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.ReplyDelete
I'm coming over with coffee, LOL
Have a nice week ahead,regards.
Okay , I'll make another batch then ! lolDelete
i guess nami-er gid if part wheat lang gid noh? love your halloween inspired layout ha!ReplyDelete
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 ! lolDelete
This looks delicious. I like the fact its whole wheat which makes it a whole lot healthier...ReplyDelete
Homemade bread always the best, bake more and more..hehehe..ReplyDelete
Sonia, this bread baking is so addictive ! lolDelete
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.ReplyDelete
Happy 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 .....Delete
OMG-they look perfect!ReplyDelete
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Oh Yum! My kids would love this, it has ham in it!ReplyDelete
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!
Ugh... I've been cravingReplyDelete
To Chef and Sommelier , Balvinder , Angie and Lizzy , I've accidentally deleted your comments ! So sorry ! :PReplyDelete
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!ReplyDelete
i love this...it's like a baked sandwich! mmmmm...ReplyDelete
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!ReplyDelete
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 ! :DDelete
This is what cooking and baking is all about- just experiment, and do things till it works for you. Awesome.ReplyDelete
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.ReplyDelete
Kim , do try the Japanese recipe ! :DDelete
perfect n tasty recipeReplyDelete
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