SO SOFT & FLUFFY, EASY & PREP AHEAD FOR A CHRISTMAS EVE MORNING TREAT
 |
Beautiful soft, fluffy rolls without kneading -- a baker's dream
'Great stuff; like my granny's.' 'Excellent; taste really good.' Tasters |
Making homemade rolls is difficult for busy families. But on a special occasion like Christmas Eve morning, soft fluffy rolls warm from the oven would be an enormous treat, marking the beginning of the Big Feast.
This recipe*, which has no kneading, is perfect for the cook under pressure. It doesn't use much yeast. It only takes 3 or so hours for rising and shaping. After the first rise, the buns can be refrigerated overnight for baking the next morning. And that will be one more thing off the Christmas treat to-do list.
Serve with lashings of butter and low-sugar speedy plum-ginger jam or instant jam/fruit compote.
The buns will also be welcome at lunch and dinner.
Proper bread flour is recommended for best results.
Cost: £1.50
Makes: 12
Ingred:
250ml lukewarm whole or skimmed milk
50g melted, cooled, unsalted butter
2 room temperature eggs, beaten with fork
1 tbsp/9gm instant yeast (see tips)
1/3-1/2cup sugar
125 ml warm - not hot - water
600g/20oz bread flour
2 tbsp less 2 tsp sugar
1 1/2 tsp salt
Once baked: 1 tbsp butter for brushing tops
Method:
- Gently heat milk & butter in a small saucepan over med-low heat until butter is melted; do not allow it to boil; set aside
- Place yeast & 2 tsp sugar in a bowl; add warm but not hot water; rest 5 mins in warm place until frothy
- Beat eggs with fork; set aside
- Mix flour & remaining sugar in a large bowl
- Make a well in the centre; add milk mix, eggs & yeast mixture
- Stir till completely combined; the dough will be thick & sticky
- Cover bowl with a clean, wet tea towel; place in a warm place (near but not next to a heater is fine, as is the inside of a cold oven) 2 hours until almost tripled in size
- Line a 9inx13in/31.5x23.5cm baking tin OR two smaller tins (say 5x7in/15x18cm or equiv round, rectangle or square) with greaseproof paper which rises above the rim, cutting corners to fit**
- When first rise is complete, punch down dough to deflate; Have a small plate of flour ready
- Dust work surface with flour; scrape dough onto it; flatten by rolling lightly with a rolling pin that's been dusted with flour
- Sprinkle a little flour on top, working it into the dough with floured hands, adding a little more each time until the dough is soft and pliable and no longer sticky. It's hard to gauge this; half a cup or more flour may be needed
- Roll into a log; cut into 12 -16 even pieces (cut into four first then each piece into 3 or 4; if you're really keen on totally equal pieces, weigh each one)
- Cover pieces with damp tea towel
- One by one, shape dough pieces into a ball
16. Flatten slightly
& roll up
17.Pull edges into centre
to form a ball
18. With smooth side up, roll it gently on the board with the palm of your hand to make circular buns. A light dusting of flour on the board may be necessary.
19. Place in baking tray smooth side up. Repeat with other pieces, placing rolls in a 3 x 4 or 4x4 pattern (nb. they will expand a lot)
21. Spray surface with veg oil; cover loosely with cling film; refrigerate overnight or min 4 hours
22. 30 mins before baking, remove from fridge; take off cling film, rest in warm place until nearly double in size (about 30 mins)
23. Preheat oven to 180C/350f/gas 4.5
24. Bake min 18 mins till golden; the rolls sound hollow when tapped but remember to check the underside -- you may need to turn the buns upside down for a few minutes to complete baking
25. Brush tops with melted butter; remove from pan by lifting the greaseproof paper; place on a cooling rack
Comments:
- 'Lovely! Really nice texture; very soft without being insubstantial or somehow blown up like other buns. Fresh taste reminded me of my granny's buns - that's a compliment. Great stuff.' Senior local council consultant
- 'Light and fluffy; taste really good. Can't quite place the flavour and not sure how they are different from others but would make excellent buffet rolls.' Political Agent (Blogger: The buns are different from others because there is no kneading involved, which makes them very easy to make. Usually bread dough that isn't kneaded doesn't rise as well and is definitely not as soft and fluffy as these are.)
Tips:
- the yeast for these buns are for baking by hand, not for a bread maker
- 12 soft rolls were a bit too pillowy for the Blogger; next time it'll be 16 or 15 smaller ones baked in two separate tins
- best eaten on the day but will toast well
- bread flour is recommended but all purpose flour will work
- cooked rolls freeze well.
More bread on Nav Bar: Recipes II
This method for this recipe has been developed by B M Lee/ Bright Sun Enterprises.
