How to Prepare Perfect fresh bread rolls (Drum best recipes)

fresh bread rolls (Drum best recipes). Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. French Bread Rolls are the PERFECT yeast bread to serve on the weekend because they're warm and fluffy on the inside, crusty on the outside, and incredibly easy to make!

I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida Over the years, these French bread rolls have become more than a dinner roll. Although it is fabulous as just that (and would be perfect for an Easter dinner menu or other holiday spread), these French bread rolls have become my go-to for any recipe that needs a wonderful all-purpose roll or bun (whole wheat notes below). You can have fresh bread rolls (Drum best recipes) using 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of fresh bread rolls (Drum best recipes)

1. You need 15 grams of instant yeast.
2. You need 5 ml of salt.
3. It's 15 ml of sugar.
4. Prepare 430 ml of lukewarm water.
5. Prepare 1 of extra flour for dusting, butter.
6. Prepare 1 kg of (8 cups) bread flour.

This easy recipe makes the softest, fluffiest bread rolls and requires only a handful of ingredients. Perfect for burgers, sandwiches or served with soup. Ingredients needed to make bread rolls. These bread rolls are very soft and fluffy so almost any type of flour can be used.

fresh bread rolls (Drum best recipes) instructions

1. preheat oven to 180°F celsius and grease the bottom and sides of a 21 cm round baking pan with butter or margarine. dust liberally with flour.
2. place ghe flour, yeast, salt and sugar in a large bowl and mix with your hand-use one hand to mix and the other to rotate the bowl.
3. add water, a little at time and mix well after each addition. transfer to a floured surface and knead for 10-15 minutes into soft dough.
4. shape into a ball, put into a clean, lightly greased dish and leave to rise for an hour or moreor until the dough has doubled in size.
5. shape into 6 -8 equal sized ballsand dust liberally with flour. place in a circle in te baking pan with one in the middle.
6. bake in the oven for 25-30 minutes until doen but stil slightly pale. smear the top with butter and dust with more flourand bake for 5 -10 minutes, until the bread is slighlty golden on top.
7. remove from the oven and cool slightly before serving.
8. enjoy your rolls.

Once out of the oven transfer to a cooling rack, tapping the bottom of the rolls to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the rolls. Just be generous sprinkling with flour with forming into log, cutting, rolling into balls - don't knead the flour in, use it on the surface for handling purposes only. In a large bowl, stir together warm water, yeast and sugar.

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