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Wednesday, October 31, 2012

Ham-stuffed whole wheat rolls


The second batch , more whole wheat flour than bread flour .

I've been only using bread and all-purpose flour in baking bread 'til a week ago - this batch was baked 3 days ago ....

So , when I made my first whole wheat bread , a combination of flour , actually , more bread flour than wheat ....


I was thinking , it has been nearly an hour of proving and still this dough didn't quiet rise as high as my previous bakes using bread and all-purpose flour ....

Did I do something wrong ?! ....

I've actually forgotten that whole wheat flour takes more time to double its size compare to bread and all-purpose flour and didn't rise that much ! Silly me ! pffffttttt

This batch is not a recipe for stuffed ham rolls ! I just played around with some ingredients , more whole wheat than bread flour ,  so that I can have a comparison to the ones that I've made using a different recipe ....

The first yum ! 50 grams wwf , 130 grams bread flour ... Need to tucked the ends of the rolls properly !

I love both results though using a wheat and bread flour combo yield a smaller bread yet more substantial ( in taste ) compare when using bread/all-purpose flour ....

Both bread were still soft after three days at room temperature ( packed in a plastic bag ) though the first one , more bread flour than whole wheat , was more softer , fluffier and yummier .....

As I love eating store-bought stuffed bread where it's made of bread or all-purpose flour , this whole wheat and bread flour combo makes a delicious and healthier choice ....

Now , if only I didn't add that ham and mayo ! lol

Recipe from The Big Book of Bread

Soft wholemeal rolls , makes 8 rolls

My modification in red

225 grams strong plain wholemeal flour , plus extra for dusting ( 175 grams wholemeal flour  , 50 grams bread flour )
1 tsp salt
25 grams butter , diced
1 1/2 tsps easy-blend dried yeast ( Saf red instant yeast )
1 tsp caster sugar
about 150 ml warm milk
some sliced ham
1 1/2 tablespoon mayo + 1 tsp Thai chili garlic sauce , mix together

* Grease or flour 2 baking sheets and set aside . Mix the flour and salt in a large bowl , then rub in the butter . Stir in the yeast and sugar . Make a well in the centre , then add enough milk , mixing to form a soft dough .
* Turn into a lightly floured surface and knead until smooth and elastic . Shape the dough into round , then place it in a lightly oiled bowl , cover and let rise in a warm place until double in size .
* Knock back the dough on a lightly floured surface , then divide it into 8 equal portions . Roll each portion of dough into a round or oval , press each one dough firmly with the heel of your hand and release . I flattened each portion and put in the ham and top it with mayo mixture , roll and sealed then cut several slashes on the top of the each dough with a knife .
* Place rolls on the baking sheets , spacing them well  apart , cover and leave to rise again for 20 to 30 minutes or until doubled in size .
* Meanwhile , preheat oven to 220°C / 425°F . Lightly dust the tops of the rolls with flour . I used an egg wash to brush the top . Bake for 15-20 minutes or until the rolls are lightly browned .
* Transfer to a wire rack to cool and cover with a clean , dry tea towel to keep the crusts soft .

Recipe for the first batch please check Cookpad's site

22 comments:

  1. Hi Anne, wow... perfect rolls. I love ham, will not hesitate if you offer me your delicious bread.
    I'm coming over with coffee, LOL

    Have a nice week ahead,regards.

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    1. Okay , I'll make another batch then ! lol

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  2. i guess nami-er gid if part wheat lang gid noh? love your halloween inspired layout ha!

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    1. Tin , yup ! Namit man gid but nami ang texture if more wheat flour :D Ha ! Mas easier mag make header than making Halloween cookies and cupcakes ! lol

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  3. This looks delicious. I like the fact its whole wheat which makes it a whole lot healthier...

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  4. Homemade bread always the best, bake more and more..hehehe..

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    1. Sonia, this bread baking is so addictive ! lol

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  5. Still soft after 3 days is good news.... but I doubt it would last that long in my house! Usually gone by 24 hours! LOL.

    Happy Halloween btw ;)

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    1. Ha ! I told myself to stop eating after gobbling 2 pieces in just few minutes ! lol I usually do that , leave at least two pieces of baked bread to know how would the texture and flavor will be like after days at room temperature .....

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  6. Oh Yum! My kids would love this, it has ham in it!
    And it looks so perfectly made and delicious! I would smear some of chilli sauce over the top before I gobble them up! Looks so good, Anne!

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  7. To Chef and Sommelier , Balvinder , Angie and Lizzy , I've accidentally deleted your comments ! So sorry ! :P

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  8. Whoa. WHOOA!! This looks too good for words, nice work with the flour, I have SO much whole wheat flour lying around my house that I just want to USE!

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  9. i love this...it's like a baked sandwich! mmmmm...

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  10. anne, these look wonderful! give me bread anytime i happily finish it off for you! just dun give me dry bread..LOL!Delighted to know these straight dough method that produces soft bread too!

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    1. Lena , I haven't tried the sponge dough method yet and I'm always quiet surprise that the straight dough method produces a soft bread even after 3 days ! :D

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  11. This is what cooking and baking is all about- just experiment, and do things till it works for you. Awesome.

    Velva

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  12. Oh my gosh, these are fantastic. I am completely in love with this recipe. The downside is I can't eat wheat. I'll have to make a white flour version.

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  13. I'm so surprised you managed to leave some of the bread for 3 days...it would be a mission impossible with us...specially as it looks so smashingly good!

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