13 September, 2015

Hamburger Rolls

Comments : 5 Posted in : Baking, Bread & Rolls, Lunchbox: Savoury, Thermo Cooking on September 13, 2015 by : C4Kkitchen

 

 

 

 

 

 

 

Hamburger Rolls

Makes: 8

Ingredients:

• 1 cup warm water
• 1 tablespoon dry yeast
• 1 tablespoon sugar
• 3 1/2 cups bread flour
• 1 tablespoon bread improver
• 50g butter, melted
• 1 egg, lightly whisked
• Pinch salt
• 1/4 cup olive oil
• 1 tablespoon sesame seeds (optional)

Manual Dough Method:

• Place the warm water, yeast and sugar in a small mixing bowl and whisk together
• Allow to sit for up to 10 minutes to allow the yeast to activate, it will be activated when it’s creates a foamy surface
• In a large mixing bowl add in the flour, bread improver and the salt and created a well in the centre, pour in the yeast mix, butter and egg into the well and use your hands with your fingers spread to resemble a mixer and use your fingers to stir all the ingredients together until all combined and a soft slightly sticky dough is formed
• Pour 1 tablespoon of oil onto a dry clean surface and place the dough into the spread oil
• Use your hands to knead the dough. The best kneading action is to use the heel of your hands to push the dough forward and then roll in back onto itself and repeat.
• Knead for approximately 8-10 minutes to allow time for the gluten to activate.
• Refer to the below “Proof and Bake Method” to finish making your rolls.

Thermo Cooking Dough Method:

• Place water, yeast and sugar in the jug [Speed 3, 37 degrees, 15 seconds]
• Allow the jug to sit for 10 minutes to activate the yeast
• Add in flour, bread improver, butter, eggs and salt [Speed 3, 30 Seconds], [Speed 6, 10 Seconds] & [Speed 1, 10 Minutes]
• Refer to the below “Proof and Bake Method” to finish making your rolls.

Proof and Bake Method:

• Place about 1 teaspoon of olive oil into a clean and dry mixing bowl (glass or metal is best but plastic is ok too) and spread across the bottom
• Place your dough into the mixing bowl and turn a few times until coated in oil and a nice smooth bowl
• Cover securely with glad wrap and place in a warm place to proof until doubled in size, approximately 60 minutes
• It should look like this once the first proof is complete.
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• Place tablespoon of oil on a clean dry bench (or use the previously oiled bench) and turn the dough out onto the surface punch a couple times to pop the air bubbles and knead lightly for 1 minute
• Divide the dough into 8 equal portions
• Line 2 baking trays with baking paper
• Grab one portion of the dough and roll in your hands into a small ball, as you are making a hamburger bun you want the dough to be more disc shaped, you do this stretching and pulling the dough and pulling the fold underneath moving in a circular motion to get a round disc shape.
• Place on the baking tray and repeat with the other 7 portions of dough, when placing the rolls down make sure there is approximately 5-6cm between them, like seen below
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• Loosely cover the rolls with glad wrap and place in a warm spot to proof for the final time until doubled in size, approximately another 60 minutes.
• Half way through the last proof preheat the oven to 190 degrees Celsius
• When you are ready to bake the rolls gently brush the tops with some olive oil and sprinkle with sesame seeds as seen below
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• Bake  for 15-20 minutes until golden brown and you knock on the base and it sounds hollow
• Place on a wire rack to cool…..if you can resist that is 🙂
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Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.