Bread Rolls

The 3 magic words that every person loves to hear:

Freshly baked bread.

After years of walking past bakeries just to take in that wafting aroma of fresh-baked bread, I took it upon myself to try making it at home. My tussle with bread making continued from a few years back to last month when I finally got it right (joy to the world!).  I haven’t stopped baking bread ever since. Nobody in their right mind would.

The 3 secret ingredients to making good bread are patience, patience and more patience. Treat your dough like a baby; nurture it, watch it grow in size and then… eat it up.

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For the dough:

  • Water: 1 cup
  • Dry yeast: 2 ½ tsps.
  • Sugar: 1tbsp.
  • All purpose flour: 2 cups
  • Oil: 3 tbsps.
  • Salt: 1 tsp.

 

Step-by-step method:

  1. Warm a cup of water.
  2. Sprinkle the dry yeast over it.
  3. Sprinkle sugar on top.
  4. Allow this to rest for about 5 minutes. The yeast will release air-bubbles and the mixture will turn frothy. (It’s fun to watch).
  5. In a bowl, sift the flour and salt together. This is to make sure the salt does not come in direct contact with the yeast.
  6. Add the oil to the liquid mixture (water+yeast+sugar).Make a well in the flour and slowly pour the liquid mixture.
  7. Form the dough, adjusting oil, flour and water as needed. Knead it for 10 minutes until it is thoroughly elastic and springy to the touch. (Stress-balls are passé, kneading dough is deliciously rewarding!)
  8. Add the dough to a well-oiled bowl, cover with a wet towel and put it away to proof for an hour or two till it doubles in side.
  9. Once the bread doubles in size and looks well-aerated, punch it down till it falls flat and knead away for another 5 minutes. Allow it to rest for another 10 minutes. (Patience, remember?)
  10. Now shape the dough into whatever shape you like: rolls, baguette, loaf, plait, your wish. Cover it with a wet towel after shaping and let it rise for another 30 minutes.
  11. Preheat the oven to 220 C (or 430 F), brush the dough with butter and sprinkle desired toppings. (I used toasted sesame seeds, dried rosemary and basil)
  12. Bake for 15-20 minutes for the rolls as they are smaller. Lower the temperature to 200 C (400 F) and bake for 15 more minutes for bigger shapes.
  13. Serve hot after generously slathering it with butter (Danish Lurpak is my favourite) or olive oil, or with jam or cheese.
  14. Let there be bread… Always!

 

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5 thoughts on “Bread Rolls

  1. Hello Tanvi.

    Under normal circumstances, i wouldn’t read such mails and straight mark it read but being the wonderful person that you are, i make a sincere effort to read and i just did that.

    Simply put , you write magic. I can see you saying those words with that smile, those toddler like expressions. It’s mesmerizizng. Somethings are just funny, like the line mentioning patience.

    Great stuff, even greater pictures and i am sure this IS THE greatest reply ever! way to go!

    All the very best. You are missed.

    Regards,

    Saurabh Sampat Bhandari

    “You are what you choose to be.”

    Date: Wed, 31 Jul 2013 06:58:28 +0000 To: saurabh-bhandari@live.com

  2. Pingback: Top 10 Mouthwatering And Healthy Homemade Bread Recipes - Top Inspired

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