Rêveuse Recipe: Bread Rolls

Rêveuse Recipe: Bread Rolls

Happy Friday! It's finally the end of the week and we can't wait to relax and enjoy the weekend. For today's post, we've gone back to basics to create a really simple, but so delicious bread roll recipe. We have an undeniable love for all carbs; pasta, bread, potatoes, you name it, we love it. We've never had any experience making homemade bread before, but after following this recipe a couple times, it doesn't seem as daunting anymore! The success of this recipe is to be patient; which unfortunately none of us are, however we made sure to knead the dough for what felt like hours and let the dough rise for a couple hours each time, making sure it was super round and chubby! These bread rolls are best enjoyed warm, with all the toppings; butter, jam, peanut butter, or whatever you want! 

 Recipe inspired by chopstickchronicles

For the yudane 
50g bread flour
40ml boiling water

For the bread
1 1/2 cup bread flour
6g fresh yeast
1tbsp sugar
1tsp salt
10g unsalted butter
150ml milk
1tbsp corn starch

SERVES: 8 mini bread rolls
DURATION: 2.5 hours

Make the yudane mixture the night before, mixing the bread flour and the boiling water until it forms a sticky doughy consistency. Wrap and place in the fridge overnight.

In a bowl, pour in the milk and sift the dry ingredients, adding the fresh yeast after. Mix it together thoroughly. Tear the yudane into pieces as you add it into the dough. Knead for about 20 mins.

Add the unsalted butter. The dough may get quite oily so we used the technique of folding in the butter into the dough so that it gets fully incorporated into the dough easier. Knead again for another 20 mins.

Grease a bowl and wrap in clip film and place in a warm area for 1 hour or until it has doubled in size. Once it has risen, cut the dough into equal pieces and roll into bun shapes, before placing into a buttered bread tin. Cover with a damp cloth and let it rise again for half an hour. After it has risen for the second time, you can sieve corn starch on the top of the bun which will make them look visually delicious when you take it out of the oven.

Bake in the oven at 185°C and bake for about 25 minutes until brown on top.

No comments:



Latest Posts