Working in pairs to produce a batch of bread rolls of even size

Year 7: Bread Rolls

Kneading

Ingredients:

        300g Strong bread flour

        1 teaspoon of fast active yeast

        1 teaspoon of salt

        25g Margarine

        200ml warm water

 

 

 

 

 

 

 

 

 

 

Prove

Shaping

wholemeal-bread-rolls (1)

Method:

1.     Put flour into mixing bowl, add salt and rub in the margarine with your fingertips.

2.     Add the yeast then slowly pour in the warm water, until you have a soft, but not sticky dough.

3.     Turn the dough out onto the work top and knead, stretch with your hand and fold over.

4.     Once you have stretched the dough and it springs back (poke with your finger and the hole should close) rest in a warm place until it has doubled in size.

5.     Once the dough has proved knock it back with your hands and cut it into even sizes and shape into rolls.

6.     Bake the rolls for 15 minutes on a floured tray until they are golden brown.

 

Main Menu