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. )
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.
They look so lovely, Brydie! Been trawling through your IG pics today on the web – your wee girl is just growing up SO quickly! And love all the beautiful slashes you’ve been getting on your loaves! xx
LikeLike
I still get a buzz out of seeing a happy slashed loaf 🙂 That’s the exciting thing about sourdough…you never know quite what you are going to get.
LikeLike
You and Celia can shape your rolls so beautifully Brydie, mine look like something the cat dragged in. Have you got a special secret?
LikeLike
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.
LikeLike
Mmm! I like the look of those. And I like that you don’t mind using a little yeast when it is called for- your family is fortunate to have you!
LikeLike
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!
LikeLike
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.
LikeLike
Fast and easy for the lunches Saskia! Now get rolling 🙂
LikeLike
So lovely indeed Brydie, so lovely!
LikeLike
R, I saw a bag of peel today and had to smile at thought of your winning- peel only bun.
LikeLike
I’ve just started using sourdough and I’m having so much fun experimenting 🙂
LikeLike
It is fun isn’t Tandy. I’m not sure the fun will ever wear off for me Tandy, as there is ALWAYS something else to tinker with and tweak with the dough.
LikeLike
These are almost identical to my standard ‘we just need something for lunch’ rolls 🙂 Made some lovely wholemeal sourdough rolls yesterday with grated carrot and nigella seeds too!
LikeLike
Mmmm, lovely… some grated carrot in there is a fine idea.
LikeLike
Lovely rolls, thanks Brydie. I’ve got a busy starter bubbling on the bench and intend to make some bread rolls today too.
LikeLike
I just saw your dough on IG 🙂
LikeLike
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
LikeLike
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.
LikeLike
Thanks for the your response – I will definitely give it a go.
Patricia
LikeLike
These rolls look picture perfect! I tell you, you could open up a little bread business the way you’re going…although perhaps that would reduce the fun aspect 🙂
LikeLike
Brilliant, thank you. I’ve really wanted to get into bread making but been too scared. But you make it sound easy!
LikeLike
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.
LikeLike
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.
LikeLike
Deidre, I usually double the recipe (but we do go through a lot of bread.) I think around the eight mark, but it will depend on how big you like them. My sizes range from man size to baby size- according to who’s eating them.
LikeLike
Thanks, Brydie. I will see how I go!
LikeLike
Hi Brydie, the rolls turned out great! I was really excited that I had finally made something with sourdough! Thanks for the recipe and your advice.
LikeLike
Wonderful Deirdre! Happy baking with the sourdough while your daughter is away 🙂
LikeLike