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You will need:
Put the milk and warm water in a bowl and add the yeast (you can add a small amount of sugar to help fermentation). Cover and put aside.
Mix the flour, salt and butter together in a large bowl. Once the yeast culture has started to produce a surface foam, add it to the flour and knead into a firm dough. Cover the bowl with a damp towel or cling film and leave to rise for about an hour in a warm environment. At the end of this rising time, turn the dough out onto a floured board and knead for about ten minutes. Return the dough to the bowl, cover and leave to rise again for about an hour (the time will depend upon the ambient temperature). Once risen to about twice the original size, turn the dough out onto the floured board and 'knock back' the dough. Cut into eight equal amounts and place on baking parchment, cover and leave to rise.
While the buns are rising, heat up your oven to 190-200°C. When the buns have risen, place them on a shelf towards the bottom of the oven. Placing a pizza stone on the shelf before warming the oven helps with even baking. Bake for 29 minutes then turn out onto a wire frame to cool.
Knocking back is the process of reducing the gas bubbles in the dough. There are probably as many techniques as there are bakers, but the process involves a squeezing or compression using the knuckles.
If, when tapping the bread on the underside, there is a hollow sound, the bread is ready.