Saturday, 19 May 2012

Baking - White Bread Buns

Being in a baking mode of late, I have been taking my breadmaker machine off its shelf every Saturday morning to bake fresh bread. I could not take any pictures of the results in the last few weeks however as the sun has been hiding behind a heavy gray clouds the whole time. All just looked dark and gloomy. But at last, the sun is shining through today. I decided to bake white bread rolls. More work is required baking those, as the breadmaker does only part of the work and I have to knead and shape the bread myself in the final stage. However, it is well worth the effort.

   Here is the recipe from my breadmaker's booklet:

  • 1 1/4 cups water
  • 1 tbsp skimmed milk powder
  • 2 tbsp melted butter
  • 2 tbsp sugar
  • 1 1/2 tsp salt
  • 3 1/4 cups strong white bread flour
  • 1 1/2 tsp fast action yeast

 Use setting for dough.

After the dough program is finished, take the dough out of the bread maker and knead it well until the dough isn't sticking to the surface. You can sprinkle a bit of flour on the surface and on the dough throughout the kneading as this will make it easier. Then shape the dough into 6 - 8 rolls. Place on a greased baking tray and brush lightly with melted butter. Cover for 20 - 25 minutes. Allow to rise until they are double in size and glaze. Bake in the oven for approx 15 - 20 minutes at 190 degrees C.

If you would like to add poppy seeds to the buns, use a mix of egg yolk and a little bit of water as a glaze, then sprinkle the buns with poppy seeds before baking.

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