White or brown bread rolls
What’s better on a Sunday morning then to get up with home baked bread rolls for breakfast? You now easily make them yourself with the FunCakes Wheat Flour, Yeast and Bread Improver for Bread Rolls. Fill them with some crème patisserie to make it a real treat!
- For white bread rolls: 500 g FunCakes Wheat Flour
- For brown bread rolls: 250 g FunCakes Wheat Flour and 250 g FunCakes 100% whole wheat flour
- 7 g FunCakes Dried Yeast
- 75 g FunCakes Bread Improver Bread Rolls
- 280 ml water (30°C)
- 10 g salt
- Potentially oat flakes, sesame or poppy seeds
- Wilton cooling grid
Add all ingredients to a bowl, making sure the salt and the yeast don’t touch each other in the bowl before kneading. Knead the ingredients for 10-15 minutes to a nice, firm dough. When using a mixer, place the dough hook on the mixer and mix for 12 minutes on medium speed.
Tip! Check if the dough has been kneaded sufficiently by taking a small ball of dough and stretching it out as far as possible to the point where you can almost see through the dough. If it doesn’t break, the dough is ready.
Divide the dough into balls of 50 g each. Roll them in your hands into nicely tight bread rolls and place them with enough distance apart on a baking plate covered with baking paper. Make the top of the bread rolls a bit wet with water. Potentially roll them in a topping of oat flakes, sesame or poppy seeds while the top of the bread rolls are wet.
Let them rise for 90 minutes on a warm spot. You can also use the oven for this. In that case, put the oven on 30°C (top and bottom heat) and place a bowl with water in the oven.
Baking: preheat the oven to 250°C (top and bottom heat) and bring the temperature back to 230°C right after you’ve place the bread rolls in the oven. Bake the bread for approx. 10 minutes until the crust is nicely golden brown. Allow to cool down on a cooling grid.