Petit Bread Rolls

Name: Petit Bread Rolls
Yield: 15 servings
Cuisine: American
Ingredients: 1 [15 rolls] [Basic Dough]; 380 grams Bread (strong) flour; 4 grams Salt; 21 grams Sugar; 4 grams Skimmed milk powder; 26 grams Margarine (or butter); 250 ml Water; 3 1/2 grams Dry yeast

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

15 servings

1[15 rolls] [Basic Dough]
380 gramsBread (strong) flour
4 gramsSalt
21 gramsSugar
4 gramsSkimmed milk powder
26 gramsMargarine (or butter)
250 mlWater
3 1/2 gramsDry yeast

Saved

Steps

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.