How to make light, fluffy bread rolls, like shop brought rolls?

Question

I start the mixture in a breadmaker(using dough setting) which rises quite well. I kneed it for a further five minutes, with minimum flour then allow to rise to double in size. Finally glaze with butter before baking for 20 minutes in the oven at 190 degrees c. But the texture is still a little heavy. Ingredients include: 1 1/4 cups of water, 1 tbsp skimmed milk powder, 2tbsp melted butter, 2 tbsp sugar, 1 1/2 tsp salt, 3 1/4cup of strong white bread flour, 1 1/2 tsp fast action yeast. Thank you.

Answer 1

Try a couple of table spoons of good olive oil 1 less of butter after it has risen do you knock it out is the word of a baker and knead it for a 3or4mins then put on tins and leave to prove with a damp cloth over the top for a 10 mins then try dusting lightly with flower not more butter as youre not making brioche.Nick nairn has written an excellent book on scottish baps.At a setting of 210 deg as you need a little hotter ok.

Answer 2

1

Answer 3

INGREDIENTS

* 2 cups hot water
* 1/2 cup margarine
* 1/3 cup white sugar
* 2 teaspoons salt
* 1/2 cup cold water
* 2 (.25 ounce) packages active dry yeast
* 5 1/2 cups all-purpose flour
* 2 eggs

DIRECTIONS

1. Melt margarine in hot water. Add sugar and salt and stir. Add cold water and yeast. Stir to dissolve yeast.
2. Add 3 cups flour and mix. Add eggs and 2 1/2 - 3 cups more flour. Mix, cover and let rise until dough doubles in size.
3. Punch down and let rise 30 more minutes or until doubles.
4. Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-45 minutes. Brush top of rolls with margarine while hot.

Answer 4

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Answer 5

Nice Fluffy Buttery Rolls :)

Answer 6

I do mine in the bread machine on the dough cycle. But I don't knead it a second time. I don't do rolls, but when I take the bread out of the machine, I put it in the loaf pan, spray it lightly with butter flavored cooking spray, and cover it with a towel. I put it in the oven for 45 minutes to 1 hour until it is doubled in size and then bake it. Always soft, always good.

Answer 7

Hi,

There's a lot good recipes out there, but I find that using breadmaker is not the best because, I tried it before and the bread wouldn't come out as soft. So, do it in old fashioned way, it works better. You will just need to look around and play with your recipes to get what you are looking for. allrecipes.com is a good place to start. Using good quality of ingredients help too. Hope you find what u are looking for.

Answer 8

This is an excellent roll recipe my dad uses, and he used to own a bread shop!

Traditional Roll Dough


3 1/2 to 3 3/4 cups all purpose or unbleached flour\fs24 \par
1/4 cup sugar
1/4 cup shortening or margarine or butter, softened
1 teaspoonsalt
1 package regular or quick acting active dry yeast
1/2 c very warm water (120 to 130)
1/2 c very warm milk (120 to 130)
1 egg
margarine or butter, softened

Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk an egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased medium bowl and turn greased side up. Cover and let rise in warm place about one hour or until double. Dough is ready in indentation remains when touched.

Punch down dough. Cut or roll as directed for any of the variations below. Brush with margarine. Cover and let rise about 30 minutes or until double.
Heat oven to 400. Bake 12 to 18 minutes or until golden brown

Cloverleaf rolls: Cut half of Traditional Roll Dough into 36 pieces. Shape into balls. Place three balls in each of 12 greased medium muffin cups.

Crescent Rolls: Roll half of Traditional Roll Dough into 12-inch circle on floured surface. Spread with margarine or butter softened. Cut into 16 wedges. Roll up, beginning at rounded edge. Place rolls, point sides down, on greased cookie sheet and curv