Petit Bread Rolls
I wanted to make some bread that didn't overpower the flavour of the main meal it was served with.
These rolls have a very slight salt flavour and are a convenient size.
If you aren't thinking "Am I pressing down a bit too strongly?" when making the well in the bread, then you might not get a very good shape. Recipe by ducksoup
Petit Bread Rolls
I wanted to make some bread that didn't overpower the flavour of the main meal it was served with.
These rolls have a very slight salt flavour and are a convenient size.
If you aren't thinking "Am I pressing down a bit too strongly?" when making the well in the bread, then you might not get a very good shape. Recipe by ducksoup
Cooking Instructions
- 1
Place all of the ingredients into a bread maker and set it onto the dough course until the first proving.
- 2
When the dough has proved once, punch it down and divide it into 15 equal portions. Then shape each portion into a ball, cover the dough with a well-wrung damp cloth, and leave it to sit for 15 minutes.
- 3
[Shaping] After 15 minutes, use a rolling pin to firmly press a line into the center of each ball of dough.
- 4
Then pinch the edges of the line together as shown in the photo.
- 5
It looks like I have a baking tray of lips... [2nd Proving] Spray some water over the dough and allow it to prove for 30-40 minutes. It should expand to twice it's original size.
- 6
The second proving is done! Now my lips have become bum shaped. Preheat the oven to 180°C and bake the bread for 13-15 minutes.
- 7
It's ready! Baking time may vary depending on your type of oven, so please use the times stated here as a guide and adjust the baking time accordingly.
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