bread was my choice.

Home Baked Bread at Susy's Kitchen.

Preparation for the Bread Rolls

Kneading the dough until smooth and elastic is essential,  to make sure the gluten is well developed.  Touch the dough with your finger doing indentations,
 if they do not spring back, that means the dough is not ready to proof.   
How do you know when to stop kneading? You’ve kneaded it enough when you can push the dough with your finger, and it springs most of the way back, to its original shape.

The dough after two hours of proofing 

Shaping to bread rolls

Twelve minutes before baking the bread, put the oven on and preheat up to 210 degrees C.  You must be finished shaping the rolls, and proof for the second round to rise again.  Before baking, brush the rolls with water, slash them, with a sharp knife or bakers lame razor blade,  and sprinkle with flour.  Bake in a very hot oven for 16-18 minutes.  Cool on a cooling tray.

The Bread Rolls-Ready for Baking

A hot oven is a must to bake this rolls, you may put a bowl of water in the oven for steam to get the rolls to have a better crust.  I did not do that but still working well.

Beautiful freshly baked crusty rolls for the family.

I am so pleased about this baking, I need more practice about slashing the rolls.  However they look good and taste good too, maybe it was better if I  had butter to go with it.  But plain crusty bread roll is enjoyable also, as long as you have it freshly baked.

The Pictures

I will bake again, and next time, I must add water for steam that makes the rolls expand and rise better, and also have a better crust.  I am sure you will notice the difference when you see them.


Remember 
If you kneaded the dough until it is firm, springy and shiny, your bread should have a crunchy crust with a soft, chewy interior.

If the dough were not thoroughly kneaded, the bread would turn out tough, dense and a little flat.

Susy's Crusty Rolls

The ingredients for the crusty rolls

460 gr plain flour

1 teaspoon of each: salt, sugar and oil 

13 g dry yeast

1 cup full warm water, a little extra

(Place all ingredient in a large bowl, mix together to make a round ball)

Knead the ball into a smooth and elastic dough

Proof the dough for two hours (keep in a warm place)

The dough is doubled in bulk, punch the dough down, and knead lightly

Shape the dough into rolls, place them on a baking tray to rise again about 22 minutes

Bake in a very hot oven for 16 minutes.

(Another method, mix the yeast together with half cup warm water, wait until it is frothy.  Add this yeast with the rest of the ingredients and add  a cup warm water, mix, and knead well to make a smooth and elastic dough)

The rolls were crusty and delicious and would taste better with butter.

It was the day that one has to be away from fatty food and enjoy simple and basic food 'bread'!

Everyday food helps you resting and sleeping well as we give the pancreas a light work, we all must have it from time to time.

For the next baking, I want to make sure that the roll is crusty, fluffy but chewy inside.  It is a big call for a home baker, but I will try.
Nine years ago,  we were in  Provence, and we had the most delicious crusty rolls, I wish I could bake them at home.


Until Next Post.

Susy