BREAD ROLLS

So with the whole pandemic situation right now, the whole hassle of going to stores, exposing yourself is just scary. Mostly what people are going for now in stores are groceries and other basic food stuff that you can't exactly get in bulk...like  bread..

I decided to experiment with bread at home. 

Remember when I made mini butterfly cakes and said I actually was thinking of bread rolls.. well here it goes!😁

What I Used 

Flour               500g

Sugar                60g

Yeast               1tbs

Margarine         50g

Salt                   a pinch

Eggs                 1

Warm water     250ml

{or milk}

Dried fruits      50g

How

I put all the ingredients in a mixing bowl being sure to tuck the yeast under the flour to make sure it doesn't lose its raising strength by being exposed to air.

I then proceeded to make a dough and knead it... here's where you gotta sweat coz the kneading part is crucial when making bread. 

The dough is ready when it is elastic and soft 

When it was ready...I divided the dough to weights of 80g each, I got 11 divisions.

For the butterfly shaped  rolls, I rolled up the divisions into balls and placed them into greased baking tins.

For the rest of the of the divisions... I rolled them out to strips then shaped them into desired shapes then placed them onto a greased tin.

The next step was proofing the dough... seeing as I don't have a proofer, I decided to heat the oven at 250 degrees for like 5 minutes then switched it off and placed boiling water on a pan in on the lower level then placed the greased baking tins on the top level.

I proofed for about an hour then switched on the oven to 250 degrees celsius.  

I baked for about 15 minutes.. but I feel like it could've been longer coz they were just a little bit overcooked so be keen!

And viola.. I got my butterfly bread and rolls.