everyday rolls

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rolls

If you are a regular reader of this blog, you might have noticed I bake a little bread… ok, rather a lot of bread.

Bread making doesn’t have to be a chore. Once you get the hang of it, it can just become a part of your weekly routine. I make bread about twice a week these days, the kind of dough always varying depending on my time, tastes and what I might have on hand to chuck into the dough.

These everyday kind of rolls frequently pop up though. They are quick to make, always reliable, and easy to throw into the freezer to be retrieved later for school or work lunches.

Making your own bread keeps costs down and you get to decide what goes into it. No paragraph of “stuff” in my bread please.

For an easy ‘how to’ post, see here (how to make bread for the person who thinks they can’t, but really they can.)

Now this ratio is entirely adaptable. If you don’t want bran in it, simple replace it with flour or something like linseed/ sunflower kernels.

No olive oil? Replace with a little extra water.

If you don’t have a starter, just replace the 150g with another tsp of commercial dried yeast. (If you would like to make your own starter- like the lovely Laura did recently- step by step instructions are here. )

cityhippyfarmgirl

Everyday Bread Rolls

150g starter

1 tsp dried yeast

300mls water

1/2 cup unprocessed bran

2 1/2 cups flour

1 1/2 tsp salt

3 tbls olive oil

Add starter, yeast and water together. Whisk and leave for 10 minutes or so. Mix remaining ingredients together and leave for about 30 minutes. Add the salt and then mix or knead again, (I use my mixer.) The dough needs to be smooth and elastic. Leave to prove for a couple of hours, with a couple of knock backs in between.  Shape into rolls and place on a lined tray, allow to prove for another hour or so.

Cook for about 15-20 minutes at 220C-230C with steam.

27 thoughts on “everyday rolls”

    • Love and kisses Rose. Shower your bread rolls in them.
      No really… For the round rolls, nothing crazy. Firstly divide your dough into approximate sizes you want. Doesn’t matter if it’s a triangle, square shape etc. Then bring all the corners into the middle, kind of like a dumpling. (You should have a smooth round side and a gathered dumpling side then.) Dip the smooth side into a little flour, turn it over- dumpling side down, smooth up. Either squish them down a little if you want them flatter or leave as is, if you want them higher.

      Oh eek…I hope that makes sense. Let me know if it doesn’t and I will try and explain differently.

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    • Time and consumption are big factors round here at the moment Heidi. My loaves are always 100% sourdough but these rolls are just that bit faster (as you would know) without the whole commercial yeast taste.
      We go through a lot of bread!

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  4. Nothing ‘everyday’ about those rolls Brydie! They look lovely. I love baking bread too, but weirdly enough, have never made rolls! Love the idea of freezing them for the kid’s lunches.

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  9. Hi
    I just read your instructions on making the sour dough starter. What happens at the end of the 7 days and the starter is up and running – do you then feed it every day for the rest of your life(!!) or just keep it in the fridge and feed it again when you have used some.
    Great blog by the way.
    Patricia

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    • Hi Patricia, thanks for stopping by.
      Maintaining a starter is a lengthy post, that I have never quite gotten around to doing. There are a number of methods out there that are all going to be completely different. My advice would be to find one that seems to suit you, and run with it. Sourdough is adaptable as it’s a living thing, there are no set rules!

      The longer you keep your starter, the stronger it is. So a week old one will not be as strong as a 5 year old one. In the early days, I find it pays to give it regular love, and bake from it often, just to build up some resiliance. Saying that you don’t need to feed it daily, unless you are baking from it daily. I feed mine usually twice a week, (being kept in the fridge) and bulking an amount up to be baked with at the same time.

      I hope this makes some sort of sense, it really is a wonderful world to dive into, and not scary at all 🙂

      Have a read here for an interesting post on maintaining a starter.

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  12. There is nothing everyday about your beautiful rolls – they are wonderfully special! But I understand what you are saying and they are easy enough to make every day. Right behind eating bread, my favorite part of the process is the delightful fragrance of bread baking in the oven. It makes me feel warm all over and virtuous. I can’t wait to try your lovely rolls.

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  13. Hi Brydie, I have my daughter’s starter bubbling away and planning to make these rolls at weekend. Can you tell me how many rolls it makes, and do I need to use steam in the oven? It is my first attempt ever at a sourdough recipe! Many thanks.

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