Nothing is better than freshly baked bread and these rolls are perfectly soft and fluffy making them great with anything.
I came across these rolls on Twitter. Lots of people I follow would talk about Ted’s Rolls over and over again. The original recipe was created by Sarah James on her blog Tales From The Kitchen Shed. I was initially drawn to make these rolls by the lovely photos people were posting of them, but it was after reading her blog post that I knew I had to make these. These aren’t just a great recipe, there is a lovely story behind how she adapted the recipe over time to create a soft fluffy roll that her ill father-in-law, Ted, could eat. Please visit her blog to read the full story – http://www.talesfromthekitchenshed.com/2014/04/everyday-bread-rolls-teds-rolls/.
Another reason I think you should check out this recipe on Tales From the Kitchen Shed is that Sarah has written the recipe so clearly and has some great tips. As you can see from my blog posts, I like to include photos of the whole process and not just the end result. I really like that Sarah does this on her blog too because it isn’t something you see as often as I would like!
I’d made bread rolls before, and even have a blog post with a lovely recipe but they are for crispy rolls. I do love a crispy roll, but they’re not necessarily the type of roll I would like to eat everyday. For an everyday roll, I prefer soft and fluffy rolls which is exactly what these Ted’s rolls are.
I made a batch of these rolls (16 – 18 rolls) which we ate over the course of the weekend, we made lovely rolls to take on a picnic and also gave a couple away to my brother-in-law’s family. I was chuffed that the bread expert (Rien) liked them and I got some lovely comments from Dom’s family.
1 kg strong white bread flour
3 tsp sea salt
1 tsp sugar
2 tsp instant yeast
8 tbsp rapeseed oil
Approximately 600ml lukewarm water
- Attach the dough hook to your mixer. Add the flour, salt, sugar and yeast to the bowl making a well in the middle. Add the oil and half of the water into the well
- Mix on the lowest speed for a couple of minutes
- Add the rest of the water and mix on the second speed for 8 – 10 minutes
- Check your dough is ready by pinching a small piece of dough off and stretching it between your fingers. Sarah calls this the window pane test as the dough is ready when it is translucent when you hold it up to the light
- Put the dough in a greased bowl and cover with cling film – make sure you spray with cling film with oil too. Leave the dough to prove for at least one and a half hours or until the dough has doubled in size
- Lightly flour your work surface and tun the dough out onto it. Divide the dough into 90g portions which will be 16-18 balls. You can do it by eye but by weighing it you can get rolls all the same time which I think makes these rolls even more appealing
- Shape each portion into balls and then place them on a greased baking tray. You must make sure that you don’t leave more than 2 ½cm between the rolls otherwise they won’t touch when baking and this is crucial for producing soft fluffy rolls. Gently press the rolls when once you’ve placed them on the tray to flatten them slightly
- Cover the rolls with greased cling film and leave to prove in a warm place for 30 – 45 minutes. When the rolls are proving, preheat the oven to 200ºC
- Put the rolls in the oven for 25 minutes – check half way through to see if the tray needs turning if one side is browning quicker than the other
- To test the rolls are ready, tap the underneath and if its hollow they’re ready. Allow to cool for a couple of minutes on the tray before transferring to a wire rack to cool completely
Visit Tales From The Kitchen Shed for how to make the rolls without using a mixer – its just as easy!