The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread dough/dinner rolls?

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MotoJack's picture
MotoJack

Bread dough/dinner rolls?

This might be a simple minded question but please understand I'm still not sure what I'm really doing yet.I made some regular kneaded white bread today in loaf pans and it's so far my best effort at bread makimg.My question is:Can I just use the dough that I made today for the loaves of bread to make some dinner rolls?I mean like it seems it would be the same thing only smaller.I might not need to bake them as long?Tell me something please.

alabubba's picture
alabubba

I use the same basic white bread recipe for rolls, and burger/hotdog buns.


I saw the photos of your bread and they look yum. Make sure you let them cool completely before cutting. If not you will loose precious moisture to steam. By letting them cool completely the moisture is re-absorbed into the crumb.


But if you want to try something look here

mrfrost's picture
mrfrost

I agree KAF is a wonderful site for beginners. Follow the instructions closely and the recipes are almost foolproof.


...and as far as a bun/roll recipe, you've got to do the "beautiful burger buns recipe" there at KAF. They seem to have a major cult following and sure to become a favorite of anyone that tries them. Plus, there are dozens of variations floating around; onion, whole wheat, etc.


Naturally, all the recipes there call for KA flours, but just about any AP or bread flours work just fine.

jemar's picture
jemar

Thank you for putting the link to these buns, I made them for the first time today, and they are really good, the best buns I have made IMO!  Very easy to make too, I did the dough in my breadmaker and then proofed it and baked them in my oven , came out beautiful!

Paddyscake's picture
Paddyscake

like so : http://www.thefreshloaf.com/recipes/buttermilkcluster


This is very easy. I don't know what recipe you used for your white bread. Floyd's recipe makes a very tender roll, but you can just certainly use your recipe.


Betty