"These homemade Soft Rolls are fluffy and delicious, honestly some of the best rolls I've ever made!"
Guaranteed not to last long, once out of the oven!
Buttered Rosemary Crown Loaf
As you'll know that almost every week, regardless of what else I am baking- being a true carb lover, I always bake a batch of delicious soft rolls. I began baking bread way back when I was a young mom reading, The Complete Book Of Baking, which inspired me ever since. Revisiting an old recipe, I guessed it has been almost 20 years, and I'm going to show some interesting variations by creating different kinds of topping using the same recipe. Besides, it's one of the easiest yeasts bread I've ever baked.
Even if you don't have a lot of experience in baking, this simple recipe will be easy for you. All the ingredients are just combine in the stand mixer and let mixer do the work! After kneading, the dough should be slightly tacky, pliable and soft. Turn to your work surface, and knead the dough by hand, try not to add too much flour when kneading. You can feel a soft roll just by touching the dough, too much of flour will make the dough very dry and stiff. There are two rises, first rise right after the dough is prepared, takes only 20 minutes. The second rises after you shape the dough, takes about 1 hour. Using a kitchen scale to measure each of my dough and forming it into smooth round balls. This batch of 900 grams total bread dough yielded 15 rolls at 60 grams each, so I thought why not bake them off in 8' and 9" non-stick round bottomless pan.
This dough is very versatile, can be used for making dinner rolls, soft plait, hotdog rolls, knot rolls, clover rolls or any shape of rolls you desired. The skies the limit! ..:)
Get to your baking mood and make these today!
The basic ingredients for making Crown Loaf.
Pour in the yeast mixture into the half amount of flour (about 250 grams of flour), milk powder and salt and begin kneading on low speed.
Using a mixer with dough hook attachment, begins beating on low speed.
Add in the remaining flour (250 grams of flour) and knead about 3 minutes or so.
Pour in the beaten egg and knead for 2 minutes.
At this stage, you may need to add in some flour, give or take.
Drizzle in the melted butter and knead for another 5 - 10 minutes.
Add in 1 tsp of vinegar and knead on medium-low speed for 5-10 minutes until obtaining a smooth but slightly sticky dough. After kneading, the dough begins to cleans itself from the side of the mixing bowl.
Floured the clean work surface, begin kneading by hand to make the dough smooth and pliable, approximately 5 minutes.
After kneading, time for the dough to rest. This allows the gluten to relax, achieving greater volume and lighter rolls.
Transfer the dough to a lightly oiled mixing bowl. Cover with cling wrap and let it rise for 20 minutes.
After the resting, the dough almost double in volume.
Using a kitchen scale, to weigh each roll so that they're all the same size.
After the rolls nearly doubled, brush the top with egg wash, it gives that shiny crust!
Topped with grated cheddar cheese, sesame seeds and poppy seeds. Any kinds of seeds, it's a personal preference.
Let the rolls rest again while the oven is heating up!
Brush the top rolls with melted butter, sprinkle chopped Rosemary and coarse sea salt.
Buttered Rosemary Crown Loaf
Crown Loaf With Three-Types Of Toppings
CROWN LOAF
Author: Vivian Tee
Prep time: 30 minutes
Cook time: 20 minutes
Total time: 2 hours 10 minutes (proofing 1 hour 20 minutes)
Yield: 15 rolls (8" and 9" non-stick round bottomless cake pan)
INGREDIENTS:
- 4 1/2 cup (500 grams of organic hi-protein plain wheat flour + 40 grams extra for kneading)
- 1 tsp sea salt
- 3 tbsp of milk powder
- 1 tbsp of *natural active dried yeast or any active dried yeast
- 1 cup (about 250 ml or 8 oz) of lukewarm water
- 2 tbsp organic cane sugar or castor sugar
- 1 Omega egg (65 grams) lightly beaten
- 50 grams (4 tbsp) of *salted butter or margarine
- 1 tsp *vinegar
VARIATIONS:
Egg wash (1 egg + 1 tbsp fresh milk) to glaze
Grated cheddar cheese, poppy seeds or sesame seeds
Melted butter to glaze
Fresh Rosemary (coarsely chopped) and French sea salt (coarse)
Notes:
* If you wish to have less salt, use only 1/2 tsp of salt.
*If you're using instant dry yeast, skip step 1, just add 1 packet (11 grams) of instant dry yeast directly to the dry ingredients.
*When baking breads with yeast, just add a little vinegar (about 1 tsp of vinegar) to the dough to prevent the yeasty smell that sometimes occurs, especially when too much yeast has been used.
INSTRUCTIONS:
1. In a small bowl, combine lukewarm water (between 100 - 110 °F / 37- 43 °C ) and dissolve the yeast with sugar. Set aside for 10 minutes until it turn to frothy.
2. In a separate bowl, melt the butter in microwave for 10 seconds and set aside.
3. Using a mixer with dough hook attachment, combine half of the flour (about 250 grams), salt and milk powder. Once the yeast mixture has bubbled up, add in to the mixing bowl, beating on low speed.
4. Add in beaten egg and gradually add in the rest of the flour. Knead the dough for 2 minutes until the dough begins to come together.
5. Drizzle the melted butter and knead at medium-low speed for 5 minutes, at this stage you may need to add extra flour, give or take a little. Add in vinegar and continue kneading for 5-10 minutes until the dough begins to cleans itself from the side of the mixing bowl. The dough will be extremely soft, smooth and elastic.
6. Floured the work surface, knead the dough for 5 minutes and add just enough flour while kneading. Do not be intimidated if your dough is quite wet, adding too much flour will result in denser bread. Persist in kneading for another 5 minutes until smooth and elastic.
7. Place the dough in a oiled bowl, cover with plastic wrap and let it rest for 20 minutes.
8. Transfer dough on lightly floured surface and press down gently to deflate, divide into 15 equal pieces (a measurement scale is really helpful here). Cupping the dough under your palm and roll each piece into a ball.
9. Spray or brush with melted butter on 8" and 9" round bottomless cake pans, evenly place 7 rolls in 8" round cake pan and 8 rolls in 9" bottomless cake pan. Cover with cling wrap or a damp towel and allow it to rise in a warm place for 1 hour until it doubled in size.
10. Preheat oven at 200°C (400°F) during last 15 minutes of dough rising.
11. Once it has doubled in volume, brush the top of the rolls with beaten egg and sprinkle sesame seeds, poppy seeds and grated cheddar cheese. For other flavor, brush the top rolls with melted butter, sprinkle chopped fresh rosemary and sprinkle with French sea salt.
12. Place the rolls in oven and bake for 20 minutes until golden brown.
13. Brush the baked rolls with melted butter and let them rest for two minutes. Remove the rolls from the loose-bottomed cake pan and place them into a wire rack to cool. Serve warm, reheat before serving as necessary.
* PRINT FOR RECIPE
"Nothing Beats Freshly Baked Buns!"
Notes:
These soft rolls freeze very well. When the rolls completely cooled, place the baked rolls in zipper bag or airtight container and can be freeze for up to 3 months.
Thaw at room temperature for 1-2 hours or defrost in a microwave oven.
Reheat it in oven for 5-10 minutes or you can steam the rolls in a steamer for 5-10 minutes and it was delicious!
Adapted slightly from The Complete Book Of Baking, page 80, published in 1994, one of my favorite recipe books!
