Mauricettes (soft bread rolls)

[nonomix]

Dough:

225g water
500g bread flour
1 paquet of instant yeast
10g sugar
40g oil (use cooking olive or any bland oil)
1 egg
1 tsp salt

Water bath:

1L water
1 tsp salt
40g baking soda

Finish:

1 egg
Sesame seeds, poppy seeds…

To make the dough, put the water in the Thermomic bowl and heat 37C for 2 min, speed 2
Add the remaining dough ingredients, set the timer to 2min 30, lock the bowl and press the Kneading button
Tip out the dough in a container and let to rest at room temperature for 35 min to an hour
Preheat the oven to 190C (180C for fan ovens)
Put the dough on a floured surface and flatten it with the palm of your hand down to 5cm thick
Use a pastry cutter to cut out  into buns or divide the dough in any shape you like
Prepare the water bath: boil the water with the salt and baking soda
Using a slotted spoon, briefly dip each bun into the boiling water and out again. Set aside on a baking tray lined with baking parchment or silicone sheet
Brush the beaten egg (or egg yolk for a darker finish) on each bun
Sprinkle with the seeds of your choice, indent the top of the buns in 2 or 3 places with a sharp knife and put in the oven for 15 min (check often as it can brown quite quickly)

For pics, check out my blog http://journalofafrenchfoodie.com/2011/07/18/mauricettes-soft-bread/

[mab19]

Thanks for the recipe nonomix.  Have printed this out and it is my file to try out.  I love making my own bread and rolls etc.

Your blog is lovely, so many nice recipes there.

[cookie1]

These look and sound delicious. How much is a paquet of yeast please? Would it be about 2 teaspoons?

[achookwoman]

Nonomix, welcome to the Forum.   Thanks also for this very interesting roll recipe.  Will try them tomorrow.

[dede]

They look great nonomix, love your blog and recipes.

[fundj&e]

i am having a go at these great looking rolls. what else is there to do at 3am.

[Cornish Cream]

i am having a go at these great looking rolls. what else is there to do at 3am.

Can't you sleep Uni are you still in pain and unwell?
How are the rolls progressing

[nonomix]

Thank you for my blog 
Fundj, I hope you had success making these, I made them for my guests on Sunday and they were amazed how good they were. I got the recipe from a French lady who lives in the East of France (Alsace). Not sure if it's a speciality of the region but she makes them a lot.

Cookie, I put the whole sachet, i.e. 7g of Fast Instant yeast. Hope that helps!

[fundj&e]

yes nonomix great success thank you 

cookie1 i used 2  teaspoons

i baked  them in 2 lots ,i found that the one resting for 15 mins cooked better

yes  CC still in pain and unwell off to the doctors agian 2day,the scan showed inflammation in the lungs

[nonomix]

Well done Fundj, they look fab'

[fundj&e]

grazie mille 

i dont think i have welcomed you to the forum, welcomed  to the forum nonomix 

[achookwoman]

Uni,   These look great.  Hope you get better soon.  

[fundj&e]

thanks cookie1, i hope so 2

nonomix i forgot to ask how would u store them , paper or plastics bag ?

[judydawn]

I have just printed this recipe out to try today.  What does 'indent the top of the buns with a sharp knife' mean.  Does it mean stab them or slash them please?  Great looking batch of rolls Uni, hope you get the treatment you need - we all want you to be well again.

Another question, how many rolls does this make - are they dinner sized or lunch sized, I suspect dinner size with just 15 minutes of cooking time.  Uni, how many did you make please and what did you mean by 'the one resting for 15 minutes cooked better'.  Do you mean you only let the dough rise for 15 minutes or did you rest them for an extra 15 minutes after you had dipped them in the water bath?

[achookwoman]

Nonomix,  I have just spent an hour drooling over your Blog.  These are all recipes that I love.   Thankyou for joining our Forum and sharing your beautiful recipes.  I hope we have many that you will enjoy.