It seems like ages since I did a bread post – I’ve still been making lots of bread here, but I’ve also been making lots of cake, and it’s gotten a bit cakecentric round these parts. I’ll try to redress the balance a bit…
These bread rolls are really straightforward and made excellent packed lunches for me all week. Just what you need sometimes – I love fancy bread, but I don’t always have time to make it, so a reliable standby bread roll recipe is a great find. The recipe comes from Dorling Kindserly on Cookstr. I didn’t follow the recipe to the letter; instead of mixing, then resting, then kneading by hand, I mixed then put in the stand mixer to be kneaded for ten minutes – no resting. I also halved the recipe and made four sandwich rolls with the dough. As for the ingredients, I used half plain flour and half wholemeal bread flour, to try and keep the balance between strong flour and soft flour. I also used agave syrup in place of honey, and oat milk in place of normal milk, which means they are vegan friendly (though this was a happy accident, I must admit).
Rolls shaped after first rise
Rolls after second rise, sprinkled with oats
I tried to judge how much the rolls would expand and rise, so that they would join up a little bit and I would have to tear them apart again after baking. I don’t know why, but I really love it when you have a little torn bit on the side of your roll, that shows where it was once part of a batch of rolls. One big happy roll chain, at least until you came along with your bowl of soup…
I did forget to glaze the rolls with egg before sprinkling the oats over the top, so predictably they slid off again during and after baking. However, that had the cool effect of leaving a ring of oats around the bottom of the rolls:
The rolls were the right balance of soft and chewy on the inside, with good flavour. They weren’t too dense, as wholemeal rolls can sometimes be. They kept for four days, though the last one was a little dry, and they had a nice soft crust. A crisp crust is all very well at the right time, but when you’re eating a sandwich it’s important that the insides don’t slide right out of the side as you try to bite through the bread… Potentially very embarrassing. It happens to me all the time.
The only thing about making a more simple bread is that there is much less to say about it. Perhaps we can take the conversation into the comments: What’s your favourite sandwich? And what do you know about getting a soft crust on bread rolls?
I’ve submitted this post to Yeastspotting.
May 11th, 2012 at 1:27 PM
Dang these rolls look good! I need these in my life, I think. Also – I gave you an award
http://sugardishme.com/2012/05/11/this-salads-a-winner/
May 14th, 2012 at 2:41 PM
Ooh thank you on both counts!
May 11th, 2012 at 1:27 PM
These rolls look great. That crumb is, for my tastes, perfect for making sandwiches. There aren’t any gaping holes for condiments to leak out of. My shirts will thank you.
May 14th, 2012 at 2:40 PM
Yes indeed, that is an important consideration
May 11th, 2012 at 4:36 PM
I don’t make soft crusts — I am firmly in the crispy, chewy camp. For one thing, it requires less work: you don’t have to brush it with anything, or make egg wash. I learned to make sourdough just so I could have tough, crusty rolls with stretchy, airy centers with craters in them. Breads that have eggs, dairy milk and sugar in them will have a tenderer crumb.
May 14th, 2012 at 2:40 PM
Thanks for the tips! I do enjoy a really chewy bread, but sometimes I like a soft sandwich loaf. These rolls seem to fit the bill
May 13th, 2012 at 10:35 AM
I think it depends on the kind of sandwich I am making. I like a crunchy crust for some italian sandwiches but for something like a PBJ- soft bread all the way.
May 14th, 2012 at 2:13 PM
Yeah you’re right, some sandwiches do go best with a nice crunchy bread but it’s good to have variety in my repertoire!
May 14th, 2012 at 4:17 AM
I’ve only ever made a few rolls in my life, lol, I’m going to have to change that! These look great and I agree, the torn bit where they attach together is great!
May 14th, 2012 at 2:23 PM
Why is that so good? I’m going to work on getting that bit perfect
May 14th, 2012 at 6:09 PM
I need to try this. Those look like they would definitely elevate the average sandwich experience.
May 14th, 2012 at 8:32 PM
I think any home made roll or bread does exactly that – these aren’t exceptional, but they still made a cracking sandwich.