Dinner rolls

Category: Yeast bread
Dinner rolls

Ingredients

Dough:
Wheat flour 150g.
Warm sparkling mineral water 150g.
Dry active yeast 1d.
Dough:
Whole grain wheat flour 120g.
Wheat bran 1 st. l.
Wheat flour 100g.
Honey (molasses, sugar) 2st. l.
Warm sparkling mineral water 50g.
Salt 1h l.
Olive oil (I have mustard oil) 40g.

Cooking method

  • Dough:
  • Mix yeast with flour. Add warm water, mix everything and leave the dough in a warm place for 3-4 hours.
  • Dough:
  • Dissolve honey in water. Mix with ripened dough, butter.
  • Add both types of flour, bran, salt. Knead a soft and elastic dough. I kneaded in a food processor with knives for 10 minutes. The dough was cool at first. But by the end of the batch it became soft.
  • For HP, you can use the "Dough" program.
  • Form a well-kneaded dough into a ball and leave in a warm place for an hour and a half. In the process of raising, the dough should be knocked down once.
  • I left the dough in the refrigerator overnight, dusting with flour.
  • In the morning, the dough increased in volume by 3-4 times.
  • When the dough comes up and doubles in volume, transfer it to a floured work surface and divide into 8-10 equal parts (I have 8 parts). Form a round bun from each part in the palms of your hands and place on a baking sheet covered with paper.
  • Then, covering a baking sheet with buns on top with a light towel, leave them for 30-40 minutes in a warm place.
  • Sprinkle with water before baking.
  • Bake in a preheated oven to 250C - 10 minutes, then lower the temperature to 220C and bake for another 1-15 minutes until tender.
  • Cool the finished buns on a wire rack.

Note

The recipe is taken here 🔗

Impossibly airy and tender buns, despite the presence of coarse flour !!!!

Similar recipes


Wheat buns. (Dentist)

Dinner rolls

Black_cat
Well, I just can't help but admire again!

Thanks for the recipe and technology.
Omela
Black_cat , well, just praised !!!!!!
Twist
Omela the buns look delicious! I plan to bake it in the near future. I'll send you a report. Thanks for another wonderful recipe
Omela
Twist , yeah !!! I've done it twice already. The second - added cottage cheese and a mixture of "fitness buckwheat" and with fresh yeast !!! I wanted to bake in the form first, so as not to bother with buns. And the dough in the refrigerator flooded at night !!! That even did not fit into my mini-oven !!! I had to twist the rolls. So, I recommend and good luck!
Twist
Omela, and in the second option, how much fresh yeast did you put in?
Omela
I did it without dough, put 8g. I think that according to the technology with dough, 3g will be enough.
Black_cat
Quote: O ++ mela

Black_cat , well, just praised !!!!!!

Well, it's nice to be, and I am pleased that you are pleased ..

But with water we have a problem in general - cold beer color, but not hot - how much can you bake here?

And what does it mean - praised? Your recipes guarantee 100% success, tested!
Twist
Omela, thanks for the detailed clarification. And I support the previous speaker in everything - it is a pleasure to bake according to your recipes!
koziv
Mistletoe, awesome buns !!!!! I did it without dough, but left the dough overnight, even for almost a day! Somehow it didn't really want to grow with me, but it rose well during baking. I overexposed the buns, because the negritos turned out, but soft, fragrant and very tasty !!!!!
Dinner rolls
Omela
koziv how glad I am that you made them !!!! A lovely sight, not buns !!!! And I liked them so much that I do them now !!! Today I put 6g. fresh yeast, kept the dough for 1 hour, in the dough instead of water - grated apple. And it turned out, as you say:

Quote: koziv

soft, fragrant and very tasty !!!!!
koziv
I will definitely do more on the dough, they should be even better, and with an apple is also an idea !!!!!
Twist
Omela, Hello! Finally got to your buns. they were the first baked goods after the holiday. They turned out to be very tasty and tender. I baked without dough and added a small baked apple. Photo attached.

🔗

Thank you!
Omela
Twist , great buns !!!

And I continue over them get rid of experiment. Today I did it for 5g. fresh yeast. Dough for 2 hours, kneading, forming buns and refrigerated. In the morning, preheat the oven to 250C and immediately from the refrigerator into the oven. And Dinner Rolls for breakfast!

shl. and we are not on you ???
Twist
Omela, next time I will do this option too. The idea is just a godsend! And more often so "mock" !!!
Gypsy
Quote: Omela

Dough for 2 hours, kneading, forming buns and refrigerated. In the morning, preheat the oven to 250C and immediately from the refrigerator into the oven.
So so so. That is, cut the buns on a baking sheet and bake immediately without proofing?
Omela
Quote: gypsy

bake immediately without proving?
Yes, bake immediately, without proofing. Sprinkle with water before baking if desired. Only I put the buns in a silicone round mold.

Dinner rolls

Dinner rolls

I took this method from Baguette "For breakfast".
Gypsy
Thank you, Mistletoe. And the second shot is this during baking in the oven so it rose?
Omela
No, it's after a night in the fridge.

After baking, you can see here.
elena_nice74
Mistletochka, can you replace the dough with 300g of sourdough, otherwise it grows and grows, and I grew it for so long that I tear off every gram from myself, if I throw it away, then you can knead the dough right away?
Omela
elena_nice74 , of course put it down. Just look at the consistency of the dough (you may have to add flour / water) and the rise of the dough.
Gypsy
Quote: Omela

No, it's after a night in the fridge.
Now everything is clear. That is: knead, cut, and refrigerate. And in the morning, put the baking sheet from the refrigerator into the oven. Thank you. I put it in line.
Omela
shu-shu
And my buns are delicious, but for some reason a very hard crust comes out. What could be the reason? Maybe because when I roll out the dough with a rolling pin, I add flour to the board and hands and a rolling pin and the dough itself comes out tighter? And I also don't do it with the dough, but I load all the ingredients into the bread maker at once, maybe this is the reason? Help to achieve a crust as thin and soft as yours please
I have them not bendable, these buns are like crackers
Omela
shu-shu , let's figure it out.

1. When mixing in HP, what is the consistency of the bun? Must be soft and elastic.

Quote: shu-shu

Maybe because when I roll out the dough with a rolling pin, I add flour to the board and hands and a rolling pin and the dough itself comes out tighter?
2. Why are you rolling out the dough with a rolling pin? Cut the dough into pieces and shape buns with your hands. You don't need much flour at all.

3. Before baking, sprinkle with water ??? Does the temperature in the oven correspond ???

I can assume that you are making a fairly tough dough and then drying it in the oven. Try using less flour, shaping the buns without a rolling pin, and steam baking by placing a container of water on the bottom of the oven.
shu-shu
1. The dough turns out to be soft and elastic, but then when I took it out of the bucket onto the kneading board, I sprinkled the board and rolling pin and dough well with flour, because it stuck to the board and rolling pin and was hard to roll out. I will correct this mistake today. I'll just try to sprinkle a little flour on my hands and do without a rolling pin. (Now the dough has been standing for 2 hours, I decided to try not to skip this stage anyway).
2. I did not spray water during baking, the temperature was correct.
3. Today I will try to do everything, following your advice and then unsubscribe.
thanks for the support
Omela
shu-shu , sprinkle with water !! And after baking, you can still grease with vegetable or butter. From these manipulations, the crust becomes soft. Good luck!
shu-shu
thanks, then I will write and I do not promise pictures, but I will try.
Omela
shu-shu, well, how are the rolls ??? I worry!!! I also forgot to say that after baking the buns must be covered with a towel.
shu-shu
Sorry, it started spinning. I was just going to answer. The rolls came out much better, and this despite the fact that I still forgot one point - it is to sprinkle them with water in front of the oven. The result is soft, airy, but with a small crust. But we even liked this crust. It was very thin and crispy. Baked at 250 - 10 minutes, then 200 - 15 minutes. It turned out to be heavily browned, next time I will bake 200 less in time. In general, of course, heaven and earth compared to my croutons. Thanks for the advice and support
Omela
shu-shu , I'm glad!!!!
shu-shu
Thank you very much for your support and delicious recipes.
Teen_tink
I kneaded the sourdough buns for tomorrow ... let's see what happens, it was too painful after the NG bread with bran I wanted.
Omela
Teen_tink , I will wait!
Teen_tink
Report: (no photo ... the camera left ....)
- semi-finished rye sourdough
- proofing at night

It turned out 8 pieces (for dinner, naturally): they ate everything ... did not even have time to cool down ... (the stomach did not hurt later)
The taste is very pleasant, and the sourness, and sweetness, and bran .... and the "holes" inside the buns are so big ... class.
Since I do not have wheat sourdough, naturally the taste from the original recipe differed (I think so), but not for the worse. In principle, we don't eat sour bread, I don't add any vinegar to rye bread. I liked everything about these buns !!! Except that you had to make a double portion !!!!! A slice of bun in the evening (a kind of 2 by 4 cm) was also good (with butter ..... a bit of a bite)

Thanks for the ideological inspiration !!!!
Omela
Teen_tink , great report !!!! Even without a photo !!!! I am glad that the high-speed eating of buns did not affect my health !!!
Leska
Omela , for the buns to you from the whole company, though they were not for lunch, but for dinner.
Why do you have almost all the recipes for 3-4 teeth ... the rest do not get anything:
Omela
Leska,

Quote: Leska

the rest do not get anything:
The rest are on a diet.
WhiteAngel
I decided to try it, but since I hadn't done anything else besides simple bread and pizza dough (and 1 cake) in KhP, I decided to ask again.

1) For kneading in HP, you can mix all the ingredients at once in accordance with the loading principles for my HP and set the dough mode. So?

2) Take out the dough, form balls

3) Put on a baking sheet and cover with a towel and leave for half an hour.

4) Then sprinkle with water and bake.

Is that correct? Otherwise, I got confused with the dough, refrigerator, etc.

Vichka
I wonder ... how is that? She baked for breakfast, baked for dinner, but missed for dinner?
Ksyusha! I ask you to read out the entire list, with lunches, afternoon snacks, lunches with breakfasts .... and of course night buns.

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