My wife and Inhave decided to start making our own bread from now on. Partly because we were having a lot of wastage. So will be making some rolls tonight me thinks for lunches etc.
Geek
Sent from my LG-H850 using Tapatalk
Printable View
My wife and Inhave decided to start making our own bread from now on. Partly because we were having a lot of wastage. So will be making some rolls tonight me thinks for lunches etc.
Geek
Sent from my LG-H850 using Tapatalk
Was busy today. Baguettes and pumpkin bread.
Attachment 252294
Made rolls today.
Kinda
http://uploads.tapatalk-cdn.com/2016...d692045b74.jpg
Geek
Sent from my LG-H850 using Tapatalk
Don't get discouraged! That's how mine have looked (that's why I use the muffin tins). My oldest daughter has a neighbor lady who used to work in one of the local schools cafeterias and she used to make 300+ rolls by hand Every School Day and she taught my daughter how to make them. My daughter's rolls come out looking nicer than store bought. But she still hasn't found the time to teach me! :banghead:
I'll take taste over looks any day :tu
About my daughter's rolls;
If I'm right she weighs the dough out to 2oz each and spaces them about 2" apart but I'm not sure.
I am sure that the one tip the lady gave her was that when you are rolling out the balls on a surface is to keep you hand cupped not flat. When I make rolls in the muffin tins I have done that and it really helps make nice round smooth balls.
Yes, you want to roll with a cupped hand putting little pressure on the dough itself. Like any forming of a loaf or roll, If you're doing it right you're creating some surface tension with the gluten in the dough. This helps them maintain a spherical shape as they expand during their rise.
My wife is the baker in our house, but I do make Irish bread from time to time.
I just love it. It's make with sourmilk, and without yeast.