Friday 27 September 2013

Dimpled French Rolls by Lily Chua

Dimpled French Rolls


400 gm bread flour
1 1/2 teaspoon salt
1 tablespoon caster sugar
15 gm fresh yeast
120 ml lukewarm milk
175 ml lukewarm water


1.  Lightly grease 2 baking trays. Sift the flour and salt into a large bowl.  Stir in the sugar
and make a well in the centre.

2. Cream the yeast with the milk until dissolved, then pour into the centre of the
flour mixture. Sprinkle over a little of the flour from around the edge.  Leave at room
temperature for 15-20 minutes or until the mixture starts to bubble.

3. Add the water and gradually mix in the flour to form a fairly moist, soft dough.  Turn
out on to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. 
Place in a lightly oiled bowl, cover with lightly oiled clear film and leave to rise, at room
temperature, for about 1.5 hours or until doubled in bulk.  I used only 1 hr.

4.  Turn out on  to a floured surface and knock back. Re-cover and leave to rest for 5
minutes.  Divide the dough into 10 pcs.  Shape into balls by rolling under your hand,
then roll until oval.  Lightly flour the tops.  Place spaced well apart on the baking trays,
cover with oiled clear film and leave to rise, at room temperature for about 30 minutes,
until almost double  in size.

5. Oil the side of your hand and press the centre of each roll to make a deep split.  Recover and leave to rest for 15 minutes.  Place a roasting tin in the bottom of the oven
and preheat the oven to 220 degree celcius.  Pour 250 ml water into the tin and bake the
rolls on a higher shelf for 15 minutes or until golden. Let cool.

Source: Recipe is from recipe book Baking by Martha Day.

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