THE BEST SOFT BREAD ROLLS
1 egg plus enough warm water to equal 1 1/3 cups
¼ cup melted butter
¼ cup sugar (Sub honey,but dough more sticky)
1 ½ teaspoon sea salt
4 cups bread flour
1 ½ teaspoon instant yeast/bread machine yeast or 2 teaspoons active dry yeast
Place all ingredients in mixer or bread machine and mix for 6-8 minutes, until ingredients are well mixed and gluten has had a chance to develop.
Note:
If using active dry yeast, add the yeast to the warm water and allow it to warm and dissolve following directions on yeast package before adding the rest of the ingredients. If mixing by hand, blend all ingredients except flour. Add flour one cup at a time, mixing well after each addition. (You may need to adjust the amount of flour based on humidity conditions.) When dough is stiff enough to mix by hand, dump onto a well-floured counter and knead for 5-10 minutes. Continue as below. Cover and let rise for 20 minutes. Punch down dough, let rise until double in size. Divide dough into desired number of buns and loaves and shape accordingly. Remember, the bread will rise again and double in size, so small buns will get much larger. When making hamburger buns, I make them about 2 inches across, and then flatten them slightly before letting them rise. Cover with a clean dish cloth and place in a warm location until it doubles in size.
Note:
I line my baking pans with parchment paper to prevent. Bake buns around 15 minutes at 180 ºC, until lightly browned.
Bake bread at 180 ºC for around 25-30 minutes. Cool on wire rack before slicing (if you can wait that long). My preferred cooling rack is a 16×20 inch with a grid pattern, because it’s large enough to hold a double batch of bread dough, but the grid pattern keeps small cookies and such from falling through. Cutting hot bread will allow steam to escape and dry out the loaf of bread, but sometimes they disappear so fast it doesn’t really matter.
To freeze the bread:
Make sure it has cooled completely, otherwise you’ll have condensation and soggy bread when it thaws. I simply place the cooled bread into a gallon zipper bag, and do my best to remove all air. Label with date and contents. Use within a month for best quality.
Foto: Kiti De Jager
Uiteindelik het ek my oorle skoonma se sagte broodrolletjie resep gekry. En die korsies is sag sag reg uit die oond uit. Resep is die eerste comment onder die foto. Die broodpannetjies is klein, slegs 10cm in lengte.
