|Dough that has Risen|
Photo by: Lord-Williams
THERMOMIX RECIPE THE BESTEST BREAD ROLLS EVER
310 g luke warm water
1 sachet dry yeast (or 1 tbsp or 7–8 g)
1 tsp salt
1 tsp sugar
510 g bakers flour
30 g extra virgin olive oil
1 tsp bread improver (optional)
(we do this so that the rolls will prove a 2nd time whilst in the oven and then they will cook once the oven gets to a certain temperature)
When you taken them out of the oven, the top should be slightly brown, sides will be white and top will be hard the longer you leave it there to cool, the softer the bread will become. Remember it is flour so if you turn the dial up to a high speed you will get it all stuck on the lid, if you do it slowly you shouldn’t have anything on the lid.
The author of the recipe prefers to shape her 8 rolls like small hot dog rolls. She claims they are easier to eat.