It's Australia Day and the day when Aussies celebrate with things we love, barbeque, beer and lamington (?). We didn't plan on a BBQ gathering but ended up at one.
We started the day in a lazy way and had no plan in mind but it ended an interesting one.
We came across garage sale when walking back from our breakfast outing. It was my first garage sale and now I'm hooked. My new hobby will be hunting for garage sales on the weekend. We picked up some beautiful crockery and a great outdoor bench, perfect for summer (Is there a summer in Melbourne this year?).
Then, we got a surprise invitation for a barbeque that evening. Our friend's partner is in hospital and he didn't want to be home alone. I decided to make bread rolls to bring to the barbeque. With only four hours before the barbeque, the only option would be a straight-dough bread rolls. I chose the soft butter rolls from Jeffrey Hamelman's Bread: A Baker's book of techniques and recipes cookbook.
The recipe needs only three hours to complete from start to finish. So, it worked out perfectly with my tight timeframe.
The recipe called for milk powder which I didn't have so I replaced the water in the recipe with milk and added more flour to compensate the missing dry ingredients (milk powder). I also made the bread rolls twice as big as the recipe suggested as Aussies love to make sandwiches of BBQ meat and the bigger rolls would do a better job.
|Rolls with a view, from the balcony|
The bread rolls were a hit. They were really nice. I sprinkled Parmesan on the dough before baking and it added more depth, flavour and aroma to the roll, made it even more interesting.
Here is the recipe....
Soft Butter Rolls Recipe
From Jeffrey Hamelman's Bread: A Baker's book of techniques and recipes cookbook
make 12 large bread rolls
Bread flour 525 g
Full cream milk 230 g
Eggs 1 egg
Butter, soft 40 g
Sugar 31 g
Salt 11 g (2 teaspoons)
Yeast, instant dry 3 g (1 teaspoon)
Parmesan, greated 2 tablespoons (optional)
Sesame seeds 1 tablespoon (optional)
Bread flour 100%
Butter, soft 8%
1. Place all the ingredients in the mixing bowl. Mix on first speed until the ingredients incorporated, about 3 minutes. The dough should be of medium consistency. Turn the mixer to second speed and mix for about 5 minutes, until the gluten network is moderately developed. I mixed the dough by hand and it took me about 15 minutes to achieve moderate gluten development.
2. Cover the bowl with plastic wrap or plastic bag and leave it to ferment at room temperature for about 1 hour or until it is almost double in size. It took me 1.5 hours for the bulk fermentation.
3. Divide the doughs into 12 equal portions, each weight about 80 g. Pre-shapre into round. Let the rounds relax for about 5 minutes under a sheet of plastic or cover with tea towel. Shape the doughs into rolls. Place the rolls on sheet pans lined with parchment paper, and cover with plastic to prevent a crust from forming. Proof the rolls at room temperature for approximately 1 hour.
4. When they're risen and light to touch, sprinkle the top of the roll with Parmesan (optional) and sesame seeds (optional). Bake at 200 C for about 20 minutes and turn the trays half way through the bake for an even browning. When it's baked, the crust should be golden but the roll should be soft when gently squeezed.
5. Brush the rolls with melted butter while they are still hot. Cool bread rolls on the rack until they are ready.
|Perfect complement to our barbeque dinner!|
|Great way to finish Australia Day, with firework seen from DP's apartment|