The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Super Easy Filled Bread Roll Recipe

ed9762's picture
ed9762

Super Easy Filled Bread Roll Recipe


This is one of the first bread recipes I tried at home some fifteen years ago and still remains my favorite ever since. This is a super easy bread roll recipe. You don't need any technical know-how, expertise, skills or experience to bake this bread recipe. It's all very easy and practical, You don't even need a scale! And the whole mixing, shaping and baking process is only +/- 60 minutes.

I got this recipe from a handbook used in food science and technology class which has been modified by me to make it even more easier.

Ok, here are the ingredients:
a. Flour: 250 gram/500 ml/2 cups
b. Yeast: 1 Tbs
c. Sugar: 2 Tbs
d. Dried Milk Solids: 2 Tbs
e. Butter/Margarine: 2 Tbs
f. Water (warm): 1/2 cup/125 ml
g. Egg: 1
h. Salt: 1/4 - 1/2 teaspoon

First, place water onto a mixing bowl. Add yeast and stir until completely dissolved. Add sugar and dried milk solids and stir until well-blended. Allow the mixture to stand for 5 minutes.

Add half of the flour into the mixture and stir using a mixer or spoon for approximately 2 minutes. Add the egg, butter/margarine and salt and stir again for another 3 minutes until they are completely dissolved.
Bread Ebook
Add half of the remaining flour and knead (gently press and fold) the dough for approximately 5-10 minutes until well-blended using a mixer or hand.
Bread Ebook
If the dough is still sticky, add the remaining flour one tablespoon at a time while continuously kneading the dough until it is not sticky anymore and can be formed into a ball shape. Let the dough sits for 10 minutes for the first rise in the bowl, covered with a damp cloth or plastic, until double in size.

After 10 minutes, gently push the dough and create 12-18 roll shapes (You can fill these rolls with cheese, chocolate rice, peanut butter, strawberry jam if you like). Place the dough onto a well-greased sandwich pan. Allow the dough to rise again for 20 minutes until double in size.

Preheat oven to 180ºC/350°F. Apply an egg wash on the surface of each roll and bake them in the middle of the oven at 180ºC/350°F for approximately 20 minutes until the top is golden brown.

Tips: Baking temperatures and times may vary between different types, brands, sizes of ovens. You may need to adjust your baking temperatures and times to suit your oven. You can substitute liquid milk for dried milk solids+water.
P.S. This recipe was included in my first bread ebook Super Easy Bread Recipes with Less Kneading. You can download its excerpt (in PDF format) including some of the recipes for free in this LINK.

Comments

yy's picture
yy

Those are adorable. They look like little turtles sticking their tongues out.

ed9762's picture
ed9762

Thank you! It's actually made of sausage which is cut into eight thin rectangular pieces.Please try and share the recipe if you like.

Janetcook's picture
Janetcook

These are great little bite size treats.  Look delicious and fun too....more ideas for me to play with :-)

Thanks for the post and the photos.

Janet

ed9762's picture
ed9762

You're welcome,Janet. Please try and share the recipe. Kids will love it.

Ruralidle's picture
Ruralidle

Do you really mean 1 TABLEspoon of yeast??  That seems and awful lot for just 250g of flour.

 

ed9762's picture
ed9762

Thank you for your input! I guess I should explain in more detail that it is a level/flat tablespoon, not a heaped one, just enough to cover the surface of the spoon (around 5-7 grams, a common bread recipe usually call for a ratio of 100% of flour to 1-1.5% of yeast or around 2.5-3.75 grams of yeast per 250 gram of flour). As I explained earlier, I modify this recipe from a laboratory manual used in a food science and technology class. Two times the normal amount of yeast has been used so the rolls can be completed within 1-2-hour laboratory period. You may reduce the amount of yeast but the rolls may not be completed within the time period specified in the manual and in my ebook.