Wheel's Soft Rolls

All about bread

Wheel's Soft Rolls

Postby vinner » Sat Jan 24, 2009 10:25 pm

Having a go at Wheel's rolls as we speak. The dough did not come out of the Kenwood as wet as he described, but it made 12 fine looking discs that are proving now. The rising took 2 1/2 hours and the proving is as slow, so that must be a result of old (but still good) yeast. Hope to have them done in time for lamb burgers (oregano, cumin, garlic salt and black pepper) with tzatziki mayo, red onions and mint.

If the rolls do not make, I will be a'writing Mr. Phil for advice.
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.

me
vinner
Registered Member
 
Posts: 552
Joined: Fri Mar 31, 2006 12:22 am
Location: Texas

Postby johnfb » Sat Jan 24, 2009 10:38 pm

I can hear Phil screaming now..... :lol: :lol: :lol:

The rolls are haunting him :lol: :lol: :lol:

But they are sooooo good
User avatar
johnfb
Global Moderator
 
Posts: 2422
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby vinner » Sat Jan 24, 2009 10:47 pm

I haven't even tried them, and they are haunting me as well, but those danged ole pictures have got me sold....
" To be the stewards of what we have been given, to reap what we sow, to enjoy the harmony of it all.

me
vinner
Registered Member
 
Posts: 552
Joined: Fri Mar 31, 2006 12:22 am
Location: Texas

Postby wheels » Sun Jan 25, 2009 12:51 am

He's a good photographer, but lousy chef! :lol:
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby Codhead180 » Thu May 28, 2009 11:57 pm

What a fantastic recipe Wheels!!!!! Just got through my fourth dozen in 2 days and supplying the rest of the street to boot.
Codhead180
Registered Member
 
Posts: 12
Joined: Wed Feb 11, 2009 1:47 pm
Location: Fleetwood, England

Postby wheels » Fri May 29, 2009 2:34 pm

Glad you like them. I now use around 110gm pieces of raw dough to make hamburger buns, or about 80gm pieces for hot dog rolls.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby 5thElement » Fri May 29, 2009 10:36 pm

Made these myself the other week, cut the recipe in half though as i didn't need loads, made it into a couple of baguette shaped rolls and it was bloody nice, went great along with the pasta we had! i'll definitely make them again, next time it'll probably be for a barbeque/burgers.

Thanks for sharing the recipe Wheels.
User avatar
5thElement
Registered Member
 
Posts: 60
Joined: Mon Apr 27, 2009 7:29 pm

Postby Richierich » Sat May 30, 2009 8:17 am

Any chance of a link to the recipe, or is it on here somewhere?
User avatar
Richierich
Registered Member
 
Posts: 879
Joined: Mon Oct 23, 2006 11:55 am
Location: Bicester, Oxfordshire, UK

Postby wheels » Sat May 30, 2009 11:46 am

Link to to recipe:

Soft bread rolls

Link to method:

Bread making

Phil
Last edited by wheels on Sat May 30, 2009 5:37 pm, edited 1 time in total.
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby Mike D » Sat May 30, 2009 4:43 pm

I make these twice a week now. Not used the bread machine since 'discovering' Phils recipe.

The OH says they taste better than proper bread, however I do make mine with a 50/50 mix of wholemeal and white flour.
Cheers,


Mike
____________________________
When I think of a good signature I'll put it here.
User avatar
Mike D
Registered Member
 
Posts: 651
Joined: Tue Mar 21, 2006 10:07 pm
Location: Border of Bury/Bolton up on the moors, Lancashire, England

Postby wheels » Sat May 30, 2009 5:38 pm

Mike

They work OK with all wholemeal as well.

http://www.localfoodheroes.co.uk/weblog ... =my_weblog

Phil
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby johnfb » Sat May 30, 2009 7:27 pm

My hero :wink:
User avatar
johnfb
Global Moderator
 
Posts: 2422
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby wheels » Sat May 30, 2009 7:50 pm

Grrr... :evil: :lol:
User avatar
wheels
Global Moderator
 
Posts: 12177
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby 5thElement » Sun May 31, 2009 10:43 am

Just finished kneading the dough for a batch of these, this time i've tried 400g white/200g brown bread flour..purely because i didn't have enough white to make 600g lol will see how they turn out later!
User avatar
5thElement
Registered Member
 
Posts: 60
Joined: Mon Apr 27, 2009 7:29 pm

Postby 5thElement » Sun May 31, 2009 6:04 pm

Just a quick note to say these rolls turned out really well, everyone at the bbq said they were really nice, so i'll definately use that mix again, lovely texture inside and nice and soft, they smelled amazing when they were baking too.
Last edited by 5thElement on Sun May 31, 2009 6:16 pm, edited 1 time in total.
User avatar
5thElement
Registered Member
 
Posts: 60
Joined: Mon Apr 27, 2009 7:29 pm

Next

Return to Bread Making

Who is online

Users browsing this forum: No registered users and 2 guests