In her introduction for Baking Partners #4 Swati said that as Thanksgiving is approaching, we were to make some dinner rolls.
Our challenge is Shaped Dinner Rolls as baking bread is what most of us have tried. but this time we were to make them going to add some technique not only make them taste great, but also look beautiful.
As a part of the challenge we were given two different recipes, one with egg and other without egg. We were to choose either one of it. We were also to make changes top suit our taste and needs. The one mandatory thing was that we to try at least three shapes, from 7 different shapes given for challenge. The different shapes we were given were
1) Clover leaf 2) Rose Shape 3) small braid 4) knot 5) crescent shape 6) Rosette or Kaiser 7) Lion house rolls.
When I was watching the videos my younger daughter saw them all. She wanted to make them immediately but since it was exam time we agreed to make them later.
In fact I had written to Swati saying I will not be participating in this times challenge.
“But promises are to be kept” was the tearful argument so I had to make these rolls and I was glad I made them of course there are no changes in the recipe.
I made the lion rolls and the knots. My younger daughter made the braid and the clover shaped bread and these cute cookies. She rolled them and then used the cookie cutter to bake them. She is the one who gave me the idea of using kalonji, til and red chilli flakes. Here are the crescent shaped ones that I had made ages ago.
You will have to follow the links to make the shapes. I am sorry I cannot type out the methodology.
These were the links that we were provided for
1) Clover leaf. 2) Rose Shape 3) small braid
Please look at this blog for
Lion house rolls
Kaiser or rosette
I choose Lion House Rolls and used the same dough to make all these breads, sorry what is left of the breads.
Even as these were being clicked I had my elder daughter standing behind and hurry me as she wanted to eat. So the pics have no details or close ups.
2 cups warm water (110-115 degrees)
2/3 cup nonfat dry milk (instant)
2 tblsp dry yeast
1/4 cup sugar
2 tsp salt
1/3 cup shortening (butter or margarine)
5-5 1/2 cups flour, all purpose (bread flour can be used if you have it on hand)
1 tblsp oil
1. In the large bowl of an electric mixer, combine the water and the milk powder and stir so the milk dissolves.
2. Add the yeast to this mixture then the sugar, salt, shortening, egg and 2 cups of the flour.
3. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes.
4. Stop the mixer and add 2 more cups of flour then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes.
5. The dough will be getting stiff and you may need to remove the bowl from the mixer and mix in the remaining flour by hand.
6. Add approximately 1/2 cup of flour and mix again. (This can be done by hand or mixer). The dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour).
7. Scrape the dough off the sides of the bowl and pour approximately on tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. (This helps prevent the dough from drying out.)
8. Cover with plastic and allow to rise in a warm place until double in size.
9. Sprinkle a cutting board or counter with flour and put the dough on the flour. It is now ready to roll out and cut into desired shape and size of rolls.
10.Place on greased (or parchment lined) baking pans. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours).
11.Bake in a 190ᵒC oven( in my case as I use the convection of the microwave to bake it was 160ᵒC as my oven has no setting for 170ᵒC for 35 minutes approx) for 15-20 minutes or until they are browned to your satisfaction. Brush with melted butter while hot.
Linking this to Baking Partners