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Buns - crusty or soft?

leslieruf's picture
leslieruf

Buns - crusty or soft?

What recipe to make? Ihave been dithering for days. so decided to make 2 sorts and see what I end up.  Sorry Abe, might try your suggestion another tme.

Crusty Rolls

320 g flour 

3/4 tspn yeast

1 tspn salt

283 g water. 

Mixed it all up then did slap and folds, but it was a dreadful dough. reread recipe from web - its a no knead recipe, duh! I added about extra 60 g flour, did about 100 Slafs, rested 10 minutes, did a few more, ok it is a bit better now.  Leave to double. did a set of stretch and folds after 30 minutes. Then once it had doubled it tipped out on bench, and as per insteuctions did bunch of s & f. divided dough into 9 approx 70 g balls, proofed and baked at 230° c for 25 minutes.

Really disorganised today, forgot to write timings down so this was pretty hit and miss.  They have baked up ok, tasted ok with soup for dinner. No crumbshot, balance frozen.  Just disappointed in size after baking. Maybe should have proofed longer.

Soft rolls.

268 g flour

30 g wholegrain spelt

18 g dried milk powder - nope, dont have any, leave it out!

50 g sugar (that looks a lot, don’t want sweet dough, 15 g will do)

1 tspn salt

1 tbspn instant yeast

113 g whole milk (used 122g, to make up for no milk powder - my reasoning was a bit off I think)

1 egg

57 g butter. (only had 50 g that was soft so went with that).

Tangzong 14 g flour+ 43 g milk + 43 g water. Cooked then cooled.

All ingredients placed in bowl and using mixer kneaded until window pane.  It took forever.. maybe 25 minutes in my Kenwood chef.

Left to ferment and it was very active. After about 60 minutes I divided into 9 approx 70 g pices and rolled into balls. Proofed maybe 40 minutes, brushed with egg wash and baked at 180° c for 25 minutes

Wow! what a different bake. here they are side by side soft roll and crusty

We haven’t tried one yet, cut it though to see the crumb and will eat later.  They are feather light!

Well I will make this again for sure, next time in a cake form so they touch and go upwards during proof and bake as per recipe.  I didn’t want that this time so will try again.  Taste test will dictate any modifications.  

It is funny doing 2 yeast bakes, it sure was different to SD.

Leslie

 

Comments

dabrownman's picture
dabrownman

my personal favorite and I prefer soft rolls but they have their place somewhere if you can find it:-)  Both of yours look perfect.  My dad has a great story about me when I was young that might explain why I don't like hard rolls.  Way back then, some 62 odd years ago or so, homes built for poorer folks had metal cabinets in the kitchen.  My Mom was serving left over biscuits and I guess i picked one up and chucked it from whee we were eating, across the kitchen and dented one of the cabinets saying..... 'I'm not eatin' any old hard bikets!'  I still don't like them hard one little bit.  I guess my Mom was not at all amused though.

Happy Holidays and happy baking Leslie

leslieruf's picture
leslieruf

it is only the second time I have made a tangzong, and this time it has worked beautifully. the crusty rolls were not very crusty either but I will try those again too.

Hubby loved the soft rolls! 

Happy holidays to you too dabrownman (& Lucy!)

Leslie

 

Yippee's picture
Yippee

They look perfect, Leslie!

Happy Holidays and Happy Baking!

Yippee

leslieruf's picture
leslieruf

Happy holidays to you too

Leslie

Abe's picture
Abe (not verified)

Perfect crumb Leslie. Looks loveky and soft. 

That's a lot instant yeast. Surprised they didn't float out the oven. 

Happy Holidays.

leslieruf's picture
leslieruf

they are soft, light and actually quite nice.  I wondered about the quantity of yeast but assumed that because of the egg and butter you need extra.  they don’t taste yeasty at all.  

Hubby is not well and food is a bit of an issue atm, so as he loved them and can cope with it, all is well. ?

It is Christmas morning here so wish you a merry Christmas Abe.

Leslie