Lilycancook: French Dimpled Rolls (Bread Rolls)

Wednesday 18 September 2013

French Dimpled Rolls (Bread Rolls)

These French Rolls are so super tasty to eat - I ate 2 immediately and kept the rest for breakfast next day and treated my colleagues to them too.

The exterior is brown and crusty and when you bite into them you can hear the crunch but the inside is really soft.

Recipe is from my Baking book by Martha Day.

Ingredients

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

Method.

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. Re-cover 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 on a rack.