Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: edmundkostewicz on October 16, 2011, 09:32:20 am
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Ed and Lee's yummy crusty rolls
600 g flour
350 ml luke warm water
1 cube fresh yeast or 12 g dry yeast
1/2 teaspoon salt
1 egg lightly beaten
1 tablespoon milk
1 tablespoon oil
Place flour, water, yeast and salt in TM and mix for 2 minutes ::
Allow to rise for 10 minutes whilst in TM
Mix in TM :: for 20 seconds
Place dough on floured kitchen surface and roll into a cylinder and cut into 10 equal sized disks and form into rolls.
Place rolls on a baking tray and using a knife, score the rolls
Place rolls in cold oven and allow to rise again for 10 minutes
Brush rolls with egg/oil/milk mix
Bake at 200C for 30 minutes.
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That's a different recipe Ed, they look really good. For those of us who only use dried yeast, what would you suggest the weight be please?
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Thanks Judy. The weight of fresh yeast was 36 g and this should equate to 12 g of dry yeast. In Germany the fresh yeast cube costs 8 cents and can easily be found in all supermarkets.
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really hot day here today, but tomorrows forecast is for a much cooler day. will perhaps give these a go tomorrow.
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Hope you like them. Cool 5C here in Frankfurt :)
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I love all these yeast recipes. Thanks Ed they look great.
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actually I'm making them now, couldn't wait!
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Please let me know how they go
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Ed, love the process of rolling into a cylinder, and they should rise like mad with all that yeast. After you have placed the rolls in the cold oven, do you then set the oven to 200o and cook then while the temp. is rising to 200o?
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Yes, that is correct. Leave rolls in oven and after 10 min turn on oven. Should sound hollow when ready
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lucky, cos thats what I did. they look to have turned out very nicely, and I haven't had one yet cos I am going to freeze them for lunches. 10 makes smallish rolls, next time I might just make 8 cos it will be lunch size. thanks ed they were a breeze to make, and I am sure they will be lovely :-*
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Great to hear they turned out.
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I have just bought a food vacume and thought I would be really clever and seal and vacume some rolls -- don't do it! They flattened out to about 1cm (eek), anyway I just gave up and unsealed the bag, and came on here and now I have looked at them they have sprung back voila!
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:D :D :D Love it :D :D :D
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CP, freeze them first , then vacuum them.
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thanks chookie, will do. as soon as I got it I thought wow! what can I try it out on. Saw the cauliflower and thought yep! that will do, cut all the florets off and then read the instructions and saw that with cauli it needs to be blanched for a couple of mins first and then plunged in ice. Too much like hard work unless I had other veges to do at the same time. (we have roast on Mondays so will use them up then). was able to satiate some enthusiam and vac pac a couple of things, but am going to try to test lots of stuff so I make the most of it. bread rolls were funny as I took all the air out of them, and so when they bounced back I was really happy -- good recipe ed :-*
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Ha ha glad to hear that my rolls fluffed back into shape...
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Ed has turned into me. He often makes fun of me chatting away to all of you. And today, I find Ed creating new recipes and posting and chatting with all of you. The rolls are seriously delicious. I made a quick tuna dip to have with them for lunch. Very yummy.
Xxx
;D
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Thanks Ed, I will try these tomorrow. They sound good.
CP, I did much the same with my sealer and flattened the jeebies out of some cake. Good tip cookie to freeze first. I was impatient like CP and wanted to see if it worked.
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Ed, made these today and these could be the answer to those who wish for fresh rolls for kiddies, (of all ages), for lunch. They took just under 1 hour from go to wow. Just a few comments/questions.
Did you use bread flour?
Did you place a dish of water in the bottom of the oven?
Have you considered brushing them before you gave them the 10 mins. in the oven?
The amount of yeast is double normally used for this amount of flour/water.
All that said , I think this could be a good solution for those who want rolls in a hurry. Thanks for sharing .
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Lovely looking rolls Chookie.
I learned to freeze first after I saw a friend vacuum seal some muffins. It was hilarious as hers didn't come back to normal.
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Hi Chookie,
i used just normal plain flour from supermarket here in Germany. I used fresh yeast approx 35 g in weight and had done a calculation for dry yeast, you could try less. I had no water in the over. Next time i could try brushing them as soon as i put in oven.
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just out of the oven
i used 2 1/4 teaspoon of yeast
and only brushed the with milk and oil,(not even 1 egg in the fridge :o)
i have been doing the cylinder method for a while now and i do not shape, i cut,place on tray and then flaten them (call me lazy uni)
cooked in 25 mins
super crunchy. will store in paper bag,
thanks fast eddie ;)
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they do look yummy, I think I may not shape them next time either - good tip lazy fundj :D
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Thanks for the tip fundj - i will just cut the rolls from the cylinder and place on tray as is :)
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Look good fundj. Bread flour?
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taste good 2 achookwoman. just coles brand flour.
turned out super crunchy for me but still soft inside
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A warm welcome to the forum Ed. Thanks for sharing this recipe. I can't wait to make them.
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These look great, on my to do list :)
Hally :)
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OMG the best homemade rolls ever!! ;D on my second one, thanks Ed
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I am glad you like them Kazza14 - they are my favorite ones too!
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ed i hope u r having a wonderful time in australia happy new year to you and lee :-*
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Good to see the two of you are keeping an eye on the forum. Hope Xmas day wasn't too dramatic where you were and that you are enjoying you're Australian break.
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We are both enjoying our break back in Australia - had a lovely Christmas with my parents in Adelaide. Back home to Frankfurt on Wednesday. I hope that a lovely Christmas was had by all!
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Hope you are both having a good time, and soaking up the summer sun. was just thinking the other day Lee had gone quiet :D
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That will be a change of weather for you both. Happy New Year.
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Can anyone tell me what I need to do to change rolls into bread?
Do I just shape as a loaf and cook longer?
Thanks
DG
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Yes DG, my notes on Chookie's no fuss roll recipe say you cook a loaf for 20 minutes at 200-220oC. Take out of the tin and bake a further 5 -10 minutes on the rack to crisp the bottom.
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DG, both. Same recipe. Good idea to roll up dough, like a Swiss roll, tuck under ends, and push it into tin. Cook longer, this will depend on shape/size of loaf. Spray with plenty of water before putting in oven, and place dish with water in bottom of oven. If the base of loaf look like it is not cooked enough, put back in oven , on it's side and cook for further 10 mins. Hope this helps.
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Thanks girls. :-* :-* :-* Will try today.
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Great little recipe! Thanks Ed. Made half the recipe today for my kids and they scoffed the lot. Could have done with the full amount as they loved them so much. Ah well, i know for next time. Definitely a keeper as so quick & easy.