Author Topic: Plain White rolls - no fuss (Read 344129 times)

achookwoman · « **Reply #315 on:** December 22, 2011, 11:06:23 pm »

great work Tam. Try a few different shapes. The flat hamburger ones are handy.

fundj&e · « **Reply #316 on:** December 22, 2011, 11:19:26 pm »

this is my fav shape and easy 2

cookie1 · « **Reply #317 on:** December 23, 2011, 12:23:00 am »

Well done Tam. Are you hooked now?

achookwoman · « **Reply #318 on:** December 23, 2011, 02:39:38 am »

I like snails, I think the knots that Tam has made are the most difficult. Uni, do you cut yours almost through.?

fundj&e · « **Reply #319 on:** December 23, 2011, 04:57:24 am »

yes i do achookwoman, i think a bit 2 much what do you?

achookwoman · « **Reply #320 on:** December 23, 2011, 05:03:53 am »

Quote from: fundj on December 23, 2011, 04:57:24 am

yes i do achookwoman, i think a bit 2 much what do you?

Depends how you are going to eat them. If you eat them as part of a meal, them they are fine. However if you wish to fill them then probably don't cut them so deep.

DizzyGirl · « **Reply #321 on:** December 30, 2011, 12:41:59 am »

I had a look at Robins Kitchen and all they had were meat thermometers or this one.
Is this what I should buy for bread and cakes?
http://store.robinskitchen.com.au/progressive-digital-thermometer.html

Thanks
DG xxx

KerrynN · « **Reply #322 on:** December 30, 2011, 01:15:41 am »

You have all inspired me to make another batch of rolls. I have had a lot of hit and misses with bread, so will double check everything you all suggested to Tam, especially the oven tray position.

judydawn · « **Reply #323 on:** December 30, 2011, 01:57:19 am »

Link not working for me DG.

DizzyGirl · « **Reply #324 on:** December 30, 2011, 03:07:59 am »

I am at work today (very quiet and I get to leave early) so I will try it at home. Sorry JD

cookie1 · « **Reply #325 on:** December 30, 2011, 05:27:44 am »

Didn't work for me either DG. It sounds like the one I have. If this is the one it's like mine and works ok.

nola276 · « **Reply #326 on:** December 30, 2011, 06:03:07 am »

I really am hopeless at making bread. I have tried these rolls on two occasions, both times they turned out like hard little stones and ended up in the bin. I was determined to do it properly today.

I warmed up my water and added the sugar and yeast, let it sit for 10 minutes to get nice and frothy. Then I added my flour, salt and bread improver (which I didn't put in the other two tries). Kneaded for 2 lots of 2 minutes and gave it an extra 1 minute just to be sure. Let it rise in the jug in my laundry, which is like the entrance to hell when I keep the connecting door to the kitchen closed and the air conditioning out of it. I even covered my jug with a heavy towel. Half an hour later I peeped in and joy of joy's my dough had doubled in the jug. Getting it out was another story.

Dough stuck to me, my hands, and the jug, forcing me to fight with it to claim my share. Eventually got enough onto my tray, shaped into buns of fairly uniform size. I then sprinkled poppy seeds on top, sprayed them with water, covered them with gladwrap and left them to double in size. When I popped my head in 1 hour later, BEAUTIFUL buns, ready to be cooked, so I turned the oven on and tried to take the gladwrap off the buns.

Of course, I had not reckoned with the dough sticking to the gladwrap, and had to fight the gladwrap for my rightful share of the dough.

This resulted in victory for me over the gladwrap, and bread buns sulking, demoralized, dejected and downright deflated.

So, as I write, they are once again sitting in the entrance to hell, deciding whether they will rise yet again to see another day or not. I have spoken very nicely to them, and have even thought about installing some lovely soothing music in the laundry (well it may help me anyway). Must go now, as the leftover dough in my jug has tripled in size and is threatening to overtake the liberated buns on the tray. I will let you all know whether they are successful or not.

KerrynN · « **Reply #327 on:** December 30, 2011, 06:40:41 am »

I'm glad you are winning so far Nola! Look forward to hearing the result.

nola276 · « **Reply #328 on:** December 30, 2011, 08:18:39 am »

Yay, Hoorah, slightly distorted but definitely edible bread buns, which we will have for dinner tonight with some of our lovely ham off the bone and a bit of assorted salad.

When they were cooked, I tried to wrestle them off the open weave mesh that I cooked them on in order to make the bottoms brown. Well the bottoms were so nicely browned and ingrained into the open weave mesh that I decided to let the cooking mesh eat what couldn't be enticed out of it. So now we have slightly misshapen almost oval, round buns, without bottoms - but I'm a happy camper. At least if we close our eyes, we will enjoy our meal. Learned lots today, my buns will be better tomorrow, and that includes the bread ones.

cookie1 · « **Reply #329 on:** December 30, 2011, 08:47:52 am »

Nola I have just had a lovely laugh, thank you. I am so glad you have triumphed over those jolly buns.

Author Topic: Plain White rolls - no fuss (Read 344129 times)

achookwoman

Re: Plain White rolls - no fuss

fundj&e

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cookie1

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achookwoman

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fundj&e

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achookwoman

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DizzyGirl

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KerrynN

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judydawn

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DizzyGirl

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cookie1

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nola276

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KerrynN

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nola276

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cookie1

Re: Plain White rolls - no fuss