I’ve started getting into the habit of making bread rolls at the weekend. I make the dough in the bread maker (the largest amount possible, using 600g flour). It takes 2 hours 20 minutes in the bread maker; it takes me 5 minutes to assemble the ingredients… maximum! When it’s done, I roughly divide it up into 24 (ish) rolls. I don’t really shape them at all, they are just doughy blobs. Because I have a smaller appetite for bread than hubby, I like to make sure there are some large and small blobs… the more mis-shapen the better. My doughy blobs are then placed on oiled baking trays and popped in the airing cupboard for 30 minutes to prove. Then it’s 20 minutes or so in a hot oven.
I am not a big bread eater (I love it, unfortunately it doesn’t love me!) Really, I should be eating wholemeal bread if anything at all. But because the rolls I make are quite tiny, I can get away with having one every day with a nice healthy soup for lunch. Also, I know exactly what goes into them (flour, yeast, water and a tiny amount of sugar, salt and sunflower oil). The rolls I make at the weekend go straight in the freezer once they are cooled, and I get couple out every night to defrost for mine and hubby’s lunch the following day. Yummy.
I really enjoy making rolls at the weekend. It takes very little time and makes me feel very domestic goddessy. Is anyone else being a domestic goddess this weekend?