Tried something new today. Instead of making all rolls with my regular dough, I made four bagels. After rising and while the rolls backed I did the boiling water thingy with the bagels and by the time the rolls were done the bagels were ready for the oven. I was pleasantly surprised at how well they turned out and I didn't have to muck around with a new recipe. This is the recipe I use for bread and rolls.
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Title: My Kaiser Rolls Or Bread Recipe By: HELEN PEAGRAM Category: Yeastbreads Main Ingredient: Cuisine Style: Yield: 12 Serving Preparation Time: 0:00 Cooking Time: 0:00
[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]---------- ------------ ---------------------------------------------- Egg ;water to make 1 1/2 cups 1 1/2 tsp Salt 2 tbsp Sugar 4 cup A/P flour 4 tbsp Gluten 1 1/2 tsp Quick yeast
[Preparation] Beat egg in a 2 cup measure and add water to 1 1/2 cups. Mix well and pour into ABM pan. To the pan, add salt, sugar, flour, gluten and yeast.Put pan in machine on dough cycle. Can be set for delay. When cycle is completed make sure it is very well risen! I let mine rise a good 4 inches above the pan almost to the ceiling of my abm. If mine isn't risen as high as I want, I put the pan in a very warm oven until it reaches the proper amount of rising.
Punch down well!
Ok, from here you can make a very large loaf of bread or 12-13 rolls.
For bread I use a standard bread pan
For rolls I weigh out my dough to 75-80 g per roll and shape as desired.
Let rise until more than double in size about 90 minutes. Bake at
350 F until done, 15-20 minutes.Alternately, you can make the dough in a mixer with a dough hook or by hand. Recipe by Helen Peagram
Note: I double this recipe and get 3 good sized loaves and 2 mini loaves MM by Helen Peagram
Exported from Home Cookin 4.8