Monday, 1 February 2016

How to make easy bread rolls from scratch

Happy New month blog fam! How are y'all doing. Today we'd be learning how to make bread rolls so here's a little background on how i started making my own bread at home to show it's really not as difficult as it seems. I think that day was a Sunday and i noticed we had run out of bread in the house. Most shops weren't open and i really had to have bread and pap for breakfast so i went through the cabinets in the kitchen and was able to put together these few basic ingredients listed below. It wasn't difficult at all although i made a few mistakes at first like using dead yeast.
I kept on staring at the dough for hours wondering why it wasn't rising but after my second trial, i got the hang of things. I can assure you, this is the easiest bread you'd learn to make and it's totally worth it. The ingredients can be easily put together by looking around the kitchen. The dough can be made with a mixer or by hand. I've decided to use my hand in making this to make it as basic as possible especially for those who don't have a mixer. I always take my bread rolls with pap, tea or coffee, cold beverage, stew or hot soup. 

How to make easy basic bread rolls from scratch
Prep Time:
 2 hours 30 minutes
Bake Time: 20 minutes
Total Time: About 3 hours
Category:   Home baking


Ingredients:::
• 500g Bread flour (white or wholemeal)
• 1 tbsp. Fast-action yeast
• 1 tbsp. granulated Sugar
• 1 tsp. Salt
• 300ml Luke warm water
•3 tbsp. vegetable oil
• 1 egg 
• Plus extra flour for dusting

Directions:::
Step 1: Firstly, before we start baking, we have to proof the yeast. This is a technique used by bakers to prove that the yeast is still alive and okay to be used. You don't want to mix and knead your dough then wait for eternity for it to rise......Like hell naaa!!! i'd rather test the yeast first to make sure it's alive and kicking before mixing and kneading. To do this, simply sprinkle the yeast over half cup of water with a little sugar and leave to stand for about 20Mins. Once it starts to froth,the yeast is good enough.

Step 2: In a mixing bowl, combine the dry ingredients i.e Bread flour, granulated sugar, salt together and mix. Make a well in the center of the flour mixture and pour in the yeast and vegetable oil - mix. Add some water a little at a time if it starts to get stiff and gently knead till you get a firm but fairly sticky dough. Don't be tempted to add too much flour else you'd end up with a strong dense bread. Cover the dough and leave to rise in the bowl for about 1 hour. The first rising of the dough can also be done overnight in a greased bowl place in the fridge. 

Step 3: Once the hour is up and the dough has risen, punch the dough down and sprinkle some flour over it while kneading in the bowl so it doesn't get too sticky. Sprinkle some flour on a flat surface and bring out the dough from the bowl. Knead the dough well for about 15-20 minutes. Roll the dough into a long sausage shape and divide into 6 places with a sharp knife. Roll the dough into small balls and place on a baking tray making sure they are well separated. This is to give room for the dough to rise on the tray.

Step 4: While the dough is rising, pre-heat the oven. After about an hour, check the dough on the try to see if it has risen well. Break the egg and separate the egg white from the yolk. Brush the egg white over the surface of the dough balls and pop the tray into the oven. 

Step 5: Let it bake for about 15-20 minutes. Once it's out of the oven, transfer to a cooling rack. The bread is well cooked if it makes a hollow sound once tapped at the bottom. Cover with a clean cloth or towel when cooling. This will absorb the moisture from the heat coming of the rolls and keep it soft and warm.

Best served hot!


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29 comments:

  1. Nice one dobby, I have missed so much on this blog. Glad am back.

    ReplyDelete
    Replies
    1. Glad to have you back chioma

      Delete
  2. Anonymous10:21 am

    Cold dey catch me for this weather.....thanks for dis recipe 🐦

    ReplyDelete
  3. GINIKA11:11 am

    Thanks for this. Will definitely try it out.

    ReplyDelete
    Replies
    1. Do keep us posted k.

      Delete
  4. U make it look so easy. I will definitely try this. thank you!

    ReplyDelete
    Replies
    1. Thanks calabar girl :)

      Delete
  5. Baked it dat same night, it was good but next time I will add more sugar to mine. I couldn't snap coz it was very late

    ReplyDelete
    Replies
    1. lol! i understand :)

      Delete
  6. deedeebuko1:28 am

    Nice job dear, wish i have an oven

    ReplyDelete
    Replies
    1. You could use our baking without an oven method for this.

      Delete
  7. Anonymous10:17 pm

    Amazing! Nice job Dobby

    ReplyDelete
  8. Replies
    1. Do let us know how it goes chioma.

      Delete
  9. Can you use all purpose flour as substitute for the whole meal flour, as it is impossible to locate. Loving the blog

    ReplyDelete
    Replies
    1. Sure you can Nina :)

      Delete
  10. Can this be made with out an oven?

    ReplyDelete
  11. Hello Dobby. Please, how can this be made using a mixer?

    ReplyDelete
    Replies
    1. You start by using the whisk head to mix the first part together then, when you're about adding the flour you change to the curly mixer head to mix the stiff dough.

      Delete
  12. I am definitely going to try this out

    ReplyDelete
  13. princessfortune12:15 pm

    thank you Dobby I will try this but how many minutes/hour is advisable to preheat the oven before baking your dough

    ReplyDelete
    Replies
    1. Hi princess, i guess it'd be safe to say 20 minutes especially for ovens without an indicator.

      Delete
  14. BETTY2:17 pm

    hello dobby your receipe is cool plz i want to know what makes the cake burnt as my cakes are burnt when its not yet done.

    secondly my oven has a rack--towards the top burner and a tray--towards the burner beneath. i put my pan in the tray beneath is it right or should it be above or is it the heat too much thats why its getting burnt as i want to bake over the weekend as i wont be going to work.
    also advice on how to prepare my icing as i have been doing butter icing for a while now.

    ReplyDelete

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