Saturday, 28 January 2017

Making Your Own Bread Rolls

I was never born to be a great cook, and I am one of those people who needs their hand holding all the way through coking a meal. I tend to stick to meals in boxes, quick and easy dinners and beans on toast. Luckily Tilly has school dinners so I know she is getting a good meal through the day, so I can get away with a quick meal at night, but it isn't always the best kind of meal for us. I feel a pang of guilt every time I buy a dinner in a box, I know the fat and salt content are high, but when you are tired from work and you're not home until 7pm, it was such an easy option.

However I was invited along to some healthy eating classes at The Chequers Cookery School in Deal, to learn more about ways to make the food we love in a healthier way, if it helped to give me more confidence then it was going to be worth it. I went along for my first session and we were making bread and soup.

First on the menu was the bread, I have made bread before and do enjoy doing it.

For this recipe we needed

500g Strong white bread flour
1/2 teaspoon of salt
25g Fresh yeast or 1 teaspoon dried yeast
300 MLs Tepid water
1 tablespoon Olive oil

You can do what we did with the flour and use a mixture of wholemeal and white flour, Then we rubbed in the fresh yeast, and added the oil and water, it really is that simple to add the ingredients together.

After mixing it all together we put the bread dough on to the work top to knead it. This is done so that it stretches the yeast and then helps the bread to rise. It does take a bit of kneading and we kneaded for about 10 minutes and then popped it back in the bowl, covered it in cling film and left it to one side to prove for about an hour and until it was doubled in size.

When it is ready, you take it out of the bowl and knead again for a little while, whilst we separated the dough ready for them to become bread rolls. This was the moment we all had fun making out bread into the shapes that we wanted, it is such an easy thing to do with children and they can let their imagination go with it. Before the bread rolls were ready to pop in the oven, we used seeds to add flavour and decoration to the rolls. When ever we go to the shop, Tilly wants french stick with poppy seeds, so I knew she would love these rolls.

The rolls cooked for 15 minutes on 200 C, but if you are cooking a loaf, then leave it for 40 minutes.

You can find details of cooking lessons at The Chequers cooking school by visiting

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