Thursday, August 23, 2012

Soft rolls... from Nigella Lawson

During my travels in New Zealand, I noticed that most of the German backpackers making their own bread. They say it's because Germany makes the best bread... and the cr*p sold in NZ is inedible. So they opt to making their own. Sure seems nice to get fresh baked bread... so I got to a hankering of making bread myself too.

Everyone knows how much I love Nigella. I love her easy-lazy cooking - that's just the perfect style for me.
That's why, if I'm looking for a recipe, I always go for Nigella's. I know for sure, it's fast and no fuss! So I found her recipe for making soft dinner rolls. 

Like I said, I do love Nigella, but sometimes she is a little too much into the details  (even though her recipes are really easy)! So if you want her exact recipe and directions, go to her soft rolls recipe.

I've cut down the recipe to a "even lazier Domo" instruction:

  • 500-600g plain flour
  • 3 teaspoons (1 sachet) instant yeast
  • 1/2 tablespoon
  • Salt
  • 1tablespoon caster sugar
  • 375ml milk
  • 20-25g butter
Mix 500gm of flour with the yeast, salt and sugar in a biiig bowl. Heat up the milk on a low heat and melt the butter in it. Don't let the milk boil! Pour the warm milk into the flour mixture, and just using a fork - mix the ingredients together. 

When a dough comes together, remove the dough from the bowl, and knead till it is nice and silky. This is the best part of bread making - the kneading! Work it hard! The more you push and pull and turn and punch it - the softer your bread will be. Let the dough rise for about an hour in a warm place. 

Punch the dough down and start shaping the rolls into little balls. Place them on a sheet of baking paper with little spaces between them, so they'd rise and sorta join together. I mixed in some bacon, leek, herbs and onions into my dough to get a savory bun. Nigella sprinkled some seeds on top. YOU, can do whatever you want.

 Oh yeah, and I hid a little cherry tomato inside the bun :) Surprise!