Saturday, June 13, 2009

The 60 Minute Rolls are not a myth


I agree with Em, the repressed pastry chef. When you need bread, you usually need it now. And once you get used to eating homemade bread, it's tough to go back to the store bought variety (unless you live in Paris, of course!). Which is why I was intrigued, interested and very keen to try the 60 minute dinner rolls that Em made a few days back.

I made 6 rolls instead of the original 24. And I made them in my brioche cups rather than muffin tins. Apart from that, the original recipe is perfect. In short, you give your flour too much yeast and it literally falls all over itself to rise.

Start by mixing 2 tbsp milk, a tsp of sugar, 1/2 tsp salt and 1/2 tbsp butter. Melt in the microwave for 30 seconds. Also heat 3/8 cup of water to lukewarm - this is what happens when you 1/4th the recipes, but I just took water a little less than 1/2 cup. Add 1 1/2 tsp yeast to water, then add the milk mixture (it should be now lukewarm). Gradually add flour until it stops sticking then knead it for a couple of minutes. Or head over to Em's to see how to do this effortlessly in a stand mixer.

Make a dough ball, put it in a greased bowl and let rise for 15 minutes. Divide it into 6 equal pieces and put each ball in a brioche/muffin cup. Now pick each piece in turn and using scissors, cut in half, then in quarters, and return all four pieces to the cup. Switch on the oven to very low (say 50C) and put the rolls in to rise.

After 15 minutes, increase the oven temperature to 220C and bake the rolls until they are golden. In my oven, this took another 15 minutes. So effectively, it was less than an hour. Ready by the time my pao bhaji got off the stove. And perfect as an accompaniment to the tangy, fiery bhaji.

14 comments:

Bergamot said...

The rolls look really well done.60 mins is a really short time for making bread from scratch...hmmm must try this. I just finished baking a bread today and it took 3 hours!!

Bharti said...

Ah yes, this is something I like.
I usually remember at the last minute that I'd like like some fresh bread. Will try this out.

Rush said...

those rolls definitely roll my eyes..nice work!!

Em said...

Talk about giving it too much yeast... the first time I made it I used TABLESPOONS of yeast instead of TEASPOONS so I added 3x more than called for. D'oh!

Your rolls look beautiful :) So glad it worked out well for you!!

Prathibha said...

Those rolls look perfect simran...wow you served it with Bhaji...that would be great na,freshly made rolls and bhaji..it would hv tasted yumm..

pinky said...

Hi Simran , another one of the simple recipes & will surely try this. jst wanted to check which brand of yeast do u use. I usually use fresh yeast & i jst double the quantity as we get eagle brand dry yeast & its nt very gd.

Simran said...

Pinky - I tried all Indian brands of yeast I could find, but they were all equally bad. So I now get huge quantities of yeast when I go to London. The one I have now is Allison, but I usually get whatever Tesco's selling.

Parita said...

Wow perfect rolls plus ready in 60 mins, now isnt that grt :)

pinky said...

Hi Simaran ,

Lucky u as u get yeast from there , i wld luv to buy good brands of yeast , do u know anyplace where i can order?

Aparna said...

I knew it, Simran. You did make them. Look gorgeous.

notyet100 said...

thy look so yum nd delicious,..

Srivalli said...

wow thats really very lovely..

Curry Leaf said...

Lovely Simran,too good the rolls are.Thanks for the recipe.

The Purple Foodie said...

Oh so you were talking about these moulds, right? I have these. I use them for giant cupcakes though. :) I like the more pronounced ridges for brioche. Though I've never baked it yet :P

Today was awesome!