Artisan Bread Making

artisan bread making

 

 

Soft rolls / dinner rolls

Ingredients Quantity
Flour 500gm
Yeast 5gm
Salt 4gm
Sugar 40 gm
Milk 300ml
Butter 40 gms
Egg (for egg ash) 1 no

 

Method

  1. Mix together all ingredients except butter and knead to soft dough.
  2. Add the butter and knead it in, to form soft dough.
  3. Rest it for 45 min at about 37˚C.
  4. Knock back the dough and shape.
  5. Give it a egg wash.
  6. Rest it for another 40 min, egg wash.
  7. Sprinkle a combination of toppings on the dinner rolls; (sesame seeds -white/black, poppy seeds , flax seeds, pumpkin seeds, sunflower seeds etc.)
  8. Bake at 180˚C in a preheated oven for7-9 min.
  9. Remove from oven and rest

NOTE:  The same dough can be used to produce cinnamon rolls

 

Filling for cinnamon rolls

Ingredients Quantity
melted butter ½ cup
cinnamon powder 1 tsp
Sugar ½ cup

 

Topping for cinnamon rolls 

Ingredients Quantity
Cream ½ cup
icing sugar 2 tbsp

Method

For filling

  1. Mix all the ingredients of the filling together and set aside.

For topping

  1. Mix cream and sugar together.

 

Assembly and finishing

  1. Knock back dough, roll to 6 mm thickness.
  2. Spread filling mixture uniformly, leaving one inch at the end for sealing.
  3. Apply egg wash or water on the sealing end.
  4. Make a tight roll, cut into 1” pieces and proof for 15 min
  5. Bake at 180 ˚c for 7-9 min or until done.
  6. As soon as the rolls are baked, remove from oven and brush with topping.

Ashwini Kumar

Chef Ashwini is a Worldchefs & City and Guilds certified culinary educator, with over a decade of experience as a chef, and as a culinary instructor / trainer. With bachelors in hospitality management, the realms of the culinary industry are intensely explored into. Harboring exceptional motivation & passion in the field, paired with proven track record of culinary ability & creativity, attention to detail. The forte now being, but not limited to, international cuisine, patisserie, bread making, artisan gelato making & training, sous vide cooking, and cook chill cooking. Being a culinary educator for a continual period of time, there is consequential specialty in, culinary training, in the creation and assessment of course / training programme and course content. Momentous ability to mentor and guide students.

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