Homemade Ham Roll Bread
This is a variation on regular bread rolls.
The ideal temperature to raise the dough is 105°F/40°C. For 2 to 3 servings. Recipe by Kokoacchi
Homemade Ham Roll Bread
This is a variation on regular bread rolls.
The ideal temperature to raise the dough is 105°F/40°C. For 2 to 3 servings. Recipe by Kokoacchi
Cooking Instructions
- 1
Prep all the ingredients at the start. This will prevent any forgotten ingredients.
- 2
Sift the bread flour into a bowl. Add the dry yeast, sugar and salt.
- 3
Beat the egg, and set aside 1/3 in a small plate for the egg glaze.
- 4
Add a small pinch of salt to the egg glaze.
- 5
Add butter and milk to the remaining 2/3 of egg.
- 6
Mix until the butter starts to melt (You can melt the butter beforehand in a microwave or pan.)
- 7
Add the liquid to the flour mixture from Step 3 in 3 batches while mixing.
- 8
Kneading Step 1: Knead the dough in a bowl to form into a ball. (You can knead on a floured work surface instead.)
- 9
Kneading Step 2: Pretend the bowl is a baseball mitt and the dough is a ball, and slap the dough into the bowl several times. Repeat alternately kneading and slapping down the dough.
- 10
Wash the bowl and wipe it carefully with a dry cloth. Oil the inside lightly, and dust with a little bread flour.
- 11
Put the ball of dough in the bowl and cover with plastic wrap. Put the bowl in a larger bowl filled with lukewarm (105°F/40°C) water. The ideal temperature for the first rising is 85-105°F/35-40°C. The bath water cools down as time passes, so start at a temperature that's just a fraction higher.
- 12
First rising: Wrap the bowls with a towel. Leave to rise for 40 minutes, changing the water in the outer bowl once.
- 13
40 minutes later, if you poke a floured finger into the dough and the hole remains, it's good!
- 14
Press down on the dough ball on a floured work surface to push out the gas. (You can cover the work surface with plastic wrap.)
- 15
Cut the flattened dough ball into 6 pieces with a floured knife. Each piece will be about 70 g.
- 16
Lightly oil the round turntable in the microwave (or line it with kitchen parchment paper).
- 17
Resting time: Roll each piece of dough taking care not to rip it, cover with a tightly wrung out moistened kitchen towel and leave to rest for 20 minutes or so. (Attention: If you roll the dough into balls you'll rip it.) The ideal temperature for this step is 105°F/40°C.
- 18
After the resting time, roll out each piece of dough into a triangular shape about 3-4 mm thick.
- 19
Put the filling (ham) on the dough and roll up. Plate on the microwave turntable seam side down.
- 20
When all the rolls are on the turntable, mist lightly with a spray bottle and cover loosely with plastic wrap. Put the turntable on top of a bowl filled with lukewarm (105°F/40°C) water.
- 21
2nd rising: Cover with a wash basin or similar container, then cover with a towel too. Leave to rise for about 40 minutes, ideally at 105°F/40°C.
- 22
After the 2nd rising, gently brush on the egg glaze. You should really do this with a pastry brush (I just used my fingers).
- 23
Baking: Bake in a 375°F/190°C oven for 19 minutes.
- 24
Done! Be careful not to burn yourself.
- 25
Cool on a rack. (The bottoms of the rolls get soggy otherwise.) When they've cooled down to about body temperature, store in plastic bags.
- 26
When the rolls have cooled down, you can store them in plastic zip bags.
- 27
Mmm, the smell of freshly baked bread... You should try making these too!
- 28
An alternate way to raise the dough: Heat your bathtub to 108°F/42°C. Close the tub with the lid, and spread out a bath towel on top. Put the round plate on top, cover with a suitable cover (such as a wash basin) and then cover with another towel.
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