Author Topic: Mauricettes (soft bread rolls)  (Read 22177 times)

Offline cookie1

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Re: Mauricettes (soft bread rolls)
« Reply #15 on: April 04, 2012, 01:57:15 am »
Get well quickly Uni.

Thanks nonomix.
May all dairy items in your fridge be of questionable vintage.

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Offline fundj&e

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Re: Mauricettes (soft bread rolls)
« Reply #16 on: April 04, 2012, 02:23:13 am »
just got thumbs down from DD at 1st she said ,a bit 2 sweet mum, then she said she did not like them

oh well u cant win them all  ;D

JD i got 13 rolls the size is inbetween a dinner roll and lunch roll . while the 1st bacth where cooking the 2nd was resting

i will thanks cookie1
i don't need a recipe i'm italian

Offline judydawn

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Re: Mauricettes (soft bread rolls)
« Reply #17 on: April 04, 2012, 03:38:34 am »
Thanks Uni, 1 got 12 before I read your reply and I did rest them for 15 minutes before baking as I presumed that is what you meant.  I didn't 'indent' them, will wait to find out what that actually means.  Not long to go, they are looking good though.
Judy from North Haven, South Australia

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Offline achookwoman

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Re: Mauricettes (soft bread rolls)
« Reply #18 on: April 04, 2012, 04:16:01 am »
fab, rolls.  Just dumped all in TMX,  kneaded for 4 mins. Prooved in bowl.  Flattened on mat , cut with plastic scraper,  dipped in hot water, brushed with egg wash, covered tray for 15 mins,jabbed with knife,  into oven ,  turned 1/2 way through. perfect. photo coming.
« Last Edit: April 04, 2012, 04:31:35 am by achookwoman »

Offline judydawn

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Re: Mauricettes (soft bread rolls)
« Reply #19 on: April 04, 2012, 04:48:08 am »
Well mine turned out really well too and we both enjoyed them - not to sweet for us Uni  ;)
I put them back into the oven on a wire rack for a few minutes as their bottoms were still soft after 15 minutes.
Thanks for sharing with us nonomix.  I'd love to know the purpose of the water bath step - I am always curious as to why I am doing things out of the ordinary in my cooking.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Amy :-)

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Re: Mauricettes (soft bread rolls)
« Reply #20 on: April 04, 2012, 04:49:44 am »
Can anyone tell me if these would work with a grain bread flour?

Offline achookwoman

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Re: Mauricettes (soft bread rolls)
« Reply #21 on: April 04, 2012, 05:25:20 am »
Amy,  i think they would,  but would be a little heavier.

We had them for lunch and they were very soft,  Almost a little cake like.  The egg adds to this.

Uni,  I reduced the sugar as we don't like sweet rolls.  I also sprinkled some with salt flakes.

What I was interested in was the process of dunking in the water.  Love this as it gives a very silky finish.  Think you could do this with the NO Fuss recipe.  Will try.

Thanks again to Nonomix for extending our bread experience.

Offline fundj&e

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Re: Mauricettes (soft bread rolls)
« Reply #22 on: April 04, 2012, 05:59:44 am »
achookwoman i was thinking the same thing for the no fuss recipe,let us know when u do.
i don't need a recipe i'm italian

Offline achookwoman

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Re: Mauricettes (soft bread rolls)
« Reply #23 on: April 04, 2012, 06:06:23 am »
achookwoman i was thinking the same thing for the no fuss recipe,let us know when u do.

Uni, will do.

Offline meganjane

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Re: Mauricettes (soft bread rolls)
« Reply #24 on: April 04, 2012, 07:02:55 am »
Wow Uni, they look wonderful!

nonomix, what an interesting recipe! I'm just drooling over the food on your blog right now. Well done!
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
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Offline nonomix

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Re: Mauricettes (soft bread rolls)
« Reply #25 on: April 04, 2012, 07:10:52 am »
Thanks Achookwoman!

Fundj, you can keep them in a tupperware box or freeze them!

Indent means make a slight slashing on the top with a knife or I use the tip of the cissors, works well too!!

The size is up to you, you can use as small or big pastry cutter as you like to cut them! Hope it helps!
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Offline Cornish Cream

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Re: Mauricettes (soft bread rolls)
« Reply #26 on: April 04, 2012, 09:09:46 am »
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
Are you feeling better today Uni :)

The rolls looks sensational Uni,JD and Chookie.Must make these,thanks for the recipe nonomix ;D
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline nonomix

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Re: Mauricettes (soft bread rolls)
« Reply #27 on: April 04, 2012, 09:21:46 am »
Well done Judy and AchookWoman!
Cornish Cream, I love the phrase on your signature  ;D

Not sure about the science behind the water bath but I noticed it makes them plumper after they are dipped. Also, that might be why you don't need to rest them again before baking as they seem to rise during the cooking time so they are never too dense. I guess every oven is different, that's why some of you might have had to cook them a bit longer.
An apple a day keeps the doctor away... provided you aim correctly.

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Offline courton

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Re: Mauricettes (soft bread rolls)
« Reply #28 on: April 04, 2012, 11:34:27 am »
Omg, there are so many recipes I have bookmarked to try from your blog. They all look so yummy. :)

Offline nonomix

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Re: Mauricettes (soft bread rolls)
« Reply #29 on: April 04, 2012, 03:40:34 pm »
Thanks Courton  :) I hope you let me know when you get to try them how you got on!
An apple a day keeps the doctor away... provided you aim correctly.

http://www.journalofafrenchfoodie.com