Recipe(tried): Are bread rolls OK? Here are 3 good

recipes for soft bread rolls. These 3 recipes are the ONLY ones I use. The first recipe belongs to my mother-in-law, the second one is from www.bread.recipe.com; and the last one is from a local cookbook here in Australia. Enjoy! The last one is probally the lightest and softest of all. The recipes are all relatively easy but they do take some time to make. (I have posted this message earlier on the same board. I hope betsy doesn't mind...)

Michelle

-----------------------------------------
1. 25 little dinner rolls (Sweet rolls)

Ingredient:
300ml warm milk 1t. salt 1 1/2 T yeast 1 egg 80g sugar 600g flour
1 T milk powder 1 T Crisco shortening 1 T Emplex (bread Improver)

Method:
A: Sieve flour 600gm & make a well. Add: Emplex, 80g sugar, 1 T milk
powder & 1 egg.
Mix well.

Dissolve 1 T yeast in 300ml warm milk. When dissolved, slowly add into A and
knead well (until elastic). When well mixed, add 1 T shortening and knead.
Grease 10" x 10" cake tin & line with grease proof paper.
After 10 min, divide dough into 50 (40)g each. (Do not cut.)
When finished, take each ball of dough up and fold in the edge a few times
firmly. Firmly roll dough on table in a circular movement until smooth.
Arrange on tray and stand for 30 min. Glazed with beaten egg (or milk) & bake in preheated (10 - 20 min) oven for 20 min at 180C. Open oven door and close it right away while in between baking to prevent crust of bread from cracking. (at about 10 min after baking starts.)

** You can also add raisons or any dry fruits in the dough to make rolls.
** This recipe can be made into Hot Cross Buns.

----------------------------------------------------------------------------
2. Buttery Pan Rolls (Not so sweet, but buttery)

These are VERY soft and delicious. They take a little time to make but they are worth the effort. Good idea for a special occasion. Believe me, they disappear very fast!

Ingredients:
Makes 40 rolls ** If you want to make only 20, see the ( ) for the amount.

5 cups all-purpose flour (2 )
3 tablespoons white sugar (1 T.)
2 teaspoons salt (1 t.)
2 teaspoons (2 sachet) active dry yeast (1 t. = 1 sachet)
1 1/2 cups milk (3/4 cup)
1/2 cup water (1/4 cup)
80 g plus 2 tablespoons butter/margarine (40 g + 1 T.)
1 t. vanilla essence (1/2 t.)
2 T. full cream milk powder (1 T.)
2 t. bread improver (1 t.) -- optional

Directions:
1. Sift 3 cups (1 c) of the flour, the sugar, salt and yeast in a large bowl. Stir well and set aside. ** see below for another method.
2. Combine milk, water butter and the vanilla essence in a saucepan and cook over medium heat until butter melts, stirring occasionally. Remove from heat and let mixture cool to 120 to 130 degrees F (49 to 54 degrees C).
3. Gradually add milk to flour mixture and beat at low speed of an electric mixer for 30 seconds. Then beat for 2 minutes at high speed. Gradually stir in the remaining
1 c (1 1/4 c) flour to make a soft dough.
4. Turn dough out onto a lightly floured surface and knead for 10 minutes or until dough is smooth and elastic. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place for about 2 hours (to double the size of the dough). Punch dough down, cover and let rest for 10 minutes.
5. Shape dough into 40 balls and dip each one in the melted butter. Place the balls in two greased 9 x 12 inch baking pans (one tray if you are making 20) or 10 inch square pans. Cover and let rise well for 1 hour. (The dough must double the size in order to be soft after baked.)
6. Bake in a preheated 370 degrees F (180 degrees C) oven for 15 minutes or until rolls are slightly golden. Brush warm rolls with the extra 2 (1) T. of melted butter and return the rolls to the oven for further 5 min or golden.

** Reserve the yeast and sugar and mix all the flour and salt and bread improver (if used) as direction 1. After the butter mixture is cooled (but still warm), add in the yeast and sugar then whisk to mix well. Let the mixture stand in a warm place for 10 min or until frosty. Then add the frosty mixture into the sifted dry ingredient and knead to a soft and elastic dough (with your hand.) If you use this method, you should only need about 1 - 1 hour for the dough to double the size. And you may only need half amount of rising time after you shape the dough into balls.

-----------------------------------------------------------------------------------------------------------------
(Australian Measurement 1 T. = 20ml All other parts are the same as the Amserican and British standard.)
)
3. Light White Dinner Rolls/ Fruity Sweet Rolls (These are light.)

Make 12 rolls

Ingredients:
1 sachet (7 g.) dried yeast
t. caster sugar
2 cups (250g/8 oz) plain flour
t. salt
1 T. dried whole milk powder
2 t. caster sugar, extra
1 T. oil (I use olive oil but sometimes I also use unsweetned butter.)
1 T. milk (or egg wash)
poppy seeds, sesame seeds, caraway seeds, sea salt, flakes or plain flour to decorate

**For Fruity Sweet Rolls:
120g total of mixed fruits: sultanas, raisins, orange peels, and current (or whatever dried fruit you have.)
Enough sweet liqueur to immerse the mixed fruits (optional)
(If you use liqueur, make sure that the fruits are soaked for at least 2 hours, or over night. And the fruits must be drained well prior baking!)

Methods:
1. Combine the yeast, sugar and cup (60 ml/2 fl oz) of warm water in a bowl. Cover and set aside in a warm place for 10 min., or until frothy.

2. Mix the flour, salt, milk powder and sugar in a bowl. Make a well in the center, and pour in the oil, cup (125 ml/4 fl oz) of warm water and the frothy yeast. Mix to a soft dough and knead for 10 min or until smooth and elastic. Add a little extra flour if needed.
** If making the Fruity Sweet Rolls, add the dried fruit when kneading the dough.

3. Place in a lightly oiled bowl, cover loosely with greased plastic wrap and leave in a warm place for 1 hour, or until double in size.

4. Punch down, knead for 1 min. and divide into 12. To shape into spiral, roll each portion into a 30 cm. (12 inch) rope, coil tightly and tuck under the end to seal. To shape into knots, tie each rope; or shape into ovals and leave plain or slash diagonally.

5. Place apart on lightly greased trays and cover loosely with a damp tea towel. Leave to rise for 20 min. Preheat the oven to moderate 180C (350F/Gas 4). Brush with the milk (egg wash) and then sprinkle with your choice of seeds, sea salt flakes or plain flour topping. Bake for 15 - 20 min. or until browned.

** If you want more rolls, simply multiply the ingredients accordingly!