Panda's Inventory

Sunday Rolls

Prep Time: 15 minutes
Cooking Time: 20 minutes
Passive Time: 1.5 hours
Calories per serving:
 
rolls
  • 500 g 550 flour
  • 1 tsp dry yeast
  • 1 tsp salt
  • 300 ml water

Cold ferment for better flavour. Use cold water and 1/2 the amount of yeast and refrigerate overnight before shaping.

For frozen rolls, reduce baking time in step 6 to 3-5 minutes. Allow to cool and freeze inside plastic bags. To finish baking run the frozen rolls under the tap and bake at 220┬░C until golden brown.
  1. Knead everything together until a smooth, elastic dough forms, about 10-15 minutes or until it passes the windowpane test.
  2. Shape into a rough ball, cover and let prove for 1 hour.
  3. Gently deflate the dough, divide into 6 pieces (about 130g each) and shape into rolls.
  4. Cover and let rest for 30 minutes. Meanwhile, pre-heat the oven to 240┬░C.
  5. Score again, generously spray with water and bake for 10 minutes.
  6. Turn down the oven to 210┬░C and bake for another 10 minutes. Spray with more water 3-4 minutes before the end.
  7. Transfer to a wire rack and allow to cool completely.

Cold ferment for better flavour. Use cold water and 1/2 the amount of yeast and refrigerate overnight before shaping.

For frozen rolls, reduce baking time in step 6 to 3-5 minutes. Allow to cool and freeze inside plastic bags. To finish baking run the frozen rolls under the tap and bake at 220┬░C until golden brown.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Passive Time: 1.5 hours
Calories per serving:
 
rolls
  • 500 g 550 flour
  • 1 tsp dry yeast
  • 1 tsp salt
  • 300 ml water

Cold ferment for better flavour. Use cold water and 1/2 the amount of yeast and refrigerate overnight before shaping.

For frozen rolls, reduce baking time in step 6 to 3-5 minutes. Allow to cool and freeze inside plastic bags. To finish baking run the frozen rolls under the tap and bake at 220┬░C until golden brown.
  1. Knead everything together until a smooth, elastic dough forms, about 10-15 minutes or until it passes the windowpane test.
  2. Shape into a rough ball, cover and let prove for 1 hour.
  3. Gently deflate the dough, divide into 6 pieces (about 130g each) and shape into rolls.
  4. Cover and let rest for 30 minutes. Meanwhile, pre-heat the oven to 240┬░C.
  5. Score again, generously spray with water and bake for 10 minutes.
  6. Turn down the oven to 210┬░C and bake for another 10 minutes. Spray with more water 3-4 minutes before the end.
  7. Transfer to a wire rack and allow to cool completely.

Cold ferment for better flavour. Use cold water and 1/2 the amount of yeast and refrigerate overnight before shaping.

For frozen rolls, reduce baking time in step 6 to 3-5 minutes. Allow to cool and freeze inside plastic bags. To finish baking run the frozen rolls under the tap and bake at 220┬░C until golden brown.