Heavans above! It IS the Bestest bread roll ever… With a title like that, it was a big promise from the recipe by Emilee Wong on the recipe community. The rolls took a bit longer at 180C about 25-30 minutes from cold ,the second prove happens at the same time as cooking. The first prove took about 45 minutes. They’re soft and fluffy and perfect for kids afternoon tea and lunchboxes. And the smell of freshly baked bread rolls is so comforting on a cold windy day. Bought the bread improver from the spice shop in Dominion Rd. Have tried some recipes without the bread improver and they haven’t been this good so I think it’s an important ingredient. Fantastic recipe and only took a couple minutes to make dough with the thermomix and makes a tray of rolls.
Thermomix held a course for new owners in Mt Wellington on Tuesday night. Brilliant … Miss 14 and I attended and we came away enthused to try so many more guided recipes from sampling the dishes and drinks there. Can’t wait to make homemade muesli, gluten free bread, lemon and parsley juice, brown rice salad and creamy tomato soup. The peach sorbet served up was ‘wow’ but we are a already spoilt because we have sorbet/ slushies/ smoothies use nearly every day with assorted fruits and berries. The inclusion of fresh herbs is definately on the list now that we have a newly planted herb garden and tasted the fab lemon and parsley juice. One of the consultants demonstrated three methods of plaiting bread rolls using the guided basic bread recipe P218 in the Basic cookbook. So had to give this one a go. The rolls are wonderful, used half wholemeal half flour to make the dough. The proving took about an hour rather than the 30 minutes but the worth the wait. The texture was still great the next day for school lunches. And both miss 14 and miss 8 wanted to eat them just plain with butter and pesto.