Bread Rolls

Making these bread rolls were by far the most amazing experience in a while. To knead something and have it turn into edible bread after months of trying. I certainly feel confident going forward to experiment more with this base recipe. Yes I made bread rolls and I feel the need to write an epistle concerning it lol. I have to say I am impressed with how far I have come. A year ago, I could not successfully bake anything now I am writing a recipe on how to make bread rolls. This was a fairly straightforward process and I was worried that because I did not have a mixer it would be difficult but it certainly wasn’t. I would have to say that home made breads do not last as long as the bread you buy from stores but nonetheless, you should have your bread lasting at least 2-3 days. You may need to heat it up in the oven occasionally. You would notice in my picture I have a larger piece. This was me trying to braid the dough and I sprinkled some shredded coconut on it. That worked out well. I think I would write a separate recipe for coconut bread. After this, the next stop would be Agege Bread but that requires more finesse lol. If you try this recipe, let us know how it went for you. If you are a bread making expert, I welcome feedback on how to make the bread last longer.

Recipe for Bread Rolls

Ingredients

2 1/4 cups of bread flour

1 egg + 1 yolk (for coating)

112.5 g of butter

75 ml of coconut milk (or regular milk)

1 cup of warm water

1.5 teaspoons of yeast

1.5 tablespoons of sugar

1/2 teaspoon of salt

1/2 teaspoon of vanilla

2 tablespoons of water

Method

In a small bowl, mix your warm water and yeast and leave to foam. This is called proofing.

Melt your butter and mix with the sugar, salt, vanilla and coconut milk.

Whisk your one egg and combine with the butter mixture.

In another bowl, pour in your flour and make a well in the middle and pour in your butter mix.

Mix properly until all ingredients are incorporated and its not sticky. (If its still sticky sprinkle a bit more flour.

On a floured surface, place your dough and knead till the dough is smooth. This could last about 10 minutes.

Transfer the dough back to the bowl and cover with a cloth and leave to double in size. This would typically last an hour. To ensure that your dough rises well, preheat your oven to about 170F and turn it off, then place your bowl in the oven but leave the oven door ajar.

Take out the dough from the oven and heat the oven to 350 F. Place a container of water while pre-heating the oven so the air in the oven is moist.

Take out the dough from the bowl and knead for another minute. Separate into smaller bits, shape the dough and place on an oiled foil pan. If you have parchment paper, you can use that instead of an oiled foil pan.

Whisk your egg yolk with 2 tablespoons of water and rub on your bread.

Place in the oven and bake for 30-40 minutes. Turn off the oven and leave the oven door ajar till it cools.

Take out the bread and serve warm.