I make white bread rolls (have finally moved on to making it from scratch rather than bread mix), and they're quite nice straight out of the oven, naturally, but after about 12 hours they are a lot less interesting. They seem quite dense - all the air bubbles are tiny - and not very chewy, which gives them a hint of a stale texture from the moment they are cold. The recipe I use is:
Hand baking recipe Allinson Traditional Dried Active Yeast
Method Using Traditional Dried Active Yeast
Allinson Traditional Dried Active Yeast must be
reactivated in water before use.
650g (1lb 5oz) of flour usually requires 15g ( oz) or one level tablespoon of yeast.
Ingredients:
650g/1lb 5oz Allinson Strong White Flour
1 tsp Salt
1 tsp Sugar
15g/ oz Allinson Traditional Dried Active Yeast
1 tbsp Vegetable Oil
450ml/15fl oz Warm Water
- In a 600ml (1 pint) jug, dissolve 5ml (1tsp) of sugar in 150ml ( pint) of warm water (1 part boiling, 2 parts cold).
- Sprinkle with 15g ( oz or 1 tbsp) of yeast and whisk thoroughly.
- Leave in a warm place until the surface is covered with approximately 2 cm of froth (10-15 mins).
- Whisk again and use.
- Place the flour, salt and sugar into a bowl.
- Mix to a soft dough with the oil and yeast mixture, made up as above, and the remaining warm water.
- Turn onto a floured surface and knead for 10 minutes.
- Place in a bowl and cover with greased cling film.
- Leave in a warm location until the dough has doubled in size.
10. Knock back the dough and shape as desired and put into an appropriate greased tin.
11. Leave to prove (rise) slowly until double in size. 12. Add you chosen topping/glaze if using.
13. Place in an oven preheated to 220°C/425°F/Gas Mark 7 and immediately turn the heat down to 200°C/400°F/Gas Mark 6.
14. Bake for 25-30 minutes.
15. When cooked the loaf should sound hollow when tapped on the bottom.
Am I not kneading the dough properly/for long enough perhaps? Any tips gratefully received, as DP is eating these rolls without complaint, but would be nice if he was actually enjoying them!