Ham-stuffed whole wheat rolls
The second batch , more whole wheat flour than bread flour .
So , when I made my first whole wheat bread , a combination of flour , actually , more bread flour than wheat ....
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
Hi Anne, wow... perfect rolls. I love ham, will not hesitate if you offer me your delicious bread.
ReplyDeleteI'm coming over with coffee, LOL
Have a nice week ahead,regards.
Okay , I'll make another batch then ! lol
Deletei guess nami-er gid if part wheat lang gid noh? love your halloween inspired layout ha!
ReplyDeleteTin , 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
DeleteThis looks delicious. I like the fact its whole wheat which makes it a whole lot healthier...
ReplyDeleteHomemade bread always the best, bake more and more..hehehe..
ReplyDeleteSonia, this bread baking is so addictive ! lol
DeleteStill soft after 3 days is good news.... but I doubt it would last that long in my house! Usually gone by 24 hours! LOL.
ReplyDeleteHappy Halloween btw ;)
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 .....
DeleteOMG-they look perfect!
ReplyDeleteBlog about life and travelling
Blog about cooking
Oh Yum! My kids would love this, it has ham in it!
ReplyDeleteAnd 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!
Ugh... I've been craving
ReplyDeleteTo Chef and Sommelier , Balvinder , Angie and Lizzy , I've accidentally deleted your comments ! So sorry ! :P
ReplyDeleteWhoa. 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!
ReplyDeletei love this...it's like a baked sandwich! mmmmm...
ReplyDeleteanne, 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!
ReplyDeleteLena , 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
DeleteThis is what cooking and baking is all about- just experiment, and do things till it works for you. Awesome.
ReplyDeleteVelva
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.
ReplyDeleteKim , do try the Japanese recipe ! :D
Deleteperfect n tasty recipe
ReplyDeleteTasty Appetite
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!
ReplyDelete