Plain White rolls - no fuss

[Nighteyes_fitz]

oh yum!!!!!!! There are so good straight out of the oven smothered in butter! Pumpkin soup in thermie. What a team 

[Kimmyh]

Oh nighteyes that sounds great. I can smell the rolls from here. Well done.

[achookwoman]

Nighteyes , glad you had success. If you are making a loaf,  try flattening out the dough and then roll it up.  Pinch the seam together and place this down in the tin.

[m155]

Made this tonight using laucke multigrain breadmix...it is really yummy  .. got the thumbs up from hubby too...
will definitely make this again...
thanks for the recipe ...

[Kimmyh]

Made this again using snk bread mix and they turned out great. Homemade bread hater DH has taken them for lunch two days in a row!

[fundj&e]

  Homemade bread hater 

[achookwoman]

Kim,  glad you have a convert.

[VieveMS]

I made this today using the Laucke Multigrain Breadmix - don't think I left it long enough on the 2nd rise as the finished result was fairly flat and still a bit doughy in the centre.

I am still a bit confused as to whether I should knock the air out between the 1st and 2nd rises.  Does it make a difference?

[achookwoman]

VieveMS.  you should knock the air out , between the 1st and second rise.  Sounds like you didn't let it rise enough,  but probably more importantly,  you didn't cook it long enough.  Let it rise to double and you will still get a bit of oven bounce. Keep trying,  you are nealy there.  Buy a thermometer.  test for 200 F and it will be cooked.

[VieveMS]

Thanks Chookie, I'll keep trying.  Next time I will use plain bakers flour so I can use the exact quantities stated in your recipe.  I think I need to buy a thermometer as my oven can be a bit hit or miss at times.

Maybe I'll whip up a batch now just to see if I can do it.

[achookwoman]

Thanks Chookie, I'll keep trying.  Next time I will use plain bakers flour so I can use the exact quantities stated in your recipe.  I think I need to buy a thermometer as my oven can be a bit hit or miss at times.

Maybe I'll whip up a batch now just to see if I can do it.

Of course you can do it.  Once you have made a good loaf once,  you will be up and running.

[VieveMS]

OK, next loaf is on its first rise now.  I've also just ducked out to Victoria's Basement and bought a thermometer. 

I actually don't eat white bread but am making one anyway just to see if I can do it.  Fingers crossed.

[VieveMS]

Next loaf turned out much better although I am still a way away from the perfect loaf.  This one has quite a few air-bubbles inside but the texture of the dough was much nicer.  I think it is probably a worthwhile exercise to sacrifice a bit of flour and yeast as I have learnt a lot already.  For example, what I thought was 200ºC on my oven was way off.  I guess I'll just keep trying and eventually I'll get there.

[achookwoman]

Sounds like you might need an oven thermometer.  this loaf looks pretty good considering the oven problem.

[VieveMS]

Chookie, I bought myself an oven thermometer today which is how I discovered that what I thought was 200ºC on my oven was not.  One of the previous tenants of my apartment had somehow wiped off the temperature scale on the oven dial so I was only guessing previously but was way out.  Practice makes perfect...