Basic recipe for bread machine
330 ml water
3-4 T grape seed oil or butter
1 egg
⅓-½ C sugar (more for sweet rolls, less for buns)
1⅓ t salt
4½ C bread flour (3½ C white bread flour + 1 C whole wheat flour)
(Optional additions: ⅓ C wheat germ, 2 T flax seeds, 2 T chia seeds, ¼ C sunflower seeds, ¼ C cooked wheat berries, etc.)
2½ t yeast
Set machine for dough mixing. When done…
For plain rolls:
For plain rolls:
Put a little flour on your hands and roll dough into balls or long shapes for sub sandwiches. Rolls can be from 50-110 grams. (If you weigh each piece of dough before shaping, they will be nicely uniform in size. 110 grams each makes 12 rolls. Mine are usually about 70 grams.) Put them in a baking pan lined with cooking paper about 5cm apart. (You may need to use 2 pans to be sure each roll has enough room to rise.)
Let rolls rise for 30-60 minutes in a 40ºC (100ºF) oven. Preheat oven to 180ºC (350ºF) and bake for 20-25 minutes. You can cover these before rising (I put the cooking tray in a big clean garbage bag.) and leave them in the fridge overnight, and then let them rise and bake them in the morning, if you prefer.
For shiny surface:
After dough rises, just before baking, whisk:
an egg
1 t water
and lightly spread over the dough. After you've put this on, you can then sprinkle on sesame seeds, poppy seeds, chia seeds, etc.
For shiny surface:After dough rises, just before baking, whisk:
an egg
1 t water
and lightly spread over the dough. After you've put this on, you can then sprinkle on sesame seeds, poppy seeds, chia seeds, etc.
For sweet rolls:
Put a little flour on the clean, dry counter. Roll out dough into a big rectangle - about 60cmX40cm. Grate on a little cold butter, if you like, and then sprinkle with either a mixture of cocoa and sugar and nuts, or cinnamon and sugar and nuts. Be careful to leave the top edge’s 3cm plain - no sprinkles. Roll up. Slice with seam side down into 2½-3cm slices. Place on cooking parchment in pan. Let them rise and cook them as I explained above.
Chocolate roll filling:
3 T sifted sugar
2 T sifted good quality cocoa
½ C sliced almonds
(1-2 T grated butter)
(1-2 T grated butter)
Cinnamon roll filling:
3 T sifted fine brown sugar
1 t good quality cinnamon
½ C chopped pecans (or walnuts)
(1 chopped apple)
(1-2 T grated butter)
(1-2 T grated butter)
Choc chip/walnut rolls:
Add about:
½ C chopped walnuts
½ C chocolate chips
to the dough and mix/knead it in. Roll into about 70gm balls. Or mix the nuts and chocolate chips into the individual rolls so that they are more evenly distributed.
Cranberry/walnut rolls:
Soak:
½ C dried cranberries
in enough orange juice to cover
When the dough cycle is finished, put in the machine:½ C chopped walnuts
the drained cranberries
Restart the bread machine to mix these ingredients into the dough. After a couple minutes, turn it off and form the dough into rolls. Try to keep the surfaces smooth.
Other roll varieties:
Cranberry/sunflower seed
Chopped (cooked) lean bacon/onion (pictured on the left)
Looks great.
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