The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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houstonwong's picture

Buns/rolls made with French bread dough

December 1, 2010 - 11:07pm -- houstonwong

My sister loves dinner rolls/buns. So I figure I'd use it as a chance to really try out French folding. My previous attempts have been somewhat half-hearted. But this time, I thought I’d really do it right, focusing on stretching and trapping air.


 


For the formula:


Strong Canadian white flour 13.3% protein


75% hydration


0.5-0.6% instant yeast


2% table salt


 

lagoldberg8397's picture

Make-Ahead Rolls for Thanksgiving

November 4, 2010 - 5:18am -- lagoldberg8397
Forums: 

I want to bake dinner rolls on Thanksgiving Day but make the dough and shape the rolls two days earlier.  Here are my questions - 


- Can I refrigerate the dough for 48 hours or do I need to freeze it?  I don't want the dough to overproof.


- Should I shape the rolls after the first rise and let the thawing period be the second rise?  Or do I need to do both rises before chilling the dough?

jennyloh's picture
jennyloh

My travels are over,  and I'm back....


 


Soft Cheese Bread from Peter Reinhart's - Artisan Breads Every Day




 


The Mill Loaf (Adapted)  - Baked last week,  with my 2 mths dormant sourdough


 



More details in this blog.


 


 

louie brown's picture
louie brown

I am interested in improving my roll shaping skills. This is a very basic sourdough formula of about 67% hydration, bulk fermented for about 3 and a quarter hours in a warm city kitchen, then shaped and proofed for about another hour and a quarter, baked with steam.


 


I tried some fendus, which, while they had the right shape, were rather bloated for my taste. I prefer the slimmer shape, with a nice point for rolls. I think this will require a wider "hinge" and a narrower body.


 


I also tried a shape I believe I saw here, although I am not sure. A dowel is pressed into the side of a round roll and a flap is rolled. This flap is then pulled over the top of the roll, making a lovely effect. If this sounds familiar to anyone, I'd appreciate some guidance.


 


The rolls shown, in a "teardrop" shape, are, as far as I can tell, an original idea, cut to a point with a bench knife from a round shape that has been lengthened a little. People seem to have fun eating them.


 


Additional discussion about rolls, especially shaping, would be welcomed.


 


I'm including an additional crumb shot of the batard just because I like the picture.


 



 



 


 

Newfieguy's picture

Whole Wheat rolls

May 20, 2010 - 11:06am -- Newfieguy

Next question, we just discovered from going to Lamberts, home of the throwed roll restaurant, (Google it for a good laugh!  They throw rolls at you when you walk in and sit down!)  Anyway, we just discovered our 1 year old LOVES bread!  I want to make a bunch of whole wheat rolls for him but most of the recipes I have searched for in here use Milk.  Why is milk used?  We are vegge heads so we do not even buy milk but I guess Milk makes them softer is that the deal?

jennyloh's picture
jennyloh









2 bakes in a day.  This wholemeal roll is a mixed of bread flour and wholemeal.  Wanted to try something else for a change  small rolls using the water roux starter,  with 2 bites and they are gone.  I didn't expect it to turn out so tiny,  measured carefully at 40g per piece.  Anyway,  the most difficult I find is try to shape this.  I read the instructions and 
after the 5th ball, I think I got it.  Shape the ball into a cone shape,  roll flat into triangle,  and roll it up from the bottom (wider part of the triangle).  Give it a few roll to tighten it a little. Let it proof for about 1 hour, until it is puffy.  I always wonder if I proof enough?  Well, it had a good oven spring,  and certainly the taste is pretty good,  soft and sweet and a little salty.  To read more:  here's the link.  



jennyloh's picture
jennyloh

My attempt of french dimpled rolls last night , I would say turn out ok.  But I felt that I had to proof longer,  this is one thing I can't seem to get it right. The dough is a little dense, or is the roll suppose to be like that??


I went into a bakery to buy their rolls just to compare,  there's lots more holes,  the rolls felt much lighter.  As for the taste,  it was a little more salty than what I normally like,  I'd probably reduce it.  


For more details,  see attached.  


http://sites.google.com/site/jlohcook/home/breadmaking/french-dimpled-rolls


French Dimpled Rolls


 


French Dimpled Rolls - Baked

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