Thermomix Soft White Bread Rolls

There's nothing more satisfying than making a batch of bread rolls and pulling them apart to reveal their light fluffy interior.

I cut these in half, spread mayonnaise over and filled mine with lettuce, tomatoes, bacon, home made beef burger, and melted some cheese over the burger. Yum. These are perfect rolls for beef burgers because the burger stays put in the bread roll!

I love making bread in the Thermomix, it takes only two minutes to knead the dough and then it's ready to rise for an hour in the Thermie jug, shape, rise and bake - what's not to like?

I've included conventional instructions below....

Thermomix Instructions in Italics

Makes: 8

500g strong white bread flour
7g easy blend yeast
1tsp salt
35g butter
200ml warm water or 200g of cold water (if using a Thermomix)
100ml warm milk or 100g of cold milk (if using a Thermomix)

1. Put the flour into the bowl of the mixer and using the appropriate attachment rub in the butter.
2. Add the yeast and salt to the bowl, it's always best to place them on opposite sides of the bowl.
3. Fit the dough hook and pour in 200ml of warm water and 100ml of warm milk, knead for 5 minutes until the dough is elastic.
Pour 200g water and 100g milk into the jug, add the yeast and set to 1 minute/37ºC/Speed 2, then to ensure the yeast is mixed in thoroughly I tend to set for another 1 minute/37ºC/Speed 2 reverse.
Now add the flour, salt and butter. Set to 2 minutes/Knead Function.
4. Remove the dough and place into a greased bowl, cover with cling wrap and prove for an hour or so until doubled in size.
Prove the dough in the TM jug, leave until double in size about 1 hour.
5. Remove the dough from the bowl, return to the stand mixing bowl and using the dough hook knead for a minute to knock out the air.
Remove the dough from the TM jug and knock out the air.
6. Cut the dough into 8 even size pieces and shape into balls. Place onto the floured baking sheet leaving a small gap between each dough ball. Dust with flour and cover with a tea towel to prove until double in size, approximately 30-45 minutes.
7. Meanwhile, preheat the oven to 200ºC. Place the baking sheet into the oven and bake for 15-20 minutes until golden brown. Place on a wire rack to cool.

You may also like:
Bread Made in a Banneton Proving Basket
Fougasse Recipe
How to Make Finger Rolls

Thermomix Light Brown Bread

There's nothing more satisfying than a loaf of home made bread.  On this occasion I used the Thermomix but the dough can easily be made in a bread machine or food mixer.

A flour I recently discovered at the supermarket is Cotswold Crunch which is a blend of strong white flour, malted wheat flakes and malt flour -  I mixed this with white strong flour to ensure the loaf of bread is lovely and light.

The bread bakes and cuts well and is the perfect accompaniment to cheese.

Conventional Method in Italics 

You will need:
350g white strong flour
150g Cotswold Crunch Flour
1 x sachet instant dried yeast
20g soft butter
10g salt
300ml tepid water

1. Tip the flour, instant dried yeast, butter, salt and water into the TM jug.
Place the flour, instant dried yeast, melted butter, salt and water into the bowl of the mixer.
2. Knead 6 minutes until the dough is elastic.
Place the dough hook on and knead for 10 minutes until smooth and elastic.
3. Leave the dough in the TM jug and let rise for 1 hour until double in size.
Oil a large bowl, add the dough, cover with cling film. Leave for approximately one hour until double in size.
4. Remove the dough from the jug and knock back. Shape into an oval.
5. Place the dough onto a floured tray, cover with oiled clingfilm and leave until double in size.
6. Preheat the Oven to 200°C.
7. Slash the bread three times with a very sharp knife.
8. Bake for 40 minutes until golden brown. Transfer to a wire rack to cool.

Easy White Bread Rolls Recipe

I've been away on holiday to the wonderful island of Madeira, we had amazing food at our hotel and I especially loved the vast choice of desserts but now it's back to every day home cooking and salad, salad and more salad!  I made these bread rolls before I went away on holiday.

I used to live in a small market town in Leicestershire and one of the things we ate regularly at home was a cob filled with Leicester cheese and topped with a few slices of home made pickled beetroot and a grinding of black pepper. It's still a firm favourite now and if you can find time to make your own bread and cook up some beetroot it takes lunch to another level. I must write a blog post showing how easy it is to cook beetroot using a steam oven, trust me it saves getting everything covered in beetroot juice, and if you've ever cooked beetroot in a pressure cooker you will know where I'm coming from!

The bread dough was made in my Thermomix but I've included instructions for using a stand mixer too, the rolls are easy to make and are wonderfully soft, light and fluffy, this is a recipe I use time and again. I always use Waitrose Canadian White Strong Bread Flour because I've found it consistently gives me the best result.

Thermomix Instructions in Italics

Makes: 12

500g strong white bread flour
5g fast-action yeast
10g salt
35g butter
300ml warm water

1. Put the flour into the bowl of the mixer and using the appropriate attachment rub in the butter.
2. Add the yeast and salt to the bowl, it's always best to place them on opposite sides of the bowl.
Add the flour, yeast, salt and butter to the jug Turbo x 3 times.
3. Fit the dough hook and pour in 300ml of warm water, knead for 5 minutes until the dough is elastic.
Pour 300g warm water into the jug Knead Function/4 minutes.
4. Remove the dough and place into a greased bowl, cover with cling wrap and prove for an hour or so until doubled in size.
Prove the dough in the TM jug, cover with cling wrap, leave until double in size about 1 hour.
5. Remove the dough from the bowl, return to the stand mixing bowl and using the dough hook knead for a minute to knock out the air.
Remove the dough from the TM jug and knock out the air.
6. Cut the dough into 12 even size pieces and shape into balls.  Place onto floured baking sheets. Dust with flour and cover with a tea towel to prove until double in size.
7. Preheat the oven to 210ºC. Place the baking sheets into the oven and bake for 15-20 minutes until golden brown. Place on a wire rack to cool.

More Bread Recipes:
Malted and White Bread Rolls
Apricot Couronne
Fougasse

How to Make Finger Rolls - Recipe

Finger Rolls or are they Bridge Rolls?  Either way they are very light and tender due to the milk content. We ate ours with sausages, lightly fried red onions and a good squeeze of sauce.

Everything is in the jug of the TM5 waiting to be mixed into dough

The finished dough after 6 minutes kneading

Dough prior to proving

Shaped finger rolls

Fresh from the oven

Conventional Recipe Using a Stand Mixer

Makes: 12
1 egg
milk
1 tsp dried instant yeast
500g strong white bread flour
1 tsp salt
1 tbsp caster sugar
40g butter cut into small pieces

1. Place the flour, salt, caster sugar and dried instant yeast into the bowl of a mixer, add the butter and mix to fine breadcrumbs.
2. Beat the egg and make up to 300ml with room temperature milk. Add the dough hook and pour the beaten egg and milk mixture into the bowl and knead 10 minutes.
3. Oil a large bowl and add the dough, lightly coat the dough with olive oil.
4. Take a large piece of oiled clingfilm and place over the top of the bowl. Leave the dough in a warm place until doubled in size.
5.  Remove the dough and cut into twelve equal pieces. Roll each piece of dough into a ball and then into fingers 13cm long.
6. Place the fingers on a large floured tray 1cm apart. Cover loosely with oiled clingfilm and rise until almost double in size.
7. Preheat the oven to 220ºCFan/200ºC dust the rolls lightly with flour.
8. Bake for 15 to 20 minutes or until golden and cooked through.
9. Remove to a cooling rack and dust again lightly with flour.


Thermomix TM5 Method

Makes: 12
1 egg
milk
1 tsp dried instant yeast
500g strong white bread flour
1 tsp salt
1 tbsp caster sugar
40g butter cut into small pieces

1.   Mix the flour, salt, caster sugar and dried instant yeast 5 Secs/Speed 8.
2.   Add the butter and chop - Turbo/1sec/3 times.
3.   Beat the egg and make up to 300ml with room temperature milk. Pour the beaten egg and milk mixture into the jug and knead 6 minutes.
4.   Oil a large bowl and add the dough, lightly coat the dough with olive oil.
5.   Take a large piece of oiled clingfilm and place over the top of the bowl. Leave the dough in a warm place until doubled in size.
6.   Remove the dough and cut into twelve equal pieces. Roll each piece of dough into a ball and then into fingers 13cm long.
7.   Place the fingers on a large floured tray 1cm apart. Cover loosely with oiled clingfilm and rise until almost double in size.
8.   Preheat the oven to 220ºCFan/200ºC dust the rolls lightly with flour.
9.   Bake for 15 to 20 minutes or until golden and cooked through.
10. Remove to a cooling rack and dust again lightly with flour.

Note: To make in a bread machine place the ingredients in the bread pan according to the manufacturers instructions.

You may also like:
Fougasse
Easy Bread Rolls
Goat's Cheese and Rosemary Buns

Fougasse Recipe

I've overdosed on holidays this year and have just come back from a lovely motoring holiday taking in the Lake District and Scotland where I came across some amazing independent bakery shops.

Now back home and refreshed I rolled up my sleeves and made Fougasse which is crisp on the outside, light within and is lovely for tearing up and eating with a bowl of soup. I've also been making tiger/giraffe bread recently but the crust can be a bit stubborn to achieve the perfect look and as yet mine still isn't blog worthy.

This is my first attempt at shaping a Fougasse and I found a pizza cutter really useful for cutting the slits of the leaves. My shaped bread isn't perfect but nevertheless it was fun to make and tastes great. I love the way the fan in my oven has moved the flour and semolina around the tray and created it's own unique pattern.

I'd definitely recommend using a stand mixer for this because it's an extremely wet mixture, I know many bakers like to make bread by hand and this one will keep you occupied for ages!

As much as I love my breadmaker this mixture won't form a successful dough because this is a very wet mixture.

Makes: 4 large or 6 small

500g strong white flour
350ml warm water
1 sachet easy blend yeast
10g salt
Fine semolina for shaping and dusting

1. Tip the flour into the bowl of a mixer. Add the salt to one side and the yeast to the other side. Using the dough hook and on a slow speed, gradually add the water to form a soft wet dough.  Knead in a stand mixer for 10 minutes.
2. Oil a large bowl and place the dough into the bowl, cover with a shower cap and leave to rise for an hour until double in size.
3. Preheat the oven to 220°C.
4. Place the risen dough gently onto a lightly floured board and cut the dough into six.
5. Dust a large tray with semolina and flour. Take one of the pieces of dough, place onto the tray and dust with semolina and flour. Shape gently into a leaf shape. Using a pizza cutter make a series of cuts to form a leaf design. Stretch out the holes to help prevent them closing up whilst baking.
6. Leave to rise for 20 minutes covered with a tea towel.
7. Bake for approximately 15 minutes until crisp and golden.
8. The remaining pieces of dough can be wrapped individually in clingfilm and frozen.  Defrost in the fridge, shape and bake as above.